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Paleo Squash Casserole

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Last Updated on July 28, 2020 by Renee’

Paleo Squash Casserole is a Paleo take on the Classic Southern Squash Casserole that my Grandmother used to make. It is a delicious & healthy side dish recipe that is perfect for entertaining. Whole 30, Low Carb & Keto too! #paleo #whole30 #keto #glutenfree #dairyfree #squash #casserole #recipe #side #sides #sidedish #potluck #entertaining www.thehealthnutmama.com

Paleo Squash Casserole is definitely comfort food for me. My Grandmother used to make it all the time during the summer when I was a kid. 

Speaking of summer, one sure sign of summer is an abundance of squash! So what to do with all that squash?

But, since going Paleo & AIP I have truly missed it. So of course once I reintroduced eggs I needed to create a Paleo version of the Classic Southern Recipe. 

Fortunately for me, my dad has a garden every summer & I have more organic squash than I know what to do with.

Canned Squash

Last summer, I canned so many quarts of squash & zucchini that I can make squash casserole every week & still have some left. Read How to Can it here. This is a great way to preserve all that wonderful summer squash for long term storage. You can put it in soups & stews, in my Sausage Breakfast Hash or just open it up, add some chopped onion & garlic & you have stewed squash. 

I also freeze squash too. Learn how to freeze squash here

This also allows me to skip a few steps since it’s already cooked.

Squash Casserole

Ingredients:

 

Topping: (“buttered bread crumbs”)

 

Tools Needed:

 

Paleo Squash Casserole

Directions:

  • Preheat oven to 350*
  • Heat a large skillet with 1-2 Tbs. of EVOO or Avocado Oil
  • Add chopped onion & minced garlic & saute until onion is translucent
  • Add squash & about 1/4 -1/2 c. of water or bone broth
  • Cover & cook until squash is tender
  • If using canned squash you can skip cooking the squash
  • Drain squash 
  • Lightly grease casserole with 1 Tbs. of EVOO, Avocado Oil, Butter or Ghee
  • Mix remaining ingredients & squash (except Topping) in a large mixing bowl
  • Pour squash mixture into a casserole dish
  • Mix topping ingredients in a small mixing bowl until crumbly, you may have to add more/less butter or ghee to the desired consistency
  • Spoon on top of squash mixture
  • Bake in oven 20-25 min or until browning on top 

*Make sure to scroll down for a printable recipe! 

Tips:

  • Can use a mixture of Zucchini & Yellow Squash
  • Add spinach to make more nutrient-dense
  • Add chicken for a complete meal

More Squash Recipes:

 

 Share on Pinterest 

This Paleo Squash Casserole is a healthy alternative to your grandmothers southern tradition. It is easy & delicious! Perfect for potlucks & entertaining. Whole 30, Low Carb, Keto, Gluten Free & Vegan. #paleo #whole30 #glutenfree #keto #vegan #squashcasserole #southern #potluck #entertaining #thehealthnutmama www.thehealthnutmama.com

 

Paleo Squash Casserole

Paleo Squash Casserole

Instructions

  • Preheat oven to 350*
  • Heat a large skillet with 1-2 Tbs. of EVOO or Avocado Oil
  • Add chopped onion & minced garlic & saute until onion is translucent
  • Add squash & 1/4 - 1/2 cup of water or bone broth
  • Cover & cook until squash is tender
  • Drain squash 
  • Lightly grease casserole with 1 Tbs. of EVOO, Avocado Oil, Butter or Ghee
  • Mix remaining ingredients & squash (except Topping) in a large mixing bowl
  • Pour squash mixture into a casserole dish
  • Mix topping ingredients in a small mixing bowl until crumbly, you may have to add more/less butter or ghee to the desired consistency
  • Spoon on top of squash mixture
  • Bake in oven 20-25 min or until browning on top 

Notes

  • Can use a mixture of Zucchini & Yellow Squash
  • Add spinach to make more nutrient-dense
  • Add chicken for a complete meal

 

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8 comments

  1. KTH says:

    Me again… with the Nutritional Yeast, you just wrote 1/4.
    1/4 of what? I’m assuming a 1/4 cup. Fingers crossed.
    PS- I know a great editor if you need one. 🙂

    • Renee' says:

      Sorry about the confusion. I looked & the recipe on the blog was correct. Somehow on the printable card it didn’t transfer correctly. I am correcting it now. Sorry about that. Let me know how it turned out.

  2. KTH says:

    Hi… in the middle of making this and realizing I’m going to have to guess… You mention topping ingredients but don’t identify what they are. 🙁

  3. luca says:

    Hi, this recipe calls for 3 lbs of squash, and in your “Tips” you state that one lb of squash will give you 3 cups. So, does the recipe then call for 9 cups of squash, or is the 3 lbs a typo?

    • Renee' says:

      Great question! I’ll have to correct my post. I use 2 qts. of my canned squash to make this casserole. So I would say that you need about 6-9 cups of cooked squash. I am one of those cooks that guestimates. You can’t really go wrong. It will be fine. It doesn’t have to be an exact measurement. Let me know how it turns out.

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