Paleo & Gluten-free: Butternut Squash Casserole

With the first official day of Fall right around the corner, aka tomorrow! (can you believe it?!), I can’t help but crave hearty, seasonal dishes. Although the new Fall season brings an end to some of my favorite summer foods, like berries and tomatoes, it introduces a ton of delicious veggies. One in particular, butternut squash, just so happens to be my fave! Due to it’s low fat content and sweetness, the butternut squash is my go-to carb year round; but its abundance in fall/winter provides access to millions of delicious recipes.

Butternut Squash Casserole

Casseroles seem to be a timeless family favorite, mostly due to its leftovers. With that purpose in mind, I think this dish will be a staple in any paleo/gluten-free home. It puts a spin on a classic casserole,  and boy, let me tell you– this one recipe provides almost a whole weeks worth of breakfasts and lunches (if you let it last that long!).

Butternut Squash Casserole
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Ingredients
  1. 2.5-3lb butternut squash, cubed
  2. 1 cup of coconut milk
  3. 2 eggs
  4. 1/2 cup maple syrup
  5. 1 yellow onion, chopped
  6. 1 bunch of fresh herbs you have on hand, chopped. (I like basil, oregano, thyme)
  7. 1 cup of shredded coconut, unsweetened
  8. 1 teaspoon salt
  9. 1 teaspoon pepper
  10. (optional) 1/2 teaspoon curry
  11. (optional) 1/2 lb of bacon, chopped
Instructions
  1. Preheat oven to 375 degrees.
  2. Take the squash and steam it until tender.
  3. While squash is steaming, sauté onions with the herbs on medium heat in coconut oil or clarified butter until golden brown.
  4. While the onions sauté, cook the bacon.
  5. Once the squash is tender, remove it from heat and set aside. Beat the eggs together.
  6. In a large stock pan, combine caramelized onions, squash, syrup, eggs, milk, salt, and pepper and mix until well combined.
  7. In a 9x13 baking dish, or 3 quart casserole dish, pour the squash mixture and spread evenly. Then, sprinkle shredded coconut and bacon evenly on top.
  8. Bake for 45 minutes, until edges are golden brown.
Notes
  1. If you want to add curry for a more exotic taste, add with the salt and pepper.
Jamie Danno http://www.jamiedanno.com/

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