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.
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!).
- 2.5-3lb butternut squash, cubed
- 1 cup of coconut milk
- 2 eggs
- 1/2 cup maple syrup
- 1 yellow onion, chopped
- 1 bunch of fresh herbs you have on hand, chopped. (I like basil, oregano, thyme)
- 1 cup of shredded coconut, unsweetened
- 1 teaspoon salt
- 1 teaspoon pepper
- (optional) 1/2 teaspoon curry
- (optional) 1/2 lb of bacon, chopped
- Preheat oven to 375 degrees.
- Take the squash and steam it until tender.
- While squash is steaming, sauté onions with the herbs on medium heat in coconut oil or clarified butter until golden brown.
- While the onions sauté, cook the bacon.
- Once the squash is tender, remove it from heat and set aside. Beat the eggs together.
- In a large stock pan, combine caramelized onions, squash, syrup, eggs, milk, salt, and pepper and mix until well combined.
- 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.
- Bake for 45 minutes, until edges are golden brown.
- If you want to add curry for a more exotic taste, add with the salt and pepper.
