Oh, hello there! If you’re anything like me, you love comfort food. That warm, hug-in-a-bowl feeling is just the best. But sometimes, those classic dishes don’t quite fit our healthy eating goals, right?
That’s exactly why I’m so excited to share my go-to paleo squash casserole recipe with you today. It’s everything you love about a hearty casserole—creamy, savory, and satisfying—but totally grain-free and dairy-free.
As Savana Loyal, I always aim to make recipes easy but super tasty. This paleo squash casserole is a perfect example. It hits all those cozy notes without any of the ingredients that might upset your tummy.
Get ready for a dish that feels like a warm hug. It’s perfect for a family dinner or a comforting side. Trust me, even picky eaters will ask for seconds!
Why You’ll Love This Paleo Squash Casserole
I’m telling you, this paleo squash casserole is a game-changer. It’s so easy to whip up, even on a busy weeknight. Plus, it tastes absolutely amazing. You get all that rich, savory flavor without any dairy or grains. It’s a dish that truly satisfies, fitting perfectly into a paleo lifestyle. This recipe makes healthy eating simple and delicious.
The Comfort of Paleo Squash Casserole
There’s just something about a warm casserole that feels like home. This paleo squash casserole brings that same cozy feeling. It hits all the right comfort food notes. It does this without the usual allergens. It’s pure, wholesome comfort in every single bite.
Essential Ingredients for Your Paleo Squash Casserole
Okay, let’s talk ingredients! Crafting a delicious paleo squash casserole means picking the right components. We swap out traditional dairy and grains for wonderful paleo-friendly options. Each ingredient plays a key role in creating that rich, creamy texture and savory flavor. It’s all about thoughtful substitutions that don’t sacrifice taste. This list focuses on simple, wholesome items you can find easily.
Gathering Ingredients for Paleo Squash Casserole
- 2 lbs yellow squash, thinly sliced. I like them about 1/4-inch thick.
- 1 tbsp olive oil or avocado oil. This is for sautéing, adding a nice base flavor.
- 1 large onion, chopped. It brings a gentle sweetness to the dish.
- 2 cloves garlic, minced. Garlic always adds amazing depth.
- 1 cup full-fat canned coconut milk. Make sure it’s canned, not from a carton, for creaminess.
- 1/4 cup nutritional yeast (optional). This gives a “cheesy” flavor without dairy.
- 1 tsp dried thyme. A classic herb that pairs beautifully with squash.
- 1/2 tsp smoked paprika. For a lovely, subtle smoky note.
- Salt and black pepper to taste. Seasoning is key for flavor.
- 1/2 cup almond flour. This helps to thicken our casserole.
- 1/4 cup chopped fresh parsley, for garnish. It adds freshness and color.
How to Prepare Your Paleo Squash Casserole
Making this paleo squash casserole is super straightforward. I promise! We’ll go step by step. You’ll have a comforting, healthy meal ready in no time. It’s all about layering flavors. Plus, it uses just one skillet for most of the work. Less cleanup is always a win in my kitchen. Follow these simple steps for a perfect dish.
Step-by-Step Paleo Squash Casserole Perfection
First, preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. This stops anything from sticking. Next, heat the oil in a large skillet. Use medium heat for this. Add your chopped onion. Let it cook until it’s soft, about 5-7 minutes. Stir it often. Then, add the minced garlic. Cook for just one more minute. It should smell fragrant. Don’t let it burn!
Now, add the sliced yellow squash to the skillet. Cook it for another 5-7 minutes. Stir it regularly. The squash should start to soften slightly. Pour in the coconut milk. Add the nutritional yeast, if you’re using it. Stir in the thyme, smoked paprika, salt, and pepper. Mix everything well. Bring the mixture to a gentle simmer. Let it cook for 5 minutes. This lets the flavors really blend. Remove the skillet from the heat. Stir in the almond flour. It will thicken up nicely. Pour the squash mixture into your prepared baking dish. Spread it out evenly. Bake for 25-30 minutes. It should be bubbly and lightly golden. Take it out and let it cool a bit. Garnish with fresh parsley. Enjoy your amazing paleo squash casserole!
Tips for a Terrific Paleo Squash Casserole
I’ve made this paleo squash casserole countless times. Along the way, I’ve picked up some great tips. These little tricks can make a big difference. They ensure your casserole turns out perfectly every time. You’ll get maximum flavor and the best texture. Avoid common mistakes with these simple suggestions. Your family will be asking for seconds.
Ensuring Success with Your Paleo Squash Casserole
For deeper flavor, roast your squash slices first. Do this for 10 minutes before adding them. Always use full-fat canned coconut milk. This gives the best creamy texture. Don’t use the carton kind. Don’t overcook the squash in the skillet. It will continue to cook in the oven. This prevents it from getting mushy. Season generously for the best taste.
Storing and Reheating Your Paleo Squash Casserole
Got leftovers of your delicious paleo squash casserole? Lucky you! To keep it fresh, let it cool completely first. Then, transfer it to an airtight container. It’ll stay good in the refrigerator for up to 3 days. When you’re ready to enjoy it again, reheat individual servings. Pop them in the microwave until warm. Or, warm it gently in the oven at 300°F (150°C). This ensures it keeps its lovely texture.
Paleo Squash Casserole: Frequently Asked Questions
I get a lot of questions about recipes. This paleo squash casserole is no exception! It’s a popular dish. Here are some common questions. I hope these answers help you. They should make your cooking experience even easier. Feel free to ask more. I’m always happy to share what I know.
Can I make this paleo squash casserole ahead of time?
Yes, absolutely! You can prepare the entire paleo squash casserole. Assemble it, then cover and refrigerate it. Bake it when you’re ready. Just add a few extra minutes to the baking time. It’s perfect for meal prep.
What can I substitute for the nutritional yeast in this paleo squash casserole?
If you don’t have nutritional yeast, you can omit it. The paleo squash casserole will still be delicious. For a similar savory depth, a pinch of onion powder or garlic powder works well. It won’t be “cheesy” but still tasty.
Is this paleo squash casserole freezer-friendly?
Yes, it is! Once your paleo squash casserole cools, wrap it tightly. You can freeze individual portions. Or freeze the whole dish. It stores well for up to 2-3 months. Thaw it overnight in the fridge. Then reheat gently.
Estimated Nutrition for This Paleo Squash Casserole
I know many of you keep an eye on nutrition. So, here’s an estimated breakdown for this paleo squash casserole. Please remember, these figures are estimates. They can vary slightly. Factors like exact ingredient brands make a difference. For one serving, you’re looking at about 200 calories. It has 15g of fat, 12g of carbohydrates, and 4g of protein. Always consult a professional for exact dietary needs.
Your Feedback on This Paleo Squash Casserole
I truly hope you love this paleo squash casserole as much as my family does. It’s such a comforting dish. Please, share your thoughts in the comments below! Did you try any fun variations? Your feedback helps me and other home cooks. Don’t forget to rate the recipe. Happy cooking, friends!
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Amazing Paleo Squash Casserole: 3 Unbelievable Secrets
- Total Time: 50 minutes
- Yield: 6-8 servings
- Diet: Gluten Free
Description
This simple paleo squash casserole uses wholesome ingredients for a comforting, grain-free, and dairy-free dish. It is a hearty and flavorful alternative to traditional squash casseroles.
Ingredients
- 2 lbs yellow squash, thinly sliced
- 1 tbsp olive oil or avocado oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup full-fat coconut milk (canned)
- 1/4 cup nutritional yeast (optional, for cheesy flavor)
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1/2 cup almond flour
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat the oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the thinly sliced yellow squash to the skillet. Cook for 5-7 minutes, stirring occasionally, until the squash starts to soften slightly.
- Pour in the coconut milk, nutritional yeast (if using), dried thyme, smoked paprika, salt, and pepper. Stir to combine. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
- Remove the skillet from the heat. Stir in the almond flour until well combined. The mixture will thicken slightly.
- Pour the squash mixture into the prepared baking dish, spreading it evenly.
- Bake for 25-30 minutes, or until the casserole is bubbly and lightly golden on top.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley.
Notes
- For extra flavor, you can roast the squash beforehand.
- Adjust seasonings to your preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 200
- Sugar: 5g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
