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Amaya’s Dreamy Paleo Squash Casserole: 30-Minute Comfort

Paleo squash casserole
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A creamy, comforting squash casserole made with paleo-friendly ingredients. This recipe is quick to prepare and perfect for a weeknight meal.

Ingredients

Scale
  • 1 pound yellow squash, thinly sliced
  • 1 pound zucchini, thinly sliced
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup almond flour
  • 1/2 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Lightly grease a 9×13 inch baking dish.
  3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  4. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Stir in the sliced squash and zucchini. Cook for about 5-7 minutes, until slightly tender.
  6. In a separate bowl, whisk together the almond flour, almond milk, nutritional yeast, salt, and pepper until smooth.
  7. Pour the almond milk mixture over the vegetables in the skillet. Stir to combine.
  8. Transfer the mixture to the prepared baking dish.
  9. Bake for 20-25 minutes, or until bubbly and lightly golden on top.
  10. Garnish with fresh parsley before serving.

Notes

  • For an extra creamy texture, you can add a tablespoon of cashew butter to the almond milk mixture.
  • Feel free to add other paleo-friendly vegetables like mushrooms or bell peppers.
  • Ensure your almond milk is unsweetened to maintain the paleo compliance.

Nutrition

Find it online: https://whiskdaily.com/paleo-squash-casserole/