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If you're looking for a hearty, healthy dish that's both delicious and easy to make, this Paleo Squash Casserole is a must-try. Packed with fresh vegetables and creamy coconut milk, it’s a perfect side or main course for any meal. The combination of yellow squash and zucchini brings a delightful texture, while the garlic and onion add a burst of flavor. Let's get cooking!
Paleo Squash Casserole Recipe
Ingredients:
- 2 cups sliced yellow squash
- 1 cup sliced zucchini
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 cup coconut milk
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the squash, zucchini, onion, and garlic.
- Add the coconut milk, salt, and pepper. Mix well.
- Grease a baking dish with olive oil and pour the mixture into the dish.
- Bake for 30 minutes or until the top is golden and the vegetables are tender.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Paleo Pizza Casserole Recipe
What you will need to make Paleo Squash Casserole
- Yellow squash: Adds a mild, slightly sweet flavor and a tender texture, perfect for balancing the richness of coconut milk.
- Zucchini: Provides a subtle, earthy taste and helps bulk up the casserole with its firm yet tender consistency.
- Onion: Brings a savory depth and slight sweetness, enhancing the overall flavor profile of the dish.
- Garlic: Infuses a robust, aromatic essence that complements the other vegetables beautifully.
- Coconut milk: Adds creaminess and a hint of tropical flavor, making the casserole rich and satisfying.
- Olive oil: Ensures the vegetables don’t stick to the dish and adds a subtle, fruity undertone.
Tools and Instruments Required
What tools/instruments will be needed to make Paleo Squash Casserole Recipe
- Mixing bowl: Essential for combining squash, zucchini, onion, garlic, coconut milk, salt, and pepper evenly before baking.
- Baking dish: Holds the vegetable mixture during baking, ensuring even cooking and a golden top.
- Knife: Needed to slice squash, zucchini, and chop onions finely for consistent texture.
- Cutting board: Provides a stable surface for safely slicing and chopping vegetables.
- Oven: Bakes the casserole at the right temperature, making vegetables tender and the top golden.
Paleo Squash Casserole Recipe
A delicious and healthy paleo-friendly squash casserole.
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Ingredients:
Main Ingredients
- 2 cups sliced yellow squash
- 1 cup sliced zucchini
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 cup coconut milk
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the squash, zucchini, onion, and garlic.
- Add the coconut milk, salt, and pepper. Mix well.
- Grease a baking dish with olive oil and pour the mixture into the dish.
- Bake for 30 minutes or until the top is golden and the vegetables are tender.
- Let it cool for a few minutes before serving.
Notes:
This casserole is perfect for a paleo diet and is packed with flavor.
Read more: Paleo Casserole Recipe
Nutrition value:
Calories: 150kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 7gSodium: 400mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 20mgCalcium: 40mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temp for 15 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap and then foil.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Bake as directed, adding an extra 10-15 minutes if needed.
Using coconut milk in this casserole not only keeps it dairy-free, but it also adds a subtle sweetness that pairs perfectly with the squash and zucchini.
Frequently Asked Questions
FAQ:
Can I use other types of squash?
Yes, you can substitute with butternut or acorn squash.
Is coconut milk necessary?
No, you can use almond milk or any other dairy-free milk.
Can I add meat to this casserole?
Absolutely, cooked chicken or ground turkey works well.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
Can I freeze this casserole?
Yes, freeze it in a suitable container for up to 2 months.
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