This onion casserole is the perfect addition to all your family feasts and screams fall…
Thanksgiving Squash Casserole
This AIP/ paleo squash casserole will remind you of family holiday feasts without a hint of gluten or dairy anywhere in sight and it’s perfect for Thanksgiving dinner or any other day of the year.
So what are you thankful for this year? That is the question that’s on everyone’s mind, right? Well, that and how many pieces of pie you can eat before people start staring.
I have so much to be thankful for this year. There are the obvious big ones…. my hubby, our cute little home close to his work, being able to stay home and cook and write and take care of him, our church, friends who are like family, technology that allows family to stay close over distance and time. But, I also enjoy finding the little things to be thankful for. During the month of November, my hubby and I are doing a ’30 days of thanks’ and really being thankful for those little things… food, weather, time together, candle light, getting to sleep in, the gluten free bakery, etc.
So, what are the little things that you’re thankful for this year? This week? Today?
Thanksgiving is next week and I’m busy planning my menu and getting ready. This is a big Thanksgiving for me, but I absolutely love cooking Thanksgiving dinner. It’s my first Thanksgiving as a married women, and my in-laws will be coming for dinner. I haven’t bought my turkey yet as I really wanted to just cook a breast, but I may be making a whole bird for the 4 of us. I hope everyone likes leftovers. Speaking of leftovers, here’s a great recipe for using leftover turkey meat, just sub the turkey for the chicken, and don’t forget to make a big pot of broth with those turkey bones.
Here’s my menu:
- Turkey and gravy – I like to stick garlic cloves in the breast and lots of coconut oil and sage under the skin, so the drippings always make a great gravy
- sweet potato & pumpkin mash
- this squash casserole
- onion casserole
- herb roasted carrots
I haven’t decided on dessert yet. Guess I better get to thinking… anyone have any good suggestions? What are you making?
Ok, enough rabbit chasing, back to this beautiful side. You know the casserole this is reminding you of, right? It’s the cheesy squash filling topped with the buttery crackers. This casserole will match the flavors you remember with a surprise topping of crushed plantain chips, and it’s sure to be a family favorite in no time.
Pass the Squash Casserole…
- 1 pound of yellow squash
- 2 medium brown onions
- 2 TBSP olive oil
- 1 tsp pink himalayan salt
- 1 tsp garlic granules
- ¼ tsp turmeric
- ¼ cup water
- 2 TBSP nutritional yeast
- 1 cup plantain chips
- 1 TBSP coconut oil
- slice the squash into rounds and half and then slice the onions
- heat olive oil in a large skillet over a medium heat
- preheat oven to 350 F
- add onions to hot oil and allow to cook for 4-5 minutes until starting to brown before adding the sliced squash
- while onions and squash cook, use a food processor to make crumbs out of 1 cup of plantain chips
- allow onions and squash to cook together for 5 minutes before adding the salt, garlic and turmeric
- continue cooking until squash is tender, stirring frequently to make sure it doesn't burn for 6-8 more minutes
- add ¼ cup water and 2 TBSP nutritional yeast, stir well to combine and cook off the water
- transfer squash mixture into a casserole dish
- top with crush plantain chips
- dot with coconut oil
- cover with foil and bake 20 minutes
- remove the foil and bake an additional 15 minutes to brown the plantain chips