Paleo Squash Casserole

Happy What The Fork Wednesday!

A veggie I always have in my home....the classic summer squash. Versatile, creamy, buttery when mixed with the good stuff, just yum. My mom used to have a "veggies" night and we would have okra, beans, tomatoes, veggie tray, greens, and squash casserole. One of my very favorite side dishes growing up. So, I sought out to make it without alllll of the butter and alllll of the breadcrumbs. Used ground almonds to replace the b-crumbs, and a little ghee. I would say success!Is it creamy rich and melt in your mouth all sinful like??? No. But it's flavorful and you could easily add some nut milk to make it creamier. I ate it with some chicken and lots of roasted tomatoes. Easy to prepare, can keep for the week, and you're getting your veggies in!

Here we go!

- 4-5 summer squash, maybe 600-700g
- 1 egg (slightly beaten)
- 2 T ghee
- 1/4 cup whole almonds (not pictured, silly me)
- 1/2 medium onion, diced
- 1T pressed garlic- Italian seasoning (I used about 1/8 tsp of each: basil, fresh rosemary & parsley, thyme)
- 1/4 tsp salt

1. Bring a large pot of water to a boil. Maybe 4-6 quarts.
2. Wash and pat dry squash. Cut ends off and then into 1 inch slices.
3. Carefully place the squash into the boiling water (I used a wire strainer to sink mine in)

4. Boil until tender to mash, maybe 7-10 minutes.
5. In the meantime, grind up your almonds in a grinder, blender, or food processor. Once ground, dump out into bowl, and add in seasonings.
6. Chop your onion, set aside. Slightly beat your egg, set aside.
7. Once the squash are tender, drain and place in bowl. 
8. Pour in the ghee, egg, and onions. Mash mash mash!

9. Then pour in 1/4 cup of ground almonds and seasonings. Mash!

10. Pour into a small casserole dish (no bigger than a 5x9 probs)

11. Top with the other half of the almond crumbs.
12. Bake at 375 for 30-40 minutes. Broil for the last few minutes to crisp up the almond crumbs even more.

Serve aside roasted tomatoes for a delicious bite!