There’s this squash casserole I used to have that I’ll never forget. It was sooooo good, creamy, and decadent but topped off with Ritz Crackers. Thankfully, I don’t have to consume those nasty little suckers filled with trans fatty cottonseed oil, high fructose corn syrup, refined flour, GMOs and a bunch of other ingredients that don’t belong in my body anymore. I’ve recreated this southern masterpiece just in time for summer when squash is coming out the wazoo! I hope your family enjoys this dish as much as we do – it’s so hard not to eat the whole pan in one sitting. Please don’t say I didn’t warn ya!
Most breadcrumbs are painfully full of additives too, so instead of buying them, I make my own using Food For Life “Ezekiel” bread. If you don’t have that kind of bread at home, feel free to use any good quality bread you have access to and follow the same instructions in the notes section of this recipe below. You could even use crushed up Mary’s Gone Crackers as a replacement if you are gluten free.
- 1 tablespoon coconut oil
- ½ yellow onion, diced
- 3 cups sliced yellow squash
- 1 egg
- ½ cup goat cheese or grated cheddar (alternative: cashew cheese)
- ½ cup almond milk or dairy milk
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon sea salt and freshly ground pepper
- 1 cup Ezekiel breadcrumbs*
- 2 tablespoons fresh chopped parsley
- Preheat the oven to 350 degrees.
- Heat the oil in a saute pan over medium heat. Add the onion and squash and cook for 4-5 minutes.
- In a bowl, whisk together the egg, cheese, milk, cayenne and salt and pepper.
- Place the squash mix in a casserole dish and top with the egg mixture. Sprinkle the Ezekiel breadcrumbs on top and place in the oven for 25-30 minutes. To serve, top with some fresh parsley. Enjoy!
**Please choose all organic ingredients if possible**
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If you know someone who loves summer squash – please share this recipe with them, who knows maybe they’ll whip this up for ya!