Just when you thought you had to say goodbye to casserole, this Paleo comfort dish comes to the rescue. No matter what the season, bring in the tastes of fall at your next family gathering.
- 1 butternut squash (about 3 pounds), peeled
- 1 yellow onion, thinly sliced or chopped
- 1 cup canned coconut milk
- ¾ cup almond flour
- 2 tablespoons grass-fed butter (substitute ghee, coconut ghee or coconut oil)
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon paprika
- 1 teaspoon (or more, to taste) Himalayan pink sea salt
- 1 cup chopped pecans, for sprinkling on top
1. Once your butternut squash is peeled, cut it into cubes. Boil the cubes until they start to soften (but don’t let them get too soft), about 10 to 15 minutes.
2. While the squash is boiling, preheat your oven to 350 degrees.
3. Once the squash is at the desired softness, drain it. In a bowl, mix together the rest of the ingredients, except for the pecans. Add the mixture to the drained butternut squash cubes and toss so that the contents are evenly distributed but not mashed.
4. Transfer to a casserole dish. Sprinkle pecans to create an even layer on top and place casserole dish in the oven for about 20 minutes to allow flavors to develop.
In true comfort-food fashion, serve alongside your favorite cut of steak.
Nutrition Facts (per serving): 443 calories, 8 grams protein, 27 grams carbs, 7 grams fiber, 37 grams fat