Paleo Butternut Squash & Sausage Casserole
Move over sweet potato casserole loaded in brown sugar and dripping with butter. This savory paleo alternative will wow family and friends at any holiday meal.
Yield
12 servingsPrep
15 minCook
1½ hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large | butternut squash |
*
|
| 2 | cups |
sausage
cooked and ground |
*
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| 8 | large | eggs |
|
| 1 | cup | coconut milk |
|
| ½ | cup |
ground flax seed
flax meal |
*
|
| ¼ | teaspoon |
salt
¼ tsp salt |
|
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Directions
Preheat oven to 350℉ (180℃).
Wash and cut butternut squash in half lengthwise.
Rub the inside of the squash with coconut oil and place face down on baking sheet.
Bake squash for 30 to 40 min until tender. (This can be done ahead of time.)
Remove from oven and let cool.
Grease a large casserole dish with coconut oil or drippings from ground sausage.
Scoop out the butternut squash in small chunks and place in the casserole dish.
Add the cooked sausage and chopped green onions evenly on top of the squash.
In a mixing bowl or food processor, blend the eggs, flax meal, salt, pepper and coconut milk until smooth.
Pour this mixture over the squash, sausage and green onion.
Bake uncovered at 350℉ (180℃) F for 40 min. Let cool before serving.
Comments
I love this recipe!
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