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Paleo Butternut Squash and 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.












Trans-fat Free, Low Carb, Sugar-Free, Low Sodium


1 large butternut squash
2 cups sausage
cooked and ground
½ cup scallions, spring or green onions
8 large eggs
1 cup coconut milk
½ cup ground flax seed
flax meal
¼ teaspoon salt
¼ tsp salt


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.


* not incl. in nutrient facts

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I love this recipe!

almost 8 years ago

Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 8677% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 141mg 47%
Sodium 99mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 9g
Vitamin A 4% Vitamin C 2%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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