Being from Georgia, we always had squash casserole for Thanksgiving and it was one of my favorites. When I was pregnant with my second child, I craved squash casserole for some reason and I made one a week. The traditional recipe calls for cheese and bread. I was missing this side dish today, so I just made some…and it was good! I didn’t even miss the cheese and I used almond meal to replace the breading.
4 cups yellow squash, thinly sliced (I used a mandolin)
3T + 1T almond meal
1 leak, bottom third using some of the green, thinly sliced
1T organic, unsalted butter, melted
2T heavy cream
1 tsp sea salt
Preheat oven to 350°.
In a medium bowl, beat eggs. Add butter, cream, 3T almond meal and salt. Add sliced squash and coat.
In a 7×7 baking dish, layer overlapping squash slices for a thick first row. Add a thin layer of leeks. Repeat until there is no more squash or leeks left.
Pour the remaining liquid over the casserole. Sprinkle remaining 1T almond meal on top (it acts as crusty top layer).
Cook for 50 minutes or until egg mixture is firm.
Let set for at least 1/2 hour before cutting.