Summer Squash Casserole

20140820-163740-59860038.jpgThis was part of an exquisite 4-course meal my sister-by-choice and I made together this past weekend, all from this awesome cookbook that I should probably get, Paleo Comfort Foods. This one was pretty easy, and the only change I would make would be to add salt and pepper:

– Slice a big yellow squash and a medium onion, cover with water in a pan on medium until they both start to turn translucent
– Mix into a casserole dish with the following:
— 3/4c coconut milk
— 1/2c almond meal
— Paprika
— Salt and pepper!
– Cover with chopped pecans
– Bake at 350*f for ~20 minutes

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