It’s a bit ironic I ended up in the food blogging space seeing as growing up, I was the world’s pickiest eater. And not just until the age of 10 when most kids outgrow their silly food fetishes. I’m embarrassed to say I was in my mid twenties when I finally started branching out and trying new foods. I give my husband all of the credit as he was the one who finally forced me out of my bland food coma, exposing me to a myriad of cuisines.
Which brings me to this squash casserole. How did I allow my younger self to avoid the cheesy, gooey goodness that is this holiday favorite? Without fail, every Thanksgiving my mother would beg me to “try a little bite” of her squash casserole. “You won’t even taste the squash,” she would say. But nope, I wasn’t having it. I knew buried beneath all of the buttery crackers and cheese a vegetable was hiding in there somewhere and there was no way I was going to risk having it end up in my mouth; certainly not a squash.
After working with almond flour in a number of different recipes, I felt confident I could recreate the buttery Ritz cracker goodness and found a top every southern squash casserole without missing a beat. By combining softened butter with almond flour I ended up with a buttery and nutty crumble that pairs perfectly with the cheesy, creamy squash underneath. The one tip I will share is after the casserole bakes, you will need to take a butter knife and “cut” the almond flour/butter crumble, breaking it up, creating an even layer of topping over the casserole.
FAQ
- What is Almond Flour? Almond flour is made from blanched almonds and has a slightly sweet and nutty flavor. It’s packed with nutrients, gluten free and low in carbs making it a great keto substitute for any recipe that calls for regular flour, breadcrumbs or crackers.
- How Do You Cook With Almond Flour? Cooking with almond flour is a breeze. With most recipes you can replace regular flour or wheat four with almond flour. The ratios are the same. The only difference to note is when baking with almond flour, your baked goods might not rise as much as you are used to because almond flour does not contain gluten, the ingredient which helps baked goods stretch, trap air and rise.
How To Make Keto Yellow Squash Casserole
Ingredients
- 4 cups yellow squash, sliced into rounds
- small yellow onion, sliced
- 1 tbsp olive oil
- 1 egg, beaten
- 1 cup shredded, cheddar cheese
- 1 cup shredded, mozzarella cheese
- 1/4 cup parmesan cheese
- 1/2 cup heavy whipping cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup almond flour
- 1 stick of butter, softened
- paprika
- 2 green onions, chopped
Instructions
- Preheat oven to 350
- Over medium heat, add squash, onion and olive oil to skillet and cook until veggies begin to lightly brown and soften, about 15 minutes. Remove from the skillet and let cool.
- In a small bowl combine the softened butter and almond flour until it turns into a paste. Set aside.
- In a separate bowl, mix together the cooked, cooled squash & onion mix, cheddar, mozzarella and parmesan cheeses, heavy cream, garlic powder, onion powder, salt, pepper and beaten egg.
- Pour mixture into a 9×13 baking dish.
- Drop small amounts of the almond flour & butter mixture on top of the squash & cheese mixture. Don’t worry about making this look nice and neat – just evenly drop over the casserole.
- Bake for 40 minutes, until golden brown and bubbly.
- After cooking, take a butter knife and “cut” the almond flour/butter topping to break up any clumps.
- Sprinkle with paprika, green onions and serve!
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