Dr Ekberg's Comfort Squash Casserole

Dairy Free, Gluten Free, Egg Free, Sugar Free, Nightshade Free, Soy Free, Peanut Free, Fish Free, Shellfish Free

This casserole is a comfort food. It reminds me a little of pot pie.


  • 2 pounds (1kg) yellow squash
  •   1 onion
  • ¾ cup (180 milliliters) coconut cream
  •  ½ cup (79 g) almond meal
  • 1 teaspoon adobe all purpose seasoning
  • 1 cup (100g) pecans


  1. Preheat oven to 350 F
  2. Slice squash into thin rounds
  3. Thinly slice onion
  4. Place squash and onion into a medium pot
  5. Fill the pot with enough water to cover the squash and onions
  6. Cook squash and onion on medium-high heat, until squash and onions and translucent and soft
  7. Drain water from the pot and put the squash and onions aside into an oven safe baking dish (like a 9x13 Pyrex dish)
  8. Stir together the coconut cream, almond meal, and adobe seasoning with the squash and onions until well combined
  9. Chop the pecans finely
  10. Sprinkle the pecans on top of the squash/onion mixture
  11. Bake for 20 minutes

The squash/onion mixture will be thickened, pecans will be golden, and the juices will be bubbling.