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.
Ingredients
- 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
Directions
- Preheat oven to 350 F
- Slice squash into thin rounds
- Thinly slice onion
- Place squash and onion into a medium pot
- Fill the pot with enough water to cover the squash and onions
- Cook squash and onion on medium-high heat, until squash and onions and translucent and soft
- Drain water from the pot and put the squash and onions aside into an oven safe baking dish (like a 9x13 Pyrex dish)
- Stir together the coconut cream, almond meal, and adobe seasoning with the squash and onions until well combined
- Chop the pecans finely
- Sprinkle the pecans on top of the squash/onion mixture
- Bake for 20 minutes
The squash/onion mixture will be thickened, pecans will be golden, and the juices will be bubbling.