Butternut Squash Casserole
This time I was doing dairy because I wanted to test recipe (I used parm cheese and whole milk Greek yogurt). Next time I will try to use plain coconut or almond yogurt instead. And do Daiya cheese maybe…)
Servings
19×13
Servings
19×13
Ingredients
Instructions
  1. Bake squash: cut in half and remove seeds. Place in baking dish with water flesh side down. Bake at 350F for 30+ min or until tender when poked with fork.
  2. Scoop cooked squash flesh from its peel. Put aside.
  3. Preheat over to 400F. Grease a 9x13inch pan.
  4. Heat bacon grease/oil in a skillet over medium heat; cook and stir onions in the hot oil until softened, about 10 minutes, adding garlic in last 5 min.
  5. In large bowl, whisk eggs lightly. Then mix in pepper, salt, yogurt, milk and italian seasoning. Add mashed squash to this mixture. Then add onions and garlic from pan.
  6. Fill 9×13 in pan with mixture. Top with parm cheese (as much or as little as you want) and crushed chips.
  7. Bake in the preheated oven for about 20-30 minutes, or until thoroughly heated and lightly brown on top.
Recipe Notes

This time I was using real dairy because I wanted to test recipe on family who could eat dairy (I used parm cheese and whole milk Greek yogurt).  Next time I will try to use plain coconut or almond yogurt instead.  And do Daiya cheese maybe so that more of us can indulge guilt-free.