Tuesday, July 29, 2014

Yellow Squash Casserole with Almonds


So many people I know these days are gluten-free, low-carb, or something similar. This casserole is delicious and very similar to classic squash casserole, but it uses both raw and roasted almonds to achieve the effect given by crackers in the original. I left my squash pieces a little larger and didn't cook them until mushy, so this casserole has more texture over all--which seemed to go over well when I served it (similar to the Microwave Squasherole already on full tummies). I also used all sorts of different summer squash since I had an assortment from the Colvins (the onions and garlic were from them, too!). I'm sure you could mix in some zucchini as well. I thought the mixture looked too runny before baking, so I added in some green beans. The casserole thickens up a lot when it cooks, so the green beans probably weren't necessary. (sorry for the poor picture quality below!)



Squash Casserole with Almonds
~adapted from this recipe on allrecipes


  • 2 T. olive oil
  • 2 t. butter
  • 2 small onions, chopped
  • 4 cloves garlic, minced
  • 8 c. chopped yellow squash*
  • 2 t. kosher salt
  • 1 t. pepper
  • 2/3 c. finely chopped/coarsely ground raw almonds
  • 2 c. shredded Monterey Jack cheese (can also use Colby Jack)
  • 1/2 c. plain yogurt
  • 1/2 c. milk (can use whipping cream instead of milk and/or yogurt)
  • 4 eggs
  • 1/3 c. chopped roasted, salted almonds
  1. Heat butter and olive oil in large skillet over medium-high heat. Cook onions and garlic in hot oil until softened, about 3 minutes. Add squash and salt and pepper and stir. Cover and cook until squash is softened, stirring occasionally (about 5 minutes). 
  2. Meanwhile, mix raw almonds and half the cheese in a small bowl. Add to cooked squash mixture. Whisk dairy and eggs together and add to squash mixture. Pour squash mixture into greased 13x9-inch casserole. Top with remaining cheese and roasted almonds.
  3. Bake at 400 degrees for 25-30 minutes or until hot and bubbly. Casserole can be assembled ahead of time and baked before dinner--it may need extra time if it's very cold.
~Serves 10-12

3 comments:

Valerie Colvin said...

What a great idea! I hadn't thought of substituting nuts for crackers! I'll have to try this...

Thank you for sharing your creativity!

The Farmer's Wife
Val

Leah Lee said...

This looks good! Do you serve it as a stand alone meal or as a side dish?
Leah

Betsy said...

Leah--I think you could do either. I served it as a side dish the first night like I would normally serve squash casserole, but the next day, I ate it all by itself for lunch :-)