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Paleo-friendly Summer Squash Casserole
The humble summer squash takes center stage in this savory, satisfying, can't-believe-it's paleo casserole. Tender squash, creamy cashew custard, and toasted pecans form the perfect accompaniment to grilled chicken, pork chops, or burgers.
Prep Time: 00:05
Cook Time: 00:50
4 strip of bacon
6 - 8 summer squash (you can use a mixture of yellow, mexican gray, and zucchini) sliced into rounds
2 teaspoons seasoning salt, divided
1/2 teaspoon cracked black pepper
1 1/2 cup raw cashews soaked overnight*
1 cup chicken bone broth
2 eggs 1/2 cup pecans
optional crumbled bacon
1Preheat oven to 350.
2In a large skillet, cook bacon. Set aside for later and keep 2 tablespoons of bacon grease in the skillet. Reserve the remaining bacon grease.
3Add squash into the skillet, sautéing until soft. You may need to do this in two batches. Add more bacon grease or coconut oil if the squash appears too dry. Sprinkle 1 teaspoon of salt over the squash.
4Grease a medium casserole dish and pour squash into it.
5To prepare the sauce, blend softened cashews, bone broth, eggs and remaining teaspoon of salt.
6Bake for 20 minutes. Then increase the oven to 400, add pecans to the top of the casserole, and bake for 20 more minutes or until the custard is set.
*I simply pour my cashews into a bowl, cover it with water, and let it sit on my counter overnight. Drain the water before using.
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