This Savory Butternut Squash Casserole combines the flavors of fall squash with flavors of stuffing, making it a great gluten-free side dish for a fall meal.
My husband and son like just about anything with poultry seasoning or similar herbs added to it. So I used sage and thyme to flavor this dish. And the way the flour, coconut milk, and egg bake together in this casserole, it’s almost like pieces of stuffing are mixed in with the squash. The onion, too, helps to add to the stuffing flavor.
Personally, I would be happy to eat this instead of stuffing at Thanksgiving. It’s certainly healthier with fewer carbs and all the benefits of squash like vitamin A, vitamin C, potassium, fiber, and more.
I also made this casserole grain free by using cassava flour. Only 1/4 cup is used, and I think another gluten-free flour would work (such as rice flour or a flour mix) but I haven’t tried it.
- 1 medium butternut squash, about 3 cups
- 1/2 cup diced onion
- 1/2 cup full fat canned coconut milk
- 1/4 cup cassava flour
- 2 Tablespoons olive oil
- 2 large eggs
- 1/2 teaspoon sage
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 350° F and grease a 2 quart baking dish.
- Peel the butternut squash, remove the seeds, and cut into small chunks. Steam in a pot on the stove top until tender, about 10 minutes. Drain the water and allow the squash to steam dry a few minutes.
- In a glass measuring cup or bowl, whisk together the coconut milk, flour, oil, eggs, and seasonings.
- Place the squash and onion in the bottom of the greased casserole dish. Pour the milk/egg mixture evenly over top.
- Bake at 350° for 30 minutes or until the egg mixture is set.