I grew up Southern suburban. I didn’t milk cows or pick fresh eggs from the hen house, but I was raised on homemade biscuits and casseroles, and my dad always had a garden out back. My parents canned their own jelly, and we even picked up bushels of fresh field peas from Tifton each summer so we could put them up for the winter.
No, I didn’t grow up on a farm, but my Southern roots leave me fond memories of my mother’s casseroles. Our favorites were Mexican Chicken Casserole, Chicken Pot Pie Casserole and Chicken Noodle Casserole. They were easy crowd-pleasers for an audience of three hungry kids, and even now, as adults, we gobble them up.
So Mom, here’s another casserole to add to your repertoire.
Savory Butternut Squash Casserole
- 1 butternut squash, peeled and diced
- 2 handfuls of spinach
- 2 slices thick bacon
- 2 small yellow onions, diced
- 1/2 cup milk (paleo-ers: sub chicken stock)
- 2 large eggs
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup sliced almonds
- 1 cup shredded cheese (paleo-ers: omit)
1. Bring large pot of water to boil. I used a dutch oven.
2. Peel and dice squash, and add to boiling water.
3. Boil for 6 minutes, then add in handfuls of spinach, and boil two more minutes.
4. Remove from heat and drain water. Set aside.
5. Preheat oven to 350 degrees.
6. Meanwhile, cook bacon until crispy and allow it to drip dry on paper towel.
7. Then, sauté diced onions in bacon grease until they turn transparent.
8. In small bowl, beat eggs, milk, thyme, salt and pepper, and pour over drained squash in pot.
9. Crumble bacon and add to pot, along with onions, almonds and cheese.
10. Stir mixture and pour in casserole dish.
11. Bake for 35 minutes and enjoy!