savory butternut squash casserole

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!

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  1. So funny! I just posted yesterday on Facebook about wanting squash casserole recipes. Does this work with summer squash or zucchini? Butternut squash is a little too starchy for me to eat often on my nutrition plan.

  2. Good question Kia. Summer squash and zucchini would be tasty, but I also think the casserole would be more watery. You might be able to compensate by adding a little xanthan gum to the egg mixture so that the casserole thickens when it cooks down. Xanthan is similar to cornstarch.

  3. HALEY!!!!!!!!!!

    Where was this recipe 2 weeks ago when Eat Right Atlanta dropped off the baskets and inside it was a beautiful butternut squash. I looked at that thing in my fridgerator for days until I finally gave it to my cousin whom I knew would use it. I guess I am just a day late and a dollar short. 🙁

  4. I love reading your recipes, but then i always think “okay, what can i substitute for all that meat, especially that nasty bacon?”

    Anyway, a little trick for ya on the chicken tortilla soup. I make a puree of dried red ancho chiles. I bring a quart of water to boil then add the stemmed and seeded chiles and let simmer for about three minutes, covered, then remove from heat and let sit for another five minutes. Then drain the water(you can reserve it and cook potatoes in it for ancho mashed potatoes) and put the chilis in a food processor with some of the reserved water and 2 chopped garlic cloves. Add that to the soup to add a bit of heat to the soup.

    Unless you don’t like spice. Do you like spice? I can’t remember. If not, then skip that.

    work maria

  5. I’m going to have to try this, Haley! I get so bored with grilled meat and a side of steamed veggies each night, you know what I mean? 🙂 Paleo doesn’t have to be boring, but you do have to be a bit creative (and I need some inspiration!).

  6. ok wierd to be reading the comments and see my sisters name! (hey celeste!)
    Anyway, I was just going to ask about subbing coconut milk instead of chicken stock (I have a hard time finding chicken stock that doesnt have sugar), but I guess Chris answered my question. Definitely going to try this. Sounds delicious….and anything with bacon always is!

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