Squash Casserole: it’s not Paleo, but it’s Effing Delicious

7 Aug

We have a LOT of squash coming off the garden right now. That’s the deal with summer squashes. I even tried to plan for it and I planted “only” four squash plants of a single variety that I know we like (patty pan). How stupid could I be? That’s still a lot of squash! I’ve made stuffed squash (recipe forthcoming possibly), squash in my eggs (this is good), baked squash (if you overseason it, it’s terrible), and more. Better Half staunchly refuses all of these. Her resolve holds steady.

I was craving macaroni and cheese. How could I make something like that, all creamy and full of terrible, terrible dairy but moderately low in carbs? I went searching for squash casserole recipes, played around with what I had on hand, and I hit paydirt. I share this with deep shame: you are searching for paleo squash recipes and you land here? Oh dear. What if we call this a “low carb substitute for macaroni and cheese” and just call it good? Okay? Okay.

Squash casserole

This is the worst thing and also the best thing.


  • 6 medium sized summer squashes
  • 1 small to medium onion
  • ~1/2 cup Sour cream (or more if you want a creamier, “looser” consistency)
  • ~1.5 cups Shredded cheese (any variety or combination), divided
  • Salt and black pepper to taste
  • Just a pinch of cayenne pepper

I thinly sliced a bunch of squashes (both patty pans and some yellow crooknecks that we had from the market) and an onion and sauteed them together until “tender crisp” (cooked enough that they would be cooked through but not mushy after baking, and I kind of guessed, really). Then I combined these with “what looked like enough” of the sour cream and shredded cheese, seasoned it, and put it in a ceramic baking dish. I sprinkled some more cheese on top and baked it for twenty minutes.

This is, hand to God, the only squash recipe I have ever made where every MOLECULE got devoured. My wife, my squash-hating wife, asked for seconds. We have a winner, folks.


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