The weather’s changing which means I like my casseroles. Does the word “casserole” sound dated? I don’t know. What I do know is that this is good. It’s interesting, it’s very creamy and has a hint of sharp cheddar taste to it – but it’s dairy free!
- 1-1.5 lbs cooked meat (I’ve made this twice-first time with ground Italian pork, second time with rotisserie chicken)
- 1 acorn squash, cooked and scooped out
- 1 medium yam, peeled and cooked
- ¼ – ½ cup coconut milk
- 1/4 grass fed butter
- 1 tbsp thyme
- 1 tsp. garlic salt
- 1 small onion, chopped
- 2-3 cups of veggies, cut into bite sized pieces and cooked al-dente
- your choice – last time, I used a mixed bag of frozen peas, green beans and carrots, plus extra peas; I’ve also used cauliflower, broccoli and carrots – get crazy and use any hearty veggie you’ve got.
- Salt and pepper to taste
- After the squash and tater have cooled, place those two items through the garlic salt in a food processor and blend until smooth. You may need to add a bit more coconut milk – you don’t want it ‘soupy’, just creamy. Set aside.
- Place your veggies in a microwave safe bowl with a bit of water, covered with plastic wrap. Cook until al dente – we don’t want them overcooked now because they will cook more in the oven later.
- Mix the veggies and squash creamy goodness together in a casserole dish. Cook on 375 for 40 minutes or until heated through the middle.
This is a GREAT make ahead dish. I made this on Sunday and had on Monday night. PERFECT also for leftovers. If you cook it at a later date, you may need to cook it for longer. Check at 50 minutes.