Squash Casserole

Squash Casserole

Squash Casserole


4 cups yellow squash, thinly sliced (I used a mandolin)
4 eggs
3T + 1T almond meal
1 leak, bottom third using some of the green, thinly sliced
1T organic, unsalted butter, melted
2T heavy cream
1 tsp sea salt
Shredded cheese is optional
Pre-heat oven to 350 degrees
In a medium bowl, beat eggs. Add butter, cream, 3T almond meal and salt. Add sliced squash and coat.
In a 7×7 baking dish, layer overlapping squash slices for a thick first row. Add a thin layer of leeks. Repeat until there is no more squash or leeks left.
Pour the remaining liquid over the casserole. Sprinkle remaining 1T almond meal on top (it acts as crusty top layer).
Cook for 50 minutes or until egg mixture is firm.The last  minutes if you do cheese add shredded organic cheese!
Let set for at least 1/2 hour before cutting.
Enjoy!

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