Paleo Friendly Squash Au Gratin

Savor the Flavors of Fall with This Irresistible Squash Au Gratin – A Perfect Grain-Free & Dairy-Free Casserole.

As the leaves begin to turn and the air grows crisp, our appetites often crave comforting, hearty dishes that warm us from the inside out. While simple steamed vegetables always have their place, sometimes a meal calls for something more elaborate, a side dish that truly shines and complements your main course without overshadowing it. That’s where creative, healthy casseroles come into play, offering a fulfilling “something else” to elevate your plate.

Introducing our remarkable Squash Au Gratin, a recipe meticulously crafted to be both incredibly creamy and entirely dairy-free, perfectly aligning with Paleo and grain-free dietary needs. This innovative dish artfully combines the sweet, earthy notes of butternut squash with the delicate textures of zucchini and yellow squash. What truly sets it apart? A unique, crunchy topping made from crumbled plantain chips, providing an unexpected burst of flavor and texture that transforms this casserole into an unforgettable culinary experience. It’s truly the perfect healthy side dish for the vibrant flavors and cozy gatherings of Fall!

Finding satisfying and compliant side dishes can often be a challenge when adhering to specific dietary requirements like Paleo, gluten-free, or dairy-free. Many traditional gratins rely heavily on cheese and cream, making them off-limits. However, this recipe proves that you don’t have to compromise on taste or texture. By utilizing the natural creaminess of coconut and the vibrant flavors of fresh vegetables and aromatic spices, we’ve created a dish that feels indulgent yet remains incredibly wholesome. This Squash Au Gratin isn’t just a side; it’s a celebration of seasonal produce, transformed into a truly special addition to any meal, from weeknight dinners to holiday feasts.

Why You’ll Love This Squash Au Gratin

This Squash Au Gratin isn’t just another vegetable dish; it’s a culinary experience designed to delight. Here’s why it deserves a spot on your dinner table:

• Dietary Friendly: Perfect for those following Paleo, Whole30, gluten-free, or dairy-free diets, without sacrificing flavor or richness.
• Rich & Creamy Texture: Thanks to the ingenious use of coconut cream, you’ll achieve a luxurious, velvety sauce that binds all the vegetables together beautifully.
• Unique Crunch: The plantain chip topping offers an incredible savory crunch that elevates the entire dish, setting it apart from traditional gratins.
• Seasonal Delight: Featuring an abundance of Fall squash, this casserole is a fantastic way to enjoy seasonal produce at its peak.
• Versatile Side: While hearty enough to stand alone, it makes an excellent accompaniment to roasted chicken, grilled fish, or any main protein.
• Easy to Make: With straightforward steps and readily available ingredients, even novice cooks can master this recipe.
• Nutrient-Packed: Loaded with vitamins and minerals from the variety of squashes, it’s a dish you can feel good about eating.

Key Ingredients for the Perfect Paleo Gratin

The beauty of this Squash Au Gratin lies in its simplicity and the quality of its ingredients. Each component plays a vital role in creating a harmonious blend of flavors and textures.

• Zucchini: Provides a delicate, mild flavor and soft texture that absorbs the creamy sauce beautifully.
• Yellow Squash: Similar to zucchini, it adds another layer of mild sweetness and a lovely golden hue to the casserole.
• Butternut Squash: The star of the show! Its naturally sweet, nutty flavor and denser texture make it perfect for au gratin dishes. It’s packed with Vitamin A, offering a vibrant color and nutritional boost.
• White Onion & Garlic: The aromatic foundation of our creamy sauce, providing essential savory depth and warmth.
• Coconut Flour: A fantastic grain-free thickener for the sauce, ensuring a luscious consistency without any gluten. It also adds a subtle hint of coconut flavor.
• Coconut Cream: The secret to our dairy-free creaminess. Opt for full-fat coconut cream (not milk) for the richest, most decadent sauce. Brands like Savoy are often preferred for their purity and flavor.
• Salt & Pepper: Essential seasonings to enhance all the natural flavors of the vegetables and sauce.
• Nutmeg: A classic spice pairing with squash, nutmeg adds a warm, subtly sweet, and aromatic complexity that elevates the dish.
• Dried Thyme: Earthy and herbaceous, thyme complements the squash and cream sauce perfectly, adding a touch of rustic charm.
• Chicken Broth/Stock: Used to thin the sauce to the perfect consistency while adding another layer of savory flavor. Ensure it’s unsweetened and compliant with your dietary needs.
• Crushed/Crumbled Plantain Chips: The unique and utterly delicious topping! These provide a fantastic salty crunch, mimicking the texture of traditional breadcrumb toppings but in a grain-free, Paleo-friendly way. Trader Joe’s brand is a popular choice for its clean ingredients.

Step-by-Step Instructions for Squash Au Gratin

Crafting this delicious Squash Au Gratin is a straightforward process. Follow these steps for a perfectly golden and creamy casserole.

Step 1: Prepare the Butternut Squash. Begin by preheating your oven to 400 degrees Fahrenheit (200°C). For the butternut squash, carefully slice it into 1/2-inch thick rounds. Next, remove the outer peel from each slice. Halve and then quarter each of these peeled slices. To achieve roughly 1/4-inch thick pieces, slice each quartered piece in half again. This careful cutting ensures even cooking. You should end up with approximately 2 cups of prepared butternut squash. Place the squash pieces into a microwave-safe bowl, add 1 cup of water, and microwave for 5 minutes. This pre-cooks the squash slightly, reducing overall baking time and ensuring it’s tender when baked. Drain the water and set the softened squash aside.

Step 2: Make the Creamy Paleo Sauce. In a pan or pot, heat 1 tablespoon of olive oil over medium heat. Add the diced white onion and diced garlic, sautéing for about 4 minutes until softened and fragrant. Next, stir in 1 tablespoon of coconut flour with the onions and garlic, mixing well to create a roux-like base. This helps to thicken the sauce and prevent lumps later.

Step 3: Complete the Sauce and Start Layering. To the pan with the onion and garlic, add 1 cup of coconut cream and mix thoroughly until smooth. Incorporate the salt, ground black pepper, ground nutmeg, and dried thyme, stirring well. Cook this mixture for 5 minutes, allowing the flavors to meld. Then, add 1/2 cup of chicken broth or stock and another 1 tablespoon of coconut flour, mixing until fully combined. Continue to cook for another 5 minutes, then increase the heat to medium-high and let the mixture bubble gently for 3 minutes, stirring often, until it thickens slightly. Remove from heat and set aside.

Step 4: Layer the Squash and Sauce. Lightly grease an 8×8 inch (or similar size) glass baking dish. Arrange 1/3 of the sliced zucchini, sliced yellow squash, and the pre-cooked butternut squash evenly across the bottom of the dish. Pour approximately 1/2 cup of the prepared creamy sauce over this layer, spreading it gently to ensure all the squash is coated. Repeat this layering process: add the next 1/3 of the mixed squashes, followed by another 1/2 cup of sauce, spreading it out. Finally, add the remaining squash and top with the last of the creamy sauce, ensuring an even distribution over the top. This layering technique helps to ensure every bite is bursting with flavor and creaminess.

Step 5: Bake and Broil. Place the casserole dish into your preheated oven and bake for 35 minutes. After 35 minutes, turn on your oven’s broiler to 500 degrees Fahrenheit (260°C). Broil the au gratin for 2-3 minutes, keeping a very close eye on it to ensure the top becomes golden brown and slightly crispy without burning. The broiler will give it that classic au gratin finish. Carefully remove the dish from the oven.

Step 6: Top and Serve. Immediately after removing from the oven, generously sprinkle the entire dish with the crushed plantain chips. The residual heat will warm the chips slightly, enhancing their crunch. Allow the Squash Au Gratin to cool for a few minutes before serving. This brief resting period allows the sauce to set slightly, making for easier and cleaner serving. Enjoy this delightful and wholesome casserole!

Pro Tips and Variations for Your Casserole

Making this Squash Au Gratin is a joy, and with a few extra tips and potential variations, you can make it truly your own.

Expert Tips for Success:

• Butternut Squash Prep: Don’t skip the microwaving step for the butternut squash. It ensures the denser squash cooks through evenly alongside the zucchini and yellow squash, preventing any hard bits in your gratin.
• Coconut Cream Quality: The quality of your coconut cream makes a big difference. Look for brands with minimal ingredients (just coconut, water, sometimes guar gum) and no added sugars or preservatives for the best flavor and texture. Savoy is often recommended for its rich, pure taste.
• Even Slicing: Uniformly slicing your squashes ensures they cook at roughly the same rate and results in a beautiful presentation. A mandoline slicer can be helpful here, but be sure to use a guard!
• Broiling with Care: The broiler works quickly! Stay by the oven during the broiling step to prevent the topping from burning. You want a golden-brown crisp, not charred.
• Resting Time: Allowing the casserole to rest for 5-10 minutes after baking helps the sauce to thicken and settle, making for cleaner slices and preventing it from being too runny.

Creative Variations to Try:

• Add Protein: To turn this side dish into a complete meal, consider adding cooked, shredded chicken, ground turkey, or even cooked sausage (ensure it’s compliant with your dietary needs) between the layers of squash.
• Spice It Up: For a kick, add a pinch of cayenne pepper or red pepper flakes to the sauce. Smoked paprika can also add a delightful smoky depth.
• Herb Variations: Experiment with other dried or fresh herbs like sage, rosemary, or parsley to alter the aromatic profile of the dish.
• Nutty Topping: If plantain chips aren’t available or you prefer something else, finely chopped toasted pecans or almonds can also provide a wonderful crunch. Ensure they are roasted to bring out their best flavor.
• Sweet Potato Inclusion: For an extra layer of sweetness and vibrant color, you can swap some of the butternut squash for thinly sliced sweet potato.
• Spinach or Kale: Wilted spinach or finely chopped kale can be added to the layers for an extra boost of greens and nutrients.

Serving Suggestions and Storage

Serving Ideas:

This Paleo Squash Au Gratin is incredibly versatile and makes a fantastic addition to various meals:

• Holiday Feast: A perfect dairy-free and grain-free alternative to traditional gratins on your Thanksgiving, Christmas, or Easter table.
• Weeknight Dinner: Serve alongside roasted chicken, pan-seared salmon, grilled steak, or a simple meatloaf for a balanced and satisfying meal.
• Vegetarian Main: While typically a side, a larger portion can easily serve as a light vegetarian main course, perhaps with a fresh green salad.
• Brunch Item: Surprisingly delicious as part of a savory brunch spread.

Storage and Reheating:

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The plantain chip topping may soften slightly, but the flavors will remain excellent.
• Reheating: For best results, reheat individual portions in the microwave until warmed through. For the entire casserole, reheat in an oven preheated to 350°F (175°C) for about 15-20 minutes, or until bubbly and hot. If you want to crisp up the topping again, you can broil it for a minute or two at the end, watching carefully.
• Freezing: This dish can be frozen, though the texture of the squash might become slightly softer upon thawing. Freeze in an airtight, freezer-safe container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Other Squash Recipes You’ll Love:

If you’ve fallen in love with the versatility and deliciousness of squash through this recipe, you’ll be thrilled to explore more of our squash-centric creations. Squash is a phenomenal ingredient, offering incredible flavor and nutritional benefits across a variety of dishes. Here are a few more recipes featuring this amazing vegetable that we’re sure you’ll enjoy:

Did you try this recipe? Please share your experience below!

Squash Au Gratin (Paleo, GF)

By:
Dominique

Servings:
6

Prep:

15
mins

Cook:

40
mins

Total:

55
mins

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Layers of zucchini, yellow squash, and butternut squash cooked up in a cream sauce for a paleo side dish perfect for dinner.

Ingredients

• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1/2 of a small butternut squash, (approx. 1/2 of a 1.72 lb squash)
• 1 Tbs olive oil
• 1/2 cup of diced white onion
• 2.5-3 Tbs diced garlic
• 2 Tbs coconut flour, divided (e.g., Nutiva brand)
• 1 cup coconut cream, (Savoy recommended for best taste and no preservatives)
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/4 tsp ground nutmeg
• 1/2 tsp dried thyme
• 1/2 cup chicken broth/stock
• 3/4 cup of crushed/crumbled plantain chips, (Trader Joe’s brand is a favorite, and Paleo-friendly)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut butternut squash into 1/2-inch thick slices, then carefully remove the outer skin. Halve and quarter each slice. Slice each quartered piece in half to achieve roughly 1/4-inch thick pieces. This should yield about 2 cups of prepared butternut squash. Place the butternut squash into a microwave-safe bowl with 1 cup of water and microwave for 5 minutes. Drain and set aside.
3. Next, sauté the diced white onion and diced garlic in 1 tablespoon of olive oil in a pan or pot for about 4 minutes over medium heat until softened. Add 1 tablespoon of coconut flour to the onions and garlic and mix well.
4. Then, add 1 cup of coconut cream to the pot and mix thoroughly. Incorporate the salt, black pepper, nutmeg, and thyme, mixing and cooking for 5 minutes. Stir in 1/2 cup of chicken broth or stock and the remaining 1 tablespoon of coconut flour, mix, and cook for another 5 minutes. Increase the heat to medium-high and let the mixture bubble for 3 minutes, stirring often, until slightly thickened. Set aside.
5. Grease an 8×8 inch (or similar) glass baking dish. Place 1/3 of the sliced zucchini, sliced yellow squash, and microwaved butternut squash into the dish. Top with 1/2 cup of the creamy sauce, smoothing it to cover all the squash. Add the next 1/3 of the sliced squashes and top with another 1/2 cup of sauce. Repeat this step with the remaining squash and sauce, ensuring the top layer of squash is covered.
6. Bake in the preheated oven for 35 minutes. Then, broil at 500°F (260°C) for 2-3 minutes, watching carefully until the top is golden and slightly bubbly. Remove from the oven. Top the entire dish generously with crushed plantain chips, let cool for a few minutes, and serve warm.

Nutrition

Calories:
238
kcal


Carbohydrates:
22
g


Protein:
4
g


Fat:
17
g


Saturated Fat:
13
g


Polyunsaturated Fat:
0.5
g


Monounsaturated Fat:
2
g


Cholesterol:
0.4
mg


Sodium:
475
mg


Potassium:
663
mg


Fiber:
4
g


Sugar:
7
g


Vitamin A:
7376
IU


Vitamin C:
32
mg


Calcium:
59
mg


Iron:
2
mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course:
Side Dish

Cuisine:
American, Paleo

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