Yellow Squash Casserole
I am about to have a squash explosion in my garden, so I wanted to be ready. I tried this casserole with some store bought, because I didn’t want to waste my precious babies! It turned out great. It is an imitation of a cooked dish I used to love.
6 yellow squash
1 tablespoon chopped onion
.3 cup dates
1 tablespoon flax oil
1 teaspoon psyllium husk
salt and pepper , to taste
¼ cup sesame seeds
pinch poultry seasoning
pinch salt and pepper
1. grate all of the squash, I used my food processor
2. remove half of the grated squash to a mixing bowl.
3. add the onion, dates and flax oil to the food processor and process until smooth. Add salt and pepper to taste. When you have the flavor right, it should be a sweet, savory combination, add in the psyllium and blend till well mixed. The psyllium helps to absorb and thicken. If your squash has a higher water content, you may need to add a little bit more, you are trying to make a thick puree.
4. Pour the squash puree into the grated squash. Pour all of this into a large pie plate, quiche dish or shallow casserole.
5. Dehydrate until the top is slightly dry, as if baked. It took less than one hour. I did this while I prepared the rest of my meal.
6.Make breadcrumbs by processing sesame seeds, poultry seasoning, salt and pepper. Sprinkle on top of squash mixture.
This keeps very well in the fridge, I just “reheat” in the dehydrator. The leftovers didn’t become watery, at all! It may even get better as it sits.