Butternut Squash, Mushroom & Baby Kale Casserole

I don't usually create recipes.  I am more of recipe tester.  I've been looking longing at this recipe for awhile and today I decided to do something about it.  It seemed delicious, but it was filled with things I can't eat on AIP:  white potatoes, cashews, and soy milk.  I decided to create my own recipe based on it.  And SURPRISE!  It was delicious!


squash squash2 squash3 squash41 small Butternut Squash, sliced thin
1 carton Baby Crimini Mushrooms, sliced thin
1 Yellow Onion, sliced thin
2 c. Fresh Basil, sliced into strips
2 c. Baby Kale, stems removed
2 small Zucchini, sliced thin
Salt & Pepper to taste


2 tbsp. coconut oil
1 c. coconut milk
4 tbsp. coconut cream
1/4 c. coconut flour

Bring first three ingredients of sauce mixture to a boil.  Immediately remove from heat & mix in coconut flour.  Pour small amount of mixture into bottom of 9' x 13' baking dish.  Begin layering as follows:  squash, mushrooms, salt & pepper to taste, onion, basil, kale, repeat sauce, etc.  Place the zucchini as the top layer with salt & pepper.  Bake covered with foil at 400 degrees for 35 minutes.  Uncover and bake 15 more minutes.  (I found it helpful to carefully drain a bit of the moisture off after taking the foil off.)


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One thought on “Butternut Squash, Mushroom & Baby Kale Casserole

  1. Anonymous

    First, I love your blog. Second, this sounds delicious. I wish I could make it, in fact, I think I will give it a try. I hope it doesn't spike my blood sugar the way plain butternut (which I love) does. Write on!


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