Paleo Butternut Squash Venison Casserole
Author: Heather Holland
Serves: 6-8
- 1 lb ground venison sausage
- 8 oz fresh kale, chopped
- 1 lg butternut squash, peeled and cubed
- ½ sweet onion, chopped
- 2 eggs
- ½ c parmesan cheese
- ½ c coconut milk or half & half
- 1 c grain free crackers, crushed*
- 2 TB butter
- 2 TB olive oil
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp thyme
- ¼ tsp rosemary
- ¼ tsp sage
- preheat oven to 400.
- arrange diced squash in a 13x9 in baking dish.
- Drizzle with olive oil and season with salt and pepper.
- Cook 20 minutes.
- Meanwhile, melt butter in a large skillet over medium heat.
- Add onions and cook 2 minutes, until fragrant.
- Add sausage, kale, thyme, rosemary, and sage. Cook 4 minutes, stirring, until browned.
- Remove from heat.
- In a large mixing bowl, whisk eggs and milk.
- Add ½ C cracker crumbs and ¼ C parmesan cheese and stir.
- Add sausage mixture to mixing bowl and stir.
- Pour mixture over squash and toss gently.
- Top with remaining cheese and crackers.
- Return to oven for 10 minutes.
* I used "Absolutely" gluten free crackers, which are paleo friendly.
Recipe by All Things Good Co. at https://heatherhollandaise.com/2015/11/paleo-butternut-squash-venison-casserole.html
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