Savory Yellow Squash Casserole

This was completely by accident. (What always happens when I'm short on ingredients.) But it left me craving Thanksgiving dinner. Perhaps the nutmeg. I'm not sure. Though my husband said it tasted totally Indian, and he wasn't referring to ones who rubbed shoulders with the Pilgrims. I still think it would pair amazingly well with fresh cranberry sauce and roasted turkey. Either way, it's definitely made it to my top-favorites list when it comes to using up the abundance of yellow squash that comes around this time of year. And as a bonus, it's dairy-free, gluten-free and nutrition-packed with coconut oil, nutritional yeast flakes and chia seeds. What more could you ask for? Alright, I'll stop chatting. Let's get cooking!

Savory Yellow Squash Casserole

2 large yellow squash, sliced thick (about 4 c.)
1 medium-large onion, chopped
1/2 c. extra virgin coconut oil
1 c. nutritional yeast flakes
1 tsp. salt
1/4 tsp. nutmeg (guesstimate, I "sprinkled generously"), plus additional for pre-cooking squash
1 T. chia seeds (great nutritionally, but also acts as a necessary thickener)
Pepper to taste

Directions:

Preheat oven to 350*.

In a large skillet, place onion and squash with a small amount of water (about 1/4 - 1/2 c.). Sprinkle with nutmeg. Cover and cook about 7 minutes until crisp-tender. Drain if excess liquid remains.

In a separate bowl, using a fork mix together coconut oil, nutritional yeast flakes, salt, nutmeg, chia seeds and pepper. Add cooked squash and onion. Mix well.

Place in a 8x8 baking dish and bake for 20 - 25 minutes or until lightly brown around the edges.

Bon appétit!