REAL, FRUGAL, HEALTHY, and FUN!!!
My family and I stocked up on so many vegetables today, including an acorn squash. I love squash! Any squash! I had a zucchini still on hand. I decided I wanted to make a nice, savory side dish to go with tonight’s dinner. I came up with this creamy, baked squash casserole. It browns nicely on the outside, but is creamy and custardy on the inside. The flavor is soft, but comforting, with the tastes of zucchini, acorn squash, and rosemary. Absolutely delicious. You could even get away with serving it as a savory breakfast side.
1 acorn squash, baked and pureed
2 zucchini, grated
1 cup tapioca flour
1 tsp baking soda
1/8 tsp salt
1/8 tsp rosemary
Directions: Preheat oven to 350′ and grease 3 small loaf pans. In a medium bowl, beat 2 eggs together. Add in the acorn squash and zucchini, and mix. Add in the tapioca flour, baking soda, salt, and rosemary. Mix everything together, thoroughly. Scoop batter into loaf pans. Bake for 30 minutes. Enjoy!