Almond Parmesan Squash

I know I said in my last recipe post that the next one would be the Bacon and Leek Bake (which, so you can start to get all worked up, is just about my favorite invention of all time), but there’s been overnight developments and I have breaking news to share:  Everyone wants squash.  Specifically, Almond Parmesan Squash.

Between yesterday and this morning I’ve had a bajillion requests for this recipe after posting a photo of it on Facebook.  I also had an immediate request for the recipe from Farmer Becky & The Big Guy, who were sitting at my kitchen table eating it with me.  Consequently I am messin’ with my carefully crafted posting schedule to bring you a dish of vegetables that may well blow your taste buds mind.

Here’s their version of last night’s squash eating episode:

“O.M.G. BEST squash EVER!!!!” – Farmer Becky

“If I’d not known I was eating squash, I’d have thought I were eating a starch, like potatoes, but oh SO much better!” – The Big Guy

I’ve never had squash that tasted this good.  I had no idea that squash could taste this good.  I almost didn’t make this dish because I didn’t have any hope that squash could be a show-stealer.  I was so {happily} wrong.

I’ve always eaten squash type veggies, though secretly I never thought they were very exciting.  Except when my mother used to make Baked Marrow.  That was exciting squash.  A marrow, for the uninitiated, is a heavily striped zucchini on steroids.  My mother would slice a marrow in half lengthwise, scoop all the seeds out and fill the hollowed out centre with a hamburger mixture (mince) and bake it in the oven.  One marrow would feed 4 of us.  I used to love it when we had Baked Marrow for dinner.  I have yet to find marrow in the US, but I’ll definitely be reliving that particular childhood meal if I do.  My version of it anyway.

Aside from Baked Marrow, we didn’t eat a lot of squash.  When I left England 11 16 almost 18 years ago, squashes other than marrows and courgettes (zucchini) were just starting to make an appearance.  When I arrived in the US I found a dazzling array of them in all different shapes, sizes and colors.  After Friday’s run-in with my first yellow squash & causing a near riot in my kitchen, not to mention my mouth, I’ll be paying the humble squash family a whole lot more attention in future.

Who knew squash was the new potato?

Almond Parmesan Squash

Author: Carrie Brown | Prep time:  5 mins   |   Cook time:  20 mins    |   Total time:  25 mins   |   Serves: 4

What You Need

• 2 TBSP butter
• 12 oz. / 340g onion, chopped
• 1 lb. / 450g zucchini (courgette), cut into ¼ inch thick slices
• 1 lb. / 450g yellow squash, cut into ¼ inch thick slices
• Sea salt
• Ground black pepper
• ¾ cup / 6 fl oz. heavy (double) cream
• 2 oz. / 55g almond meal (NOT ground almonds / almond flour) + extra for topping
• 2 oz. / 55g grated Parmesan cheese + extra for topping

What You Do

1. Melt butter in a large skillet.
2. Add onions, zucchini and squash slices. Season with sea salt and black pepper and cook, turning occasionally. After 5 minutes the vegetables will be crisp-tender.
3. Pour the cream over the vegetables and cook until thickened, about 5 minutes.
4. Remove skillet from heat and gently stir in the almond meal.
5. Once the almond meal is fully mixed into the cream, stir in the grated Parmesan.
6. Spoon the almond vegetable mixture into a baking dish.
7. Sprinkle extra almond meal and Parmesan over the top of the vegetables.
8. Bake for 10 minutes at 450F until the top is golden brown.

Top Recipe Tips

• For dairy-free replace the cream with thick coconut milk (canned) and omit the Parmesan.  For extra flavor stir ½ oz. / 15g nutritional yeast into the almond mixture instead of the Parmesan.

• Check out the Ingredients Guide for information on ingredients.
• Where Are The Macros and Nutritional Info?

Helpful Cooking and Recipe Links

• Come laugh and learn with us over at The Kitchen Podcast
• Come hang out in The Keto Kitchen Facebook Group
• For lots more great recipes check out our scrumptious cookbooks!

Podcast Episodes

• Nuts
• How and Why to Measure Food
• Where Are The Macros and Nutritional Info?

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