Gluten Free Squash Casserole
This is kind of like a tart, except I did it in a baking pan instead of a tart dish, and used gluten-free bread crumbs for the base instead of doing a crust. We both absolutely loved this dish, and i will definitely be making it again!
4 small Squash, diced (I used a small green local squash here that is pictured above and appears similar to the Eight Ball Squash in this squash glossary. Zucchini would be a great substitution, or a winter squash if you’re in the northern hemisphere right now)
1 Leek, sliced into circles
1 yellow Onion, diced
10 Mushrooms, sliced
4 Eggs, beaten
120 gm. Goat cheese, sliced thinly and separated into two parts
Bread crumbs (I used a chunk of gluten free bread I had baked and crumbled it into pieces)
1/3 cup Sesame seeds and mixed crushed seeds
Salt & Pepper, to taste
Preheat oven to 180°C/350°F.
Saute the leek and onion in a saucepan, adding the mushrooms and then the squash once the onion starts to soften.
Crumble the bread in the bottom of the baking pan, then add half the sauteed mixture. Use half the goat cheese to make a thin layer, then top with the rest of the vegetables. Finish off with the second part of cheese and the seed mix. Pour the beaten eggs on top of everything and bake for 30 minutes.