6 yellow squash
1 tablespoon onion (chopped)
1/3 cup dates
1 tablespoon flax oil
1 teaspoon psyllium husk
Salt and pepper
¼ cup sesame seeds
Pinch of poultry seasoning
Pinch of salt and pepper
1. Grate all of the squash. I used my food processor.
2. Remove half of the grated squash to a mixing bowl.
3. Add the onion, dates, and flax oil to the food processor and process until smooth. Add salt and pepper to taste. When you have the flavor right, it should be a sweet, savory combination.
4. Add in the psyllium and blend till well mixed. The psyllium helps to absorb and thicken. If your squash has a higher water content, you may need to add a little bit more. You are trying to make a thick puree.
5. Pour the squash puree into the grated squash. Pour all of this into a large pie plate, quiche dish, or shallow casserole.
6. Dehydrate until the top is slightly dry, as if baked. It took less than one hour. I did this while I prepared the rest of my meal.
7. Make breadcrumbs by processing sesame seeds, poultry seasoning, salt, and pepper. Sprinkle on top of squash mixture.
I am about to have a squash explosion in my garden, so I wanted to be ready.
I tried this casserole with some store bought because I didn’t want to waste my precious babies!
It turned out great. It is an imitation of a cooked dish I used to love.
This keeps very well in the fridge, I just “reheat” in the dehydrator. The leftovers don’t become watery at all! It may even get better as it sits.
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© 2009-2020 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!