This is another recipe my girlfriend Rhey taught me. I’ve been using winter squash from my garden, but I’m told it also works with summer squash or marrow. If using marrow, sweat the slices in salt for 30 minutes to an hour first to reduce the water content.
Thinly slice about 2 cups squash (a regular sized butternut should give you this amount). Sautée 1 onion, diced, and 3 cloves garlic, finely sliced, until translucent; then add the squash and cook until soft. Allow to cool, then stir in 1 cup almond flour or bread crumbs, 1/2 cup grated cheese (saving a little to top the casserole with), 2 tbsp milk, 2 tbsp melted butter and 2 eggs. Season with generous salt and black pepper, and 1/2 tbsp paprika. Spread into a greased casserole dish and top with the remaining grated cheese and more black pepper. Bake for 30-40 minutes at 180°C until the top is bubbly and brown.
Serves 4 as a side or 2 as a main. Freezes well.