It’s summer and that means it’s the season for lots and lots of squash. Yellow squash is less a favorite of mine than zucchini, so I don’t have as many things I do with it, but this casserole is one of them. The original version of this recipe is neither gluten or dairy free. But it is a favorite, so I set out to adapt it. The final result isn’t exactly pretty–casseroles are not known for their visual appeal–but it was definitely a winner in the conversion department.
Ingredients:
- For the Cornbread:
- 1/4 cup melted Earth Balance or vegetable shortening
- 1/4 cup sugar
- 1 egg
- 1/2 cup almond milk (soured with 1/2 tsp apple cider vinegar)
- 1/4 tsp baking soda
- 1/2 cup cornmeal
- 1/2 cup all-purpose gluten free flour
- 1/4 tsp salt
- 1 pound turkey breakfast sausage
- 2 pounds squash (I often buy the already sliced yellow squash in the freezer section as a time saver or if I want to make this in the winter)
- 1/2 large sweet onion, diced (I used Vadalia)
- 1/3 cup sour cream substitute (I used Tofutti)
- 3 oz. cream cheese substitute cheese, softened (Also Tofutti)
- 2/3 cup Daiya cheddar shreds
Directions:
- In a glass measuring cup, measure almond milk and add the vinegar and let sit a bit.
- In a large mixing bowl, melt Earth Balance in microwave. Add sugar and use a spatula or wooden spoon, to mix into Earth Balance. Add eggs.
- Then add baking soda, mix together.
- Add almond milk/baking soda to the Earth Balance/sugar/egg mixture and mix just until combined.
- Bake in an 8 inch cast iron skillet at 375 for about 20 minutes.
- Dump the squash in a large pot of boiling water (obviously slice it if you’re using fresh).
- Dice the onion.
- Brown the sausage and onion over medium high heat.
- Once the sausage is browned, drain the squash well. Add to the pan and stir until well combined. Turn off the heat.
- Add the sour cream substitute and cream cheese substitute and stir until well combined.
- Crumble the cornbread into the pan and stir until well combined.
- Preheat the oven to 350 degrees.
- In a 2.5 to 3 quart baking dish coated with Pam, dump the casserole mixture.
- Top with the cheddar shreds.
- Bake for 20-30 minutes.
Gluten Free Dairy Free Sausage and Squash Casserole
It's summer and that means it's the season for lots and lots of squash. Yellow squash is less a favorite of mine than zucchini, so I don't have as many things I do with it, but this casserole is one of them. The original version of this recipe is neither gluten or dairy free. But it is a favorite, so I set out to adapt it. The final result isn't exactly pretty--casseroles are not known for their visual appeal--but it was definitely a winner in the conversion department.
Author: Kait Nolan
Recipe type: Casserole
Cuisine: Gluten and Dairy Free
Ingredients
- For the Cornbread:
- ¼ cup melted Earth Balance or vegetable shortening
- ¼ cup sugar
- 1 egg
- ½ cup almond milk (soured with ½ tsp apple cider vinegar)
- ¼ tsp baking soda
- ½ cup cornmeal
- ½ cup all-purpose gluten free flour
- ¼ tsp salt
- 1 pound turkey breakfast sausage
- 2 pounds squash (I often buy the already sliced yellow squash in the freezer section as a time saver or if I want to make this in the winter)
- ½ large sweet onion, diced (I used Vadalia)
- ⅓ cup sour cream substitute (I used Tofutti)
- 3 oz. cream cheese substitute cheese, softened (Also Tofutti)
- ⅔ cup Daiya cheddar shreds
Instructions
- In a glass measuring cup, measure almond milk and add the vinegar and let sit a bit.
- In a large mixing bowl, melt Earth Balance in microwave. Add sugar and use a spatula or wooden spoon, to mix into Earth Balance. Add eggs.
- Then add baking soda, mix together.
- Add almond milk/baking soda to the Earth Balance/sugar/egg mixture and mix just until combined.
- Bake in an 8 inch cast iron skillet at 375 for about 20 minutes.
- Dump the squash in a large pot of boiling water (obviously slice it if you’re using fresh).
- Dice the onion.
- Brown the sausage and onion over medium high heat.
- Once the sausage is browned, drain the squash well. Add to the pan and stir until well combined. Turn off the heat.
- Add the sour cream substitute and cream cheese substitute and stir until well combined.
- Crumble the cornbread into the pan and stir until well combined.
- Preheat the oven to 350 degrees.
- In a 2.5 to 3 quart baking dish coated with Pam, dump the casserole mixture.
- Top with the cheddar shreds.
- Bake for 20-30 minutes.