Paleo Butternut Squash Venison Casserole

• Meat

  • 1 lb Venison sausage, ground

• Produce

  • 8 oz Kale, fresh
  • 1 Lg butternut squash
  • 1/4 tsp Rosemary
  • 1/4 tsp Sage
  • 1/2 Sweet onion
  • 1/4 tsp Thyme

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Snacks

  • 1 cup Grain free crackers

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Coconut milk or half & half
  • 1/2 cup Parmesan cheese

Found on heatherhollandaise.com

Ingredients

• 1 lb ground venison sausage
• 8 oz fresh kale, chopped
• 1 lg butternut squash, peeled and cubed
• ½ sweet onion, chopped
• 2 eggs
• ½ c parmesan cheese
• ½ c coconut milk or half & half
• 1 c grain free crackers, crushed*
• 2 TB butter
• 2 TB olive oil
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp thyme
• ¼ tsp rosemary
• ¼ tsp sage

Directions

• preheat oven to 400.
• arrange diced squash in a 13x9 in baking dish.
• Drizzle with olive oil and season with salt and pepper.
• Cook 20 minutes.
• Meanwhile, melt butter in a large skillet over medium heat.
• Add onions and cook 2 minutes, until fragrant.
• Add sausage, kale, thyme, rosemary, and sage. Cook 4 minutes, stirring, until browned.
• Remove from heat.
• In a large mixing bowl, whisk eggs and milk.
• Add ½ C cracker crumbs and ¼ C parmesan cheese and stir.
• Add sausage mixture to mixing bowl and stir.
• Pour mixture over squash and toss gently.
• Top with remaining cheese and crackers.
• Return to oven for 10 minutes.