Tex-Mex Squash Casserole

Despite my rather impressive container garden, that is particularly lush this year, I have never had any luck growing zucchini. Other people complain about having way too many, I’ve always complained about having none at all. For those of you who have an abundance, or, for those of you who, like me, rely upon Melissa’s Produce for your supply, here is a recipe we all can enjoy.

I have fallen in love with baby squash. If you follow me on Facebook you will know that I roasted some for a snack during the Stanley Cup Playoffs. Nothing is easier, and, dipped in your favorite sauce, it’s incredible! Because of their tender skin, no peeling is required. You just pop off the stems, and quarter them to use in casseroles like I did here.

I am a vegetable fan, so I had a hard time stopping myself from eating the entire pan. If you have meat eaters in your family, I would imagine that shredded chicken, or seasoned ground beef, would be an excellent addition to this, and make for a hearty, nutritious, crowd-pleasing meal. Personally, I thought it was perfect as it is.

Tex-Mex Squash Casserole
Adapted from Homesick Texan

2 tablespoons unsalted butter
4 cups cubed Melissa’s baby squash
1 3-oz. pkg. Melissa’s shallots
1 jalapeño, seeded and diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper, optional
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons flour
1 cup chicken broth
1 can Ro-tel tomatoes, drained
1/2 cup half-and-half
1/2 cup sour cream
1/2 cup chopped cilantro*
1 cup grated pepper jack cheese
1 cup grated cheddar cheese
2 cups crushed tortilla chips

Preheat the oven to 350° F. Lightly grease a 9” x 13” casserole dish; set aside.

Heat the butter in a large skillet over medium heat. When butter is melted, add squash, shallots, and jalapeño, and sauté until the shallots are translucent and the squash is soft, about 10 minutes. Add garlic, cumin, chili powder, cayenne (if using), salt, pepper, and cook for a minute. Stir in flour and cook until a light brown paste forms, another minute.

Add broth and tomatoes and stir until the mixture thickens, 1-2 minutes. Add the half-and-half, sour cream, and cilantro, and turn off the heat. Taste and adjust seasonings.

Cover the bottom of the greased casserole dish with crushed tortilla chips. Pour the creamy squash mixture on top, and then cover the whole dish with the grated cheese. Bake, uncovered, for 30 minutes, or until the top is brown and bubbling.

*Use it if you like it, if not, don’t

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