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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Lisa Fain’s Carrot Soufflé Texas Style

First of all, do not be put off by my pictures that make this wonderful soufflé look as flat as a pancake. I cut the recipe in half, because, hey, it’s just me, and kept debating which pan to use to bake it. It seemed like too much for my 8-inch pan, but not quite enough for my 10-inch pan. So I said to myself, “Pattie, go for the larger pan, you don’t want to use the smaller pan and have this overflow in your oven the week before Thanksgiving.” I had to agree with myself, so that’s what I did.

This recipe is from the wonderful Lisa Fain of Homesick Texan book and blog fame, and author of the book Queso, that I reviewed here. This dish is perfect for the holiday season. It is quick and easy to put together, utilizes ingredients that you probably already have on hand, is inexpensive to make, will please everyone at your gathering, and is light, airy, fluffy, and like sinking your teeth into a spicy carrot cloud. I cannot say enough about this dish. Given the proper spoon, I think I could have easily inhaled this entire pan full, it is that good!

While my Thanksgiving menu is already planned, I think this would pair marvelously with baked ham, so I’ll be serving it at Christmas. Wonderful!

Lisa Fain’s Carrot Soufflé Texas Style

1 pound baby carrots

½ cup (1 stick) unsalted butter

¼ cup all-purpose flour

1 teaspoon baking powder

½ cup granulated sugar

¼ cup brown sugar

2 teaspoons ground cinnamon

½ teaspoon ground ginger

½ teaspoon kosher salt

¼ teaspoon ground nutmeg

1 teaspoon vanilla extract

3 large eggs, beaten

Place the carrots in a pot, cover with water, bring to a boil, then turn the heat down to medium and cook until fork tender, about 20 minutes. Drain the carrots and place half in a blender or food processor. Place butter on top of the carrots, and then top with the remaining carrots.

Preheat the oven to 350°F and lightly grease a 2-quart baking dish or cast-iron skillet.

When the butter has melted and the carrots have stopped steaming, add the flour, baking powder, granulated sugar, brown sugar, cinnamon, ginger, salt, nutmeg, vanilla, and eggs. Puree all the ingredients until fluffy and smooth; pour into the prepared dish.

Bake uncovered for 50-55 minutes or until the casserole is puffed and the top is lightly browned. Serve warm, though it’s also good at room temperature or even cold.

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If you prefer your carrots on the cold side, this Fresh Carrot Dip is phenomenal!

This post is linked to:

Happiness is Homemade Sunday

What’s for Dinner Sunday

Smells Good Sunday

Dishing It & Digging It

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