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.

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