Chili Squash
Submitted by cmcdo
Tender yellow summer squash layered with sauteed onions, green chilis, and cheddar cheese, topped with crunchy cracker crumbs and baked until bubbly. A Southwestern-style squash casserole.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minY’all, if you’ve got summer squash coming out of your ears from the garden, this casserole is exactly what you need.
Sliced yellow squash gets layered up with sauteed onions and green chilis, then blanketed with sharp cheddar cheese and a cracker crumb topping that bakes up golden and crunchy.
The chilis give it just enough kick to make things interesting without scaring off anybody at the supper table.
It’s the kind of simple, satisfying side dish that goes with grilled chicken, pulled pork, or honestly just a cold glass of sweet tea on the porch.
Kitchen Tips
- Don’t skip draining the squash after cooking. Excess water makes the casserole soggy instead of creamy.
- Use fresh green chilis if you can find them. They have a brighter, more vibrant heat than canned.
- Crush the crackers by hand so you get a mix of fine crumbs and bigger pieces for more textural contrast on top.
Ingredients
Directions
Cook squash in water; drain and set aside.
Sauté onion and chilies in oil until tender.
In a 1½-quart casserole dish alternate layers of onions, squash and cheese.
Top with cracker crumbs.
Bake at 350℉ (180℃). for about 30 minutes until bubbly throughout.
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