Southern-inspired summer squash casserole gets a Southwestern makeover with fresh chiles!
There are some who would consider messing with an old classic Southern recipe such as a summer squash casserole a sacrilege, but this girl is happy to take the heat for doing it and will enjoy every bite!
My husband is the caretaker of our garden and we grow plenty of hot peppers–enough to give away. However, they are still your basic jalapeño, habanero and cayenne pepper. Someone we know found themselves in the same boat with an excess of peppers and we became the happy recipients of new varieties we had not tried.
The chili peppers we received were called Inferno Hot Banana, Wenk’s Yellow Hot Jalapeño and yet another called Purple Jalapeño. Yow. Let’s just say these babies were hot!
I have been wanting to make an old-fashioned Southern-inspired yellow squash casserole, so when we got these new varieties of peppers, it seemed only natural to add them. Good decision on my part and hope you enjoy!
Almost any green chile will work–hot or mild–including canned diced green chilies if you like ease and convenience.
Southern-style yellow squash casserole recipes often call for boiling the squash. To me…..That’s. Just. Wrong. Yellow squash already has such a delicate flavor, why would anyone want to boil it and then drain any remaining flavor away? Instead, I prefer a quick sauté with butter and a little oil. I add the chilies and scallions about halfway through because I only want to soften them but not cook all the heat out of the chilies.
Won’t lie. This is a very rich dish but try not to skimp on anything. Use real mayonnaise, real cheese and yes, butter crackers on the top. (Skimp on something tomorrow.) Serve with simply grilled or roasted chicken, fish or meat. Or, skip the meat and serve with a fresh, crunchy green or vegetable salad.