Hot Hot Squash

6 servings Prep: 10 m Cook: 45 m Total: 55 m Beginner
5.0/5 (1)
This spicy squash casserole combines tender squash with creamy Velveeta cheese and minced jalapeños for a side dish that brings the heat. Boiled until tender, mixed with a rich cheese sauce, then baked until bubbly—it’s comfort food with a kick that pairs perfectly with grilled meats or fried fish.

Ingredients

6 servings
  • 6 medium yellow squash or zucchini, cut in chunks
  • 1 large onion, chopped
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp milk
  • 2 jalapenos peppers minced fine
  • parsley flakes for garnish
  • 1/4 pound cubed Velveeta cheese

Step-by-Step Instructions

  1. Boil squash in a small amount of water with the salt and sugar. When tender, pour into a colander and drain well.
  2. In a saucepan make a sauce of Velveeta and the milk. Add jalapeños and onion, then stir into squash.
  3. Pour into a 10x6 casserole dish, garnish with parsley flakes, then heat in 350 degree oven for 10 to 15 minutes or until hot.

Common Problems and Solutions

Q: Why is my cheese sauce grainy?

A: Make sure to heat the Velveeta and milk over low heat, stirring constantly. If the heat is too high, the cheese can separate and become grainy instead of smooth and creamy.

Q: Can I use fresh squash or does it have to be a specific type?

A: Yellow squash or zucchini both work great. You can even mix varieties. Just cut them into similar-sized chunks so they cook evenly.

Tips and Techniques

Drain the boiled squash very well—excess water will make your casserole watery instead of creamy. Press gently on the squash in the colander to remove extra moisture before mixing with the cheese sauce.

Ingredient Substitutions

  • Velveeta cheese: cream cheese or shredded cheddar
  • jalapeños: serrano peppers for more heat, or mild green chiles for less
  • fresh squash: frozen squash, thawed and drained

Equipment Needed

  • large pot for boiling squash
  • colander
  • saucepan for cheese sauce
  • 10x6 inch casserole dish