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Gluten Free Tex-Mex Squash Casserole

Published: December 3, 2017 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 35 Minutes
Serves Serves 6
Gluten Free Tex-Mex Squash Casserole
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Average Rating: 5 | Rated By: 6 users

Not only is this the easiest and quickest squash casserole, but it’s healthy and scrumptious. The tender, delicate squash is baked with onions, tomatoes and jalapeno in a cheesy sauce flavoured with Mexican spices. I highly recommend making this warming dish, packed with loads of A, B6 & C vitamins. Serve with a light salad or with a main

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Ingredients

  • 2 lbs. squash (delicate, butternut or acorn), peel and cut to ¼-inch thick slices
  • 2 Tbsp. butter or extra virgin olive oil
  • 1 large yellow onion, halved and thinly sliced
  • 3 garlic cloves, chopped
  • 1 tsp. GF chili powder
  • 1 tsp. GF ground cumin
  • 1 jalapeno pepper, deseeded and thinly sliced
  • 2 large tomatoes, roughly chopped
  • 1 1/2 cups grated cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup GF mayonnaise
  • 1 tsp. sea salt

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    Instructions

  • Preheat oven to 375 F
  • Steam squash for 5 minutes
  • While the squash is steaming, in a small saucepan, heat butter/olive oil over medium heat. Add onions and garlic and while stirring cook for 1 minute. Add ¼ cup of water, cover and cook for 5 minutes
  • Add chili powder, cumin and jalapeno and mix. Stir in tomatoes, cover and cook for 3 minutes
  • In a large bowl, mix everything except ½ cup of cheese. Pour mixture into a medium sized casserole dish and sprinkle with remaining cheese
  • Cover with foil and bake for 20 minutes. Remove foil and bake until cheese is bubbling about 5 more minutes. Rest for 15 - 20 minutes before serving


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