Salsa Squash

My father-in-law has enough yellow squash for at least half of the city this year!  Ours hasn’t started producing, so it’s great that he’s willing to share.

I wanted a new casserole this summer, and something with a Tex-Mex flair.  My testers said this was a winner.  It’s a delicious way to use a lot of squash, and a great dish for company.

Salsa Squash

Salsa Squash Serving


Salsa Squash

Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Yield: Serves 10-12


  • 3 lbs seeded summer squash
  • 2 cups salsa
  • 2 cups sour cream
  • 1-2 tsp granulated garlic powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • Chopped cilantro, optional
  • Crushed tortilla chips
  • 3 TBSP butter
  • 2 cups grated Monterey Jack cheese


  1. Heat oven to 350.
  2. I sliced the squash lengthwise, and seeded it (then weighed it). I didn't want all the liquid, and "mushiness" that the seeds produce. Next, thinly slice the squash with the food processor.
  3. In a large bowl, mix salsa, sour cream, garlic powder, cumin, paprika, and salt. I made the salsa with a lot of cilantro in it. If you use jarred salsa, you may want to add some fresh chopped cilantro to the mix.
  4. Toss squash with salsa mixture.
  5. Line the bottom of a large greased baking dish with crushed tortilla chips. I used a 10x14 pan.
  6. Spoon squash mixture evenly, over the chips.
  7. Top squash with cheese.
  8. Melt butter in a skillet. Toss more crushed chips (about 1 1/2 cups) with the melted butter. Top casserole with buttered chips.
  9. Bake about 1 hour 15 minutes.