As fall is upon us, here is a great recipe for all the squash you have in your garden.

Ingredients

- 2 yellow squash and 2 zucchini, cut into coins (4 cups)
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 jalapeño, diced
- 2 tbsp. butter
- 4 fresh local tomatoes, chopped
- 2 jalapeños, chopped
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. cayenne pepper
- 1 c. chicken or vegetable broth
- 2 tbsp. flour
- 1/2 c. heavy cream
- 1/2 c. sour cream
- 1/2 c. cilantro, chopped
- 2 c. grated pepper jack and cheddar cheese
- 2 c. crushed tortilla chips
- Salt and pepper to taste

Method

Preheat the oven to 350 degrees.

Heat the butter in a large skillet on medium heat. When melted, add the squash, onion and jalapeño, and sauté until onions are translucent and the squash is soft (about 10 minutes).

Add the garlic, cumin, chili powder, cayenne, salt and pepper and cook for a minute. Then, stir in the flour and cook until a light-brown paste forms (about a minute).

Now add the broth and tomatoes and stir until the mixture thickens, which should happen in a couple of minutes. Add the half and half, sour cream and cilantro and turn off the heat.

In a greased casserole dish, layer the bottom with the crushed tortilla chips. Pour the creamy squash mixture on top of the chips and then cover the whole dish with the grated cheese.

Cook uncovered for 30 minutes, or until top is brown and bubbling.