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Butternut Squash Enchilada Casserole

In our house butternut squash has always been either a baby food or a mash with butter and salt. The idea of peeling and chopping to use in a casserole hadn’t occurred to me, and I’m so glad I ran across this recipe!

Introducing my Hubs to the idea of meatless meals has made me nervous in the past, but this one was for sure a keeper! Neither one of us missed the meat, as the beans and cheese provided enough protein. Such a filling casserole, with really pretty fall colored ingredients.

             

As you can see, I was a bit impatient and didn’t wait for the cheese to melt. We were hungry tonight! Also, next time I will use a smaller, deep casserole dish instead of my 9×13 baking dish. And I’ll add more cheese. You can never have too much cheese.

Wondering what to do with the other half of your butternut squash? How about a little Italian? Check out this Butternut Squash & Spinach Lasagna.

              

This recipe is originally from Julia’s Album.

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Butternut Squash Enchilada Casserole
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. To roast the butternut squash, can either use pre-cubed/frozen or fresh. If frozen, thaw first then roast on a sheet pan at 375 for 30 minutes, flipping half way. If fresh, cut squash in half length wise and scoop out seeds/guts from one half (you will only need 1/2 to make 4 cups). With a sharp veggie peeler, peel skin, slice and chop into 3/4-inch chunks. Place chopped squash into a bowl, drizzle with some EVOO, stir, sprinkle salt, stir. Arrange on a sheet pan and bake at 375 for 30 minutes, flipping half way.
  2. While squash is baking, heat 1 Tbs EVOO in a large skill over medium-high heat. Cook onion, red pepper, green pepper, cumin, and chili powder until veggies are soft and beginning to char.
  3. Add corn and black beans, continue to cook. Add the squash to the pan once it's done roasting & stire to combine.
  4. Spray a deep casserole dish with cooking spray and spread salsa on the bottom.
  5. Layer 4 tortillas on top of the salsa, overlapping to cover the bottom of the dish. Continue layering the following ingredients: 1/3 of veggies, 1/2 c. sour cream, 1/2 c. mozz cheese.
  6. Continue layering: 4 tortillas, 1/3 veggies, 1/2 c. sour cream, 1/2 c. enchilada sauce, 1/2 c. mozz cheese, 4 tortillas, 1/3 veggies, 1/2 c. sour cream, 1/2 c. enchilada sauce.
  7. Top with 3/4 c. mozz cheese, more if desired.
  8. Cover with foil and bake at 375 for 25 minutes. Uncover and bake 10 minutes longer, or until cheese is melted.
  9. Allow to cool 10 minutes before slicing and serving.
Recipe Notes
  • Can use fresh or frozen butternut squash.
  • Adjust cumin and chili powder to desired flavor.
  • Make sure to use at least a 3" deep 8"x11" casserole dish. I used a 9"x13" and believe it was a bit too thin. Also, I was impatient and hungry so I didn't wait for the cheese to melt completely.
  • Can use extra cheese on top, and serve with a side of sour cream.
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