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.