Renee's Kitchen Quest

Butternut Squash Enchilada Casserole

Butternut Squash Enchilada Casserole

BUTTERNUT SQUASH ENCHILADA CASSEROLE

Butternut Squash can be made into so many dishes. It’s not as recognized as many of the others in its squash family. But, it’s one of my favorites because of its sweetness. This Enchilada Casserole with the Roasted Butternut Squash, Corn Tortillas, Black Beans, Corn, and Enchilada Sauce. Makes for a healthy yet irresistible casserole that’s sure to please.

 

WHAT YOU NEED

butternut squash
olive oil
yellow onion
jalapeno
black beans
corn
bell peppers
cumin
chili powder
salt
pepper
salsa
corn tortillas
sour cream
enchilada sauce
mozzarella cheese

 

HOW TO MAKE IT

prehead the oven to 375.  There are several ways you can cook the squash. You can peel it kinda like you would a potato. Cut it in cubes and then bake it. I Cut the Butternut Squash in half longwise.

Oil the flesh side. Place face down on a lined baking sheet. Bake for 1 hour. While the Squash is baking, dice the onions, bell pepper, and jalapenos. Add to a mixing bowl. Add the drained corn, and drained beans, rinsed.

Add the cumin, chili powder, salt, and pepper mix well. When the squash is finished take out of the oven to let cool. Heat olive oil in a large saucepan. Add the vegetable mixture. Sautee for about five minutes.

When the squash has cooled you can peel the skin off by hand.

Dice the Squash and add it to the mixture.

To assemble the casserole add salsa to the bottom of the casserole dish. Layer 4 Corn Tortillas, veggie mixture, enchilada sauce, sour cream, Mozzarella Cheese. Make three layers.

Bake for 25 minutes covered with tin foil. Uncover, and bake for another 10 minutes

 

Butternut Squash Enchilada Casserole

Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 2 hrs
Course Main Course
Cuisine Mexican
Servings 6
Calories 321 kcal

Ingredients
  

  • 1 butternut squash
  • 1 tsp olive oil
  • 1/2 yellow onion (diced)
  • 1 red bell pepper (diced)
  • 1 yellow bell pepper (diced)
  • 1 tbsp jalapeno (diced)
  • 1 can corn (drained)
  • 1 can black beans (drained, and rinsed)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 cup salsa
  • 12 corn tortillas
  • 2 cups light sour cream
  • 1 can red enchilada sauce
  • 12 oz mozzarella cheese 2%
  • 2 green onion (diced)

Instructions
 

  • Preheat oven to 375 degrees
  • Cut the Butternut Squash in half lengthwise
  • Brush olive oil over the fleshy side of the squash, and place open side down on a lined baking sheet
  • Bake for 1 hour
  • Dice the onions, bell peppers, and jalapenos. Add to a mixing bowl
  • Drain the corn add to the veggies
  • Drain and rinse the black beans, And add to the veggies
  • Add the cumin, chili powder, salt, and pepper to the veggies
  • When the squash is done baking take out of the oven to cool
  • Add oil to a large sauteing pan. Add the veggie mixture and sautee for about 10 minutes
  • When the squash has cooled you can peel the skin off and dice the squash
  • Add the diced squash to the veggies, and fold into mixture
  • To assemble add the salsa to the bottom of a baking dish
  • Layer 4 corn tortillas, 1 cup veggie mixture, 1/4 cup enchilada sauce, 1/4 cup sour cream, and 1 cup mozzarella cheese
  • Make three layers
  • Cover with tin foil and bake for 25 minutes
  • Uncover and bake for another 10 minutes
  • Garnish with green onion
Keyword Healthy