EASY BUTTERNUT SQUASH ENCHILADA CASSEROLE
A meatless flavor-packed layered Mexican casserole with black beans, corn, salsa, butternut squash and tons of cheese!
Provided by The Daring Gourmet
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Begin by gathering your ingredients.
- Heat the olive oil in a skillet over medium-high heat and cook the onions until soft and transparent, 5-7 minutes.
- Add the garlic and cook for another minute. Add the beans, corn, salsa, butternut squash, water and seasoning mix.
- Simmer for 25-35 minutes or until the butternut squash is soft.
- Preheat the oven to 350°F.
- Spread about 1/4 cup of enchilada sauce along the bottom of a 9x13-inch casserole dish.
- Lay 2 tortilla shells over the sauce so they touch the ends of the dish and overlap each other in the middle.
- Spread half of the filling over the tortillas, then pour half of the remaining enchilada sauce over it, then sprinkle with cheese. Repeat the layers; place two more tortillas over the cheese, add the remaining filling, pour the remaining enchilada sauce over, and top with the remaining cheese.
- Cover with aluminum foil and bake for 30 minutes. Uncover and bake for another 8-10 minutes or until the cheese is melted and bubbly. Let sit for 5 minutes before serving. Garnish with sliced green onions and chopped cilantro. Serve with sour cream if desired.
Nutrition Facts : Calories 410.4, Carbohydrate 53.6 g, Cholesterol 28.9 mg, Fiber 9.5 g, Protein 16.5 g, SaturatedFat 6.4 g, ServingSize 1 Serving, Sodium 1486.0 mg, Sugar 8.9 g
VEGAN BUTTERNUT SQUASH CASSEROLE
This squash casserole will go well with any turkey or ham dinner. Feel like eating pecans rather than walnuts? Go right ahead, they are a great substitute!
Provided by Carolyn
Categories Side Dish Vegetables Squash
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease one 2 quart casserole dish and set aside.
- Combine the butternut squash, white sugar, brown sugar, margarine, pineapple, cinnamon, vanilla and nutmeg. Mix well and pour into casserole dish.
- Sprinkle with chopped nuts and bake for 40 to 45 minutes.
Nutrition Facts : Calories 316 calories, Carbohydrate 54 g, Fat 11.9 g, Fiber 4.3 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 95.8 mg, Sugar 40.2 g
MEXICAN BUTTERNUT SQUASH CASSEROLE
Mexican Butternut Squash Casserole is easy to make, and you can use leftovers if you want. It's full flavored, and great for a nice big dish so you get to eat it more than once.
Provided by Debi
Categories Main Course
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F.
- Place the diced butternut squash, onion, and poblano pepper in a 9 x 13" baking dish and toss with the olive oil. Sprinkle with cumin, salt, and pepper, and mix. Roast vegetables in the oven for about 40 to 45 minutes, until the squash is tender. Remove from oven then lower temperature to 350°F.
- Transfer the roasted vegetables to a large bowl, add 1 cup salsa, corn, green chiles, and chopped cilantro. Using the same baking dish, spread ½ cup salsa along the bottom of the baking pan, top with a layer of half of the tortillas. Top the tortillas with ½ of the roasted vegetable mixture. Top with remaining tortillas remaining ½ cup salsa, remaining veggies, and top with shredded cheese.
- Bake for 20 minutes at 350 degrees F.
- Allow to cool for five minutes before serving. Garnish with avocado or sour cream.
Nutrition Facts : Calories 263 kcal, Carbohydrate 48 g, Protein 9 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 954 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving
BLACK BEAN AND BUTTERNUT SQUASH ENCHILADA CASSEROLE
This is a great vegetarian recipe if you like butternut squash and Mexican food. It is a interesting blend of flavors that work well together, perfect for dinner parties and potlucks. It can be prepared ahead of time and frozen so that all you need to do is pop it in the oven.
Provided by LINLI
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash flesh several times with a fork and place face-down on a greased baking sheet.
- Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh from skin.
- Heat oil in a skillet over medium heat; cook and stir onion and garlic until onions are soft, 5 to 10 minutes. Mix cumin, coriander, and cayenne into onion mixture. Add squash, black beans, and 1/2 of the Cheddar cheese; cook and stir until heated through.
- Pour a thin layer of enchilada sauce into an 11x7-inch baking dish. Pour the remaining enchilada sauce into a large dish with sides. Dip both sides of each tortilla into enchilada sauce. Fill tortillas with sweet potato mixture and roll tortilla around the filling. Place rolled tortillas, seam-side down, in the baking dish. Repeat with remaining tortillas and sweet potato mixture; top with remaining Cheddar cheese. Cover dish with aluminum foil.
- Bake in the oven until heated through and cheese is melted, about 40 minutes.
Nutrition Facts : Calories 767.4 calories, Carbohydrate 89.4 g, Cholesterol 59.5 mg, Fat 32.9 g, Fiber 17.1 g, Protein 32 g, SaturatedFat 14.6 g, Sodium 1475.3 mg, Sugar 5.1 g
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