Monday, March 7, 2016

Butternut Squash Enchilada Casserole

 I've never been a big meat eater. I'm not a vegetarian, but I tend to choose meat-less meals more often than not. This Butternut Squash Enchilada Casserole is filled with delicious and flavorful layers, and isn't as intimidating to put together as the instructions look. I love how colorful this casserole turns out, and the fact that it makes so much food that there is plenty for a leftover lunch the next day.

butternut squash, cubed
3 tablespoons olive oil
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
2 teaspoons cumin
2 teaspoons chili powder
salt & pepper to taste
1 can corn, rinsed
1 can black beans, rinsed & drained
1 cup salsa
12 tortillas (flour or corn per your preference)
1 1/2 cup sour cream
1 cup enchilada sauce
2 cups mozzarella cheese, shredded

Roast Butternut Squash
Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and grease with 1 tablespoon of olive oil.
Peel the squash and slice it into 3/4 inch cubes. Toss the cubes in a large bowl with 2 tablespoons of olive oil and generously sprinkle with salt.
Place butternut squash on the baking sheet and roast for about 30 minutes, until soft. Flip the squash cubes halfway through baking. Allow them to cool slightly after removing from oven.

Heat 1 tablespoon of olive oil in a large skillet on medium-high heat. Add chopped onion, green pepper, red pepper, cumin and chili powder, and roast the veggies in the olive oil & spices on high heat until charred just a bit.
Mid-way through, add the corn and black beans. Add the butternut squash. Season with salt and pepper to taste.

Assemble the Casserole
I used a large casserole dish 12.5" x 10.75" x 2.5" - quantities below will need to be adjusted depending on the size of the dish you use. I repeated the layers twice, whereas the original recipe repeated the layers three times in a 11" x 8.5" x 3" dish.
Add 1 cup of salsa to the bottom of the casserole dish and spread to coat it evenly.
Top the salsa with tortillas, overlapping to completely cover (you can tear or cut the tortilla in half if necessary)
Spread half of the vegetable mixture over the tortillas.
Top with sour cream, dropping it in small dollops all over, then carefully spreading it over the veggies.
Drizzle the enchilada sauce over the sour cream.
Sprinkle with mozzarella cheese.
Repeat steps 7-11: layers of tortillas, vegetables, sour cream, enchilada sauce & cheese. Once you add the final layer of mozzarella cheese, cover the casserole dish with foil.
Bake at 375 degrees for 25 minutes covered, then remove the foil and bake for 10 minutes uncovered. Let it cool a bit, then cut right in the casserole dish and serve. Enjoy!


  1. This sounds and looks so yummy! I always love your recipe posts!

  2. Oh this looks and sounds delicious! I am definitely going to need to try this.

    Clothes & Quotes

  3. OMG! This look so yummy! Such a great recipe! Thanks for sharing, M!
    Happy Monday, my gorgeous friend!
    xoxo, Vanessa

    1. Thanks so much Vanessa! Hope you have a great week!

  4. ummm yUM!!!!! this loook super tasty!

  5. Oh this sounds wonderful! Pinned and on the list to make this week!


    Whitney & Blaire

    Peaches In A Pod

  6. Yum this looks so amazing and easy!

    <3 Shannon
    Upbeat Soles

  7. This sounds delicious! I could probably have two plates of this!


  8. This looks great! I am not a big meat eater either, so I love a good veggie option.

    Amy Ann
    Straight A Style

  9. I would have NEVER thought to make butternut squash enchiladas, but these sound AMAZE!!!

    xx Leah /

  10. Oh my goodness this sounds amazing! Anything with butternut squash is fantastic haha!


  11. I love butternut squash and this looks amazingggg! Hugs, Kait

  12. Ok YUM! I love butternut squash, never thought to use it like this. Thanks for the inspiration!

  13. This looks amazing!! I wonder if it would still be good without the cheese?

    XO Chelsea

    1. Oh I'm sure - there are so many delicious flavors you won't miss the cheese at all! Thanks Chelsea!

  14. What an amazing looking dish! I just have to try this!

    1. Thank you so much Tiffany!