butternut squash enchilada casserole

This is a rainbow of colors, flavors, and deliciousness…all layered up into one glorious casserole.

For me, it’s simply impossible to not get excited about a dish when it has so many colors, flavors and textures. I happened upon a large stash of butternut squash not too long ago, and rather than going my usual course of roasting {for a side dish} or pureeing {soup style}, I knew I had to try something different. In the past, I’ve had great success incorporating it into mac-&-cheese recipes, but it just didn’t feel right. With unseasonably warm weather, I was craving something hearty but not heavy, light but full of flavor.

I set about searching for the perfect casserole, and when I stumbled upon the recipe for what I’m sharing today, I knew I had found a winner. This casserole is the perfect one to start for your season of autumnal flavors – you’re still using fresh produce {corn, tomatoes, peppers, and onions} but starting to introduce the flavors of fall; creamy beans, luscious squash and bolder spices.

This dish is more or less a one-pot wonder; very little preparation is required, too! I like to roast the squash ahead of time {say, the night before I plan on making it} so that it is ready and waiting for me and not the other way around. Simply prep, assemble, bake and voila! – dinner is served.

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Butternut Squash Enchilada Casserole {recipe adapted from Making Thyme for Health}

An unusual but delicious option to use up an overabundance of butternut squash, this casserole is a dream for any lover of Mexican-style cuisine! Not to mention, it’s a great way to pack in a vegetable punch.

Ingredients:

1 medium sized butternut squash, peeled and diced

1 onion, sliced

1/2 a large red pepper, diced

1 clove garlic, minced

1 small can of diced green chilis

1 {15-ounce} can of black beans, drained and rinsed

2 cups of corn

2 cups salsa

6 large tortillas, quartered

1-1/2 cups shredded cheese {optional}

2 Tbsp. olive oil

1 tsp. cumin powder

1 tsp. chili powder

1 tsp. dried oregano

salt and pepper, to taste

To Prepare:

Preheat the oven to 400 degrees.

Place the diced butternut squash on a baking sheet and toss with olive oil. Sprinkle with salt, pepper, and cumin until evenly distributed. Roast for about 40 to 45 minutes, or until squash is tender. Remove from oven and lower temperature to 350 degrees.

In a large non-stick skillet, drizzle in olive oil. Add in onions and garlic and cook over medium heat until onions are translucent. Add in the corn and red pepper and cook for another 5 minutes, or until slightly tender. Season with salt, pepper, chili powder and oregano. Transfer to bowl and set aside, allowing to cool slightly.

Into the same bowl as your sauteed vegetables, add in the diced green chilis, drained black beans, and one cup of the salsa. Toss gently to combine.

Spray a glass baking dish, and begin to assemble the casserole. Spread 1/3 cup of the remaining salsa along the bottom, then cover with a layer of tortillas. Tops with 1/3 of the roasted vegetables and then 1/2 cup of cheese.

Layer two more tortillas on top of the vegetables, then top with 1/3 cup of salsa, then another 1/3 of the roasted vegetables, then 1/2 cup of the shredded cheese.

Lastly, layer two more tortillas, the last 1/3 cup of salsa and the last 1/3 of the vegetables on top. Sprinkle with remaining cheese and place in the oven for 20-25 minutes.

Allow to cool for 5 minutes, then cut into squares and serve. Top with sliced avocado, plain Greek yogurt, or sour cream. Enjoy!

**don’t feel limited to the ingredients listed out here – use what you have on hand! It doesn’t get much easier than that. I also think that, should it fancy you, a bit of seasoned taco meat {be it chicken, beef, bison, etc.} would make a wonderful addition**

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