(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
If you're craving a comforting, hearty dish with a twist, this Butternut Squash Enchilada Casserole is your answer. Packed with black beans, corn, and layers of corn tortillas, it's a delightful blend of flavors and textures. The enchilada sauce and cheese tie everything together, making each bite a burst of savory goodness. Perfect for a cozy dinner or a potluck, this casserole is sure to impress. Let's dive in!
The name of the recipe: Butternut Squash Enchilada Casserole Recipe
Ingredients:
- 1 large peeled and cubed butternut squash
- 1 can drained and rinsed black beans
- 1 cup fresh or frozen corn kernels
- 1 cup enchilada sauce
- 8 pieces cut into strips corn tortillas
- 1 cup cheddar or mexican blend shredded cheese
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the butternut squash, black beans, corn, cumin, chili powder, salt, and pepper.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Layer half of the tortilla strips over the sauce.
- Spread half of the squash mixture over the tortillas, then top with half of the remaining enchilada sauce and half of the cheese.
- Repeat the layers with the remaining ingredients.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the casserole cool for a few minutes before serving.
What You Will Need
Read more: Butternut Squash Casserole Recipe
What you will need to make butternut squash enchilada casserole
Butternut squash: Adds a sweet, nutty flavor and creamy texture, making the casserole hearty and comforting.
Black beans: Provides protein and a rich, earthy taste, balancing the sweetness of the squash.
Corn kernels: Adds a pop of sweetness and a bit of crunch, enhancing the overall texture.
Enchilada sauce: Brings a tangy, spicy element, tying all the flavors together.
Corn tortillas: Acts as the base, soaking up the sauce and adding a traditional Mexican touch.
Shredded cheese: Melts into a gooey, golden topping, adding richness and depth to the dish.
Cumin: Infuses a warm, earthy flavor, complementing the other spices.
Chili powder: Adds a mild heat and smoky undertone, enhancing the overall flavor profile.
Necessary Tools and Instruments
What tools/instruments will be needed to make Butternut Squash Enchilada Casserole Recipe
- Baking dish: Holds all ingredients together, ensuring even cooking and a cohesive casserole.
- Mixing bowl: Combines squash, beans, corn, and spices thoroughly before layering.
- Foil: Covers the dish during baking to prevent over-browning and retain moisture.
- Knife: Essential for peeling and cubing the butternut squash.
- Cutting board: Provides a stable surface for chopping vegetables and slicing tortillas.
Butternut Squash Enchilada Casserole Recipe
Read more: Butternut Squash and Apple Casserole Recipe
Equipment
- Baking Dish
- Mixing bowl
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 large butternut squash peeled and cubed
- 1 can black beans drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1 cup enchilada sauce
- 8 pieces corn tortillas cut into strips
- 1 cup shredded cheese cheddar or Mexican blend
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the butternut squash, black beans, corn, cumin, chili powder, salt, and pepper.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Layer half of the tortilla strips over the sauce.
- Spread half of the squash mixture over the tortillas, then top with half of the remaining enchilada sauce and half of the cheese.
- Repeat the layers with the remaining ingredients.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the casserole cool for a few minutes before serving.
Notes:
Read more: Butternut Squash Pasta Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Freeze for up to 3 months.
- To bake, thaw overnight in the fridge.
- Remove wrapping, let it sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 10-15 minutes if needed.
Roasting the butternut squash before adding it to the casserole brings out its natural sweetness and adds a deeper flavor to the dish.
0 thoughts on “Butternut Squash Enchilada Casserole Recipe”