Roasted Butternut Squash Enchilada Casserole
Roasted Butternut Squash Enchilada Casserole might be just the Mexican recipe you are searching for. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 265 calories, 11g of protein, and 11g of fat per serving. This recipe serves 9 and costs $1.07 per serving. It works well as a side dish. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. This recipe from Making Thyme for Health requires salsa, Salt & Pepper, yellow onion, and cilantro. Plenty of people made this recipe, and 298 would say it hit the spot. Autumn will be even more special with this recipe. Overall, this recipe earns an excellent spoonacular score of 93%. Similar recipes include Butternut Squash and Black Bean Enchilada Casserole, Chipotle Butternut Squash and Swiss Chard Enchilada Casserole, and Roasted Butternut Squash Risotto Casserole.
Servings: 9
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
1 cup fresh baby spinach leaves (optional)
1 medium sized butternut squash, peeled and diced
1 (15 ounce) can black beans, drained and rinsed
1/2 cup cilantro, chopped
1 teaspoon cumin powder
2 jalapenos, cored and sliced
1 1/2 cups shredded cheddar or monterey jack cheese*
2 tablespoons olive oil
1 poblano pepper, cored and sliced
2 cups salsa
salt & pepper
6 large tortillas; quartered
1 yellow onion, sliced
Equipment:
oven
baking pan
bowl
Cooking instruction summary:
Preheat the oven to 400°F.Place the diced butternut squash, sliced onion, jalapeno and poblano pepper in a 9 x 13” baking dish and toss with the olive oil. Sprinkle with cumin and salt & pepper (to taste) then mix until evenly distributed. 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 vegetables to a large bowl along with 1 cup salsa, drained and rinsed black beans and chopped cilantro. Using the same baking dish that you roasted the veggies in, prepare the casserole by spreading 1/3 cup of the salsa along the bottom, then cover with a layer of two tortillas. Top the tortillas with 1/3 of the roasted vegetable mixture then 1/2 cup cheese.Layer two more tortillas on top of the vegetables followed by the 1 cup of baby spinach leaves. Top with 1/3 cup of the salsa and another 1/3 of the roasted vegetables then 1/2 cup shredded cheese.Lastly, layer two more tortillas, the last 1/3 cup salsa and the last 1/3 vegetables on top. Sprinkle with remaining cheese and place in the oven for 20 minutes.Allow to cool for five minutes then cut into squares and serve. Garnish with avocado or plain Greek yogurt.
Step by step:
1. Preheat the oven to 400°F.
2. Place the diced butternut squash, sliced onion, jalapeno and poblano pepper in a 9 x 13” baking dish and toss with the olive oil. Sprinkle with cumin and salt & pepper (to taste) then mix until evenly distributed. Roast vegetables in the oven for about 40 to 45 minutes, until the squash is tender.
3. Remove from oven then lower temperature to 350°F.
4. Transfer vegetables to a large bowl along with 1 cup salsa, drained and rinsed black beans and chopped cilantro. Using the same baking dish that you roasted the veggies in, prepare the casserole by spreading 1/3 cup of the salsa along the bottom, then cover with a layer of two tortillas. Top the tortillas with 1/3 of the roasted vegetable mixture then 1/2 cup cheese.Layer two more tortillas on top of the vegetables followed by the 1 cup of baby spinach leaves. Top with 1/3 cup of the salsa and another 1/3 of the roasted vegetables then 1/2 cup shredded cheese.Lastly, layer two more tortillas, the last 1/3 cup salsa and the last 1/3 vegetables on top. Sprinkle with remaining cheese and place in the oven for 20 minutes.Allow to cool for five minutes then cut into squares and serve.
5. Garnish with avocado or plain Greek yogurt.
Nutrition Information:
covered percent of daily need
