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
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
BUTTERNUT SQUASH CASSEROLE
I got this from a magazine. I made it, loved it, and ate the whole pan by myself! (In 4 days. HA!) (My husband doesn't like squash.) I will definitely be making this for Thanksgiving for myself!
Provided by Chef Kiddle
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook squash in water in covered pot. First, bring to boil, then reduce heat and simmer for about 15 minutes or until squash is tender. Drain.
- Beat squash in bowl until smooth. Add the remaining ingredients and beat well. Transfer mixture to a 1 1/2 quart baking dish that has been sprayed first with nonstick cooking spray.
- Cover and bake at 350 degrees for half an hour.
CHILEAN BUTTERNUT SQUASH CASSEROLE
This delicious casserole has become a tradition at my family's Thanksgiving. And everyone agrees we should make it more often, it's so good, and not hard to make. I've changed this recipe only slightly from the Chilean Squash in the Moosewood Cookbook. You can substitute mashed pumpkin or yams (unsweetened, of course!), but the butternut is best and worth the effort. A tip for easier clean up: I just mash the squash right in the casserole and mix everything there. I wipe off the upper sides wih a clean, damp dish towel and pop it in the oven. I've been tempted to add a cup or two of cooked rice or other grain to make it even more hardy, but I haven't tried that yet... Note: cook time does not include time for baking the squash; that can be done ahead and refrigerated.
Provided by Meredith K.
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut squash in half lengthwise and scoop out seeds.
- Bake cut sides down at 425° 45- 50 min.
- or until very soft at thick end.
- Let squash cool and scrape out of the shell; mash as smoothly as you can.
- Meanwhile, sauté onion, garlic and spices in olive oil until onion is translucent.
- Add peppers and salt, stir, cover and leave on low heat 5 min.
- Preheat oven to 350°.
- Stir beaten eggs into mashed squash.
- Add corn, sautéd vegies and grated cheddar; stir to mix well.
- Bake 20 min.
- covered; uncover and bake 20- 30 min.
- more.
VEGAN BUTTERNUT SQUASH CASSEROLE
Make and share this Vegan Butternut Squash Casserole recipe from Food.com.
Provided by chef32498205
Categories Macaroni And Cheese
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Lightly oil 9" x 13" baking dish.
- Heat oil in medium pot/large skillet over medium heat. Add onions and cook until softened, 5-7 minutes.
- Add squash, coconut milk, salt & pepper and bring to a boil. Cover and reduce heat to medium low for 20 minutes. In separate pot, cook macaroni al dente (~5 minutes).
- Add in sage to butternut squash mixture and cook 1 more minute. Mash some, but not all, of the squash pieces.
- Combine squash mixture, macaroni, and walnuts.
- Transfer to greased baking dish and top with bread crumbs.
- Bake until golden brown, about 30 minutes.
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