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Hey, friends!
Feeling like trying something new? I’ve got a delicious twist for you today!
I’m excited to share my butternut squash enchilada casserole.
It’s packed with flavor, healthy, and oh-so-comforting.
Whether you’re a veggie lover or just looking for a fun meal, this dish won’t disappoint!
Let’s dive into this tasty recipe!
Possible Ingredient Alternatives
Butternut squash can be replaced with sweet potatoes or pumpkin for a similar texture and nutritional profile. These alternatives offer comparable sweetness and fiber content. Adjust cooking time slightly, as sweet potatoes may cook faster than butternut squash. For a lower-carb option, consider using cauliflower florets, though this will alter the flavor profile somewhat.
Cream cheese can be substituted with Greek yogurt or cashew cream for a lighter or dairy-free version. Greek yogurt provides a tangy flavor and extra protein, while cashew cream offers a rich, creamy texture suitable for vegans. Use equal amounts of either substitute.
Corn tortillas can be swapped with flour tortillas for those without gluten sensitivities. For a low-carb alternative, use thinly sliced zucchini or eggplant layers. If using vegetables instead of tortillas, reduce the baking time and monitor closely to prevent overcooking. These substitutions will change the texture of the dish but maintain its overall essence.
| Preparation Time | 20-30 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 50-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2500
- Protein: 70-85 g
- Fat: 110-125 g
- Carbohydrates: 250-275 g
Ingredients
- 1 tablespoon olive oil
- 1 medium-sized onion, chopped
- 2 bell peppers, any color you like
- 3 garlic cloves, minced
- 1/2 a butternut squash, diced and peeled
- 1 small can (4 oz) of diced jalapeños, drained
- 2 cans (15 oz each) of beans – 1 can black beans and 1 can pinto beans
- 1 regular-sized can (8 oz) of corn, drained
- 3 cups of gluten-free enchilada sauce
- 4 tablespoons of cream cheese
- 2 cups shredded cheese
- 18 corn tortillas, 6 inches each, cut into halves
- Chopped red onion
- Fresh cilantro
- Sliced chili peppers
- Guacamole
- Sour cream
Step 1: Prep and Cook Veggies
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat.
Add chopped onion, bell peppers, and garlic to the skillet.
Cook for 5-7 minutes until they begin to soften.
Stir in the butternut squash and cook for an additional 8-10 minutes, until the squash also starts to soften.
If the mixture looks dry, add a tablespoon of water as needed.
Be sure to stir often to prevent burning.
Step 2: Mix in Additional Ingredients
Lower the heat to medium-low and add jalapeños, beans, and corn to the skillet.
Stir until all ingredients are well combined.
Add 2 cups of the enchilada sauce (reserving 1 cup for later) and the cream cheese to the skillet.
Mix until the sauce and cream cheese are fully combined, coating the beans and veggies thoroughly.
Remove the skillet from the heat.
Step 3: Begin Assembling the Casserole
Lightly grease a 13×9-inch casserole dish.
Spread 1/2 cup of the reserved enchilada sauce across the bottom of the dish.
Arrange 12 tortilla halves (or 6 whole tortillas) over the bottom, ensuring they completely cover the dish.
Spoon half of the butternut squash filling over the tortillas in an even layer, then sprinkle with 1/2 cup of grated cheese.
Step 4: Layer and Top the Casserole
Repeat the layering by arranging another 12 tortilla halves over the filling.
Spread the remaining filling over the tortillas and top with another 1/2 cup of grated cheese.
Place the remaining tortilla halves over the cheese-covered filling.
Pour the remaining 1/2 cup of enchilada sauce over the tortillas, spreading it evenly with the back of a spoon.
Top everything with the remaining 1 cup of grated cheese.
Step 5: Bake the Casserole
Cover the casserole dish with foil and bake it in the preheated oven for 20 minutes.
After 20 minutes, remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Step 6: Serve and Enjoy
Once baked to perfection, remove the casserole from the oven.
Allow it to cool slightly before serving warm.
Top with your favorite garnishes, such as sour cream, avocado slices, or chopped cilantro.
Enjoy your delicious butternut squash enchilada casserole!
