Butternut Squash Enchilada Casserole (Prep Ahead)
Bake this butternut squash enchilada casserole on the weekend and enjoy the leftovers for your lunch or dinner! Packed with veggies and easy to throw together.
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
- 6 cups butternut squash (peeled, seeds removed and cut into 1 inch cubes; this is roughly 1/2 of one large butternut squash)
- 1 tablespoon olive oil
- salt and pepper
- 19 oz can of black beans (540 mL ; drained and rinsed)
- 11.5 oz can of corn kernels (341 mL; drained and rinsed)
- 20 oz enchilada sauce (2 cans; mild recommended; 600 mL)
- 2 tortillas (large; cut in quarters)
- 2 cups shredded cheese (mozzarella or monterey jack)
Heat oven to 425°F.
Toss butternut squash with olive oil and season with salt and pepper.
Roast for 25 minutes, turning squash over half way through.
When tender and cooked through, turn oven temperature down to 350°F.
Combine the squash, black beans, corn, and enchilada sauce.
In the bottom of a 9 x 9 inch pan, arrange 1 tortilla so all corners of the dish are covered.
Spread out half of the enchilada sauce mixture.
Sprinkle with half the cheese.
To bake immediately Place in the oven, baking for 20-30 minutes, until heated through and cheese is bubbling.
To serve Top with green onions, avocado and/or greek yogurt.
This casserole may be assembled ahead and frozen in a metal (not glass) baking pan.
To bake: place the frozen casserole directly into the oven and bake (covered) at 350°F for 1 hour. Uncover and bake for another 20 minutes or until warmed through completely.
Serving: 1/6 of the batch | Calories: 474kcal | Carbohydrates: 70g | Protein: 23g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 1207mg | Potassium: 958mg | Fiber: 15g | Sugar: 13g | Vitamin A: 15941IU | Vitamin C: 34mg | Calcium: 330mg | Iron: 5mg