Butternut Squash Enchilada Casserole (Prep Ahead)
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins

 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.

Course: Main Course
Servings: 9
Calories: 252 kcal
  • 6 cups butternut squash cut into 1 inch cubes
  • 1 tablespoon olive oil
  • salt and pepper
  • 19 oz/ 540mL can of black beans drained and rinsed
  • 11.5 oz/ 341mL can of corn kernels drained and rinsed
  • 2 cans of enchilada sauce 20 oz/600mL
  • 2 large flour tortillas cut in quarters
  • 2 cups shredded cheese mozzarella or monterey jack
  1. Heat oven to 425°F.
  2. Toss butternut squash with olive oil and season with salt and pepper.
  3. Roast for 25 minutes, turning squash over half way through.
  4. When tender and cooked through, turn oven temperature down to 350°F.
  5. Combine the squash, black beans, corn, and enchilada sauce.
  6. In the bottom of a 9 x 9 inch pan, arrange 1 tortilla so all corners of the dish are covered.
  7. Spread out half of the enchilada sauce mixture.
  8. Sprinkle with half the cheese.
  9. Repeat layers.
  10. To bake immediatelyPlace in the oven, baking for 20-30 minutes, until heated through and cheese is bubbling.
  11. To serveTop with green onions, avocado and/or greek yogurt.
Nutrition Facts
Butternut Squash Enchilada Casserole (Prep Ahead)
Amount Per Serving (1 /9 of the batch)
Calories 252 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 18mg 6%
Sodium 485mg 20%
Total Carbohydrates 36g 12%
Dietary Fiber 5g 20%
Sugars 11g
Protein 12g 24%
* Percent Daily Values are based on a 2000 calorie diet.