Butternut Squash Enchilada Casserole (Prep Ahead)

white bowl of butternut squash enchilada casserole and avocado chunks

4.54 from 13 votes

Butternut Squash Enchilada Casserole (Prep Ahead)

This butternut squash enchilada casserole bakes up with the bold spices of enchilada sauce, cheese, black beans, butternut squash and tortillas. Simple to assemble, and can be frozen for later!

Prep Time20

Cook Time55

Total Time1 15

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 474kcal

Author: Denise Bustard

Ingredients

6 cups butternut squash peeled, seeds removed and cut into 1 inch cubes; see note 1
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/600 mL; see note 2
2 tortillas large; cut in quarters
2 cups cheese shredded; mozzarella or monterey jack

Instructions

Roast butternut squash- Heat oven to 425°F. Toss butternut squash with olive oil and season with salt and pepper, then arrange on a large baking sheet. Roast for 25 minutes, stirring and flipping squash half way through. Squash is ready when a fork inserts easily.
Assemble the filling- Turn oven temperature down to 350°F. Allow squash to cool for at least 20 minutes before assembling the filling. When cooled, combine the squash, black beans, corn, and enchilada sauce in a large bowl.
Layering the casserole-
a) In the bottom of a 9 x 9 inch pan, arrange 1 tortilla so all corners of the dish are covered.
b) Spread out half of the enchilada sauce mixture.
c) Sprinkle with half the cheese.
d) Repeat layers, finishing with the rest of the cheese.
Bake- Place in the oven (uncovered), baking for 20-30 minutes, until heated through and cheese is bubbling.
Enjoy- Top with green onions, avocado and/or greek yogurt.

Video

Notes

1- this is roughly ½ of one large butternut squash

2- I recommend mild enchilada sauce; La Victoria and Fronterra brands have been tested. Look for a boldly flavored sauce for the best flavor; you can also use this enchilada sauce recipe (omit salt).

Storage

This casserole is best enjoyed within 48 hours of baking, as the tortillas can start to get soggy after that.

fridge– cool the casserole completely, then cover and store the entire baking dish, or portion out single servings into your favorite meal prep containers. Store in the fridge for up to 4 days safely (but best enjoyed within 2 days)
reheat- bake the entire casserole (uncovered) at 350°F for 20 minutes, or until warmed through. Heat individual portions in the microwave until steaming hot.
freezer– I do not recommend freezing after baking through; I do recommend freezing before baking (see below- “baking from frozen”).

Baking from frozen

This casserole may be assembled ahead and frozen in a metal (not glass) baking pan.

To bake from frozen:

Remove any plastic and spray foil with spray oil.
Place the frozen casserole directly into the oven and bake (covered) at 350°F for 1 hour.
Remove foil and bake for another 20 minutes or until warmed through completely and cheese is melted and bubbly.

Nutrition