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Home » Mexican Butternut Squash Casserole

Mexican Butternut Squash Casserole

December 26, 2014 by Debi 16 Comments

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Mexican Butternut Squash Casserole is easy to make, and so delicious. It’s full flavored, and great for a nice big dish so you get some great leftovers.

Mexican Butternut Squash Casserole in a white pan with title at bottom

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

square crop of Mexican casserole in a pan with logo.
I recently made this dish again and took these new pictures! So much better!

You’ll love this recipe

Ok, it wasn’t my intention to blog about this Mexican Casserole recipe, but it was so good that I decided I needed to add it.

This casserole was really tasty, filled with veggies, and pretty easy to make. Just took a bit of time to roast the butternut squash.

serving up a portion of butternut squash casserole onto a smaller plate with the casserole dish in the background

Great use of leftovers

You can also use leftover roasted veggies if you have them.

I threw in a few that I had from my Thanksgiving dinner. It’s a great way to use extra veggies that you might have.

And, here’s my recipe for Roasted Veggies.

Now if you wanted to use all leftover veggies, I think you’d want about 3-4 cups of veggies.

Any kind really would work: sweet potatoes, green beans, chiles, corn, potatoes, zucchini.

Heck, you could make a more summery version by using summer squash like zucchini and yellow crookneck and leaving it raw before baking it.

Mexican Butternut Squash Casserole | Life Currents
One of my original pictures of this casserole. Glad I updated them!

Switch it up

I think that it would be great with a can of black beans (drained and rinsed) added to it as well.

Don’t like spicy? The poblano pepper is mildly spicy, but if you prefer no spicy at all, simply use a green or red bell pepper in its place. And, be sure to use a mild salsa.

It would be delicious with some chipotle salsa or enchilada salsa added to it as well. Top it with a drizzle of my Easy Enchilada Sauce for some pizzazz!

How to make this casserole

two process shots: left: raw veggies ready to be baked. Right: roasted veggies mixed with corn, cilantro, and salsa

Chop up the butternut squash, poblano pepper, and onion, and place them in a 13×9-inch pan. Once they are tender and all roasted up, mix the roasted veggies with the salsa, cilantro, and corn.

process shots for casserole. Layering the veggies, tortillas, and salsa

Layer the salsa, tortillas, veggies, all ending with the cheese topping.

Bake the casserole up until it’s all hot and the cheese is melty! Enjoy!

Use your favorite salsa

Use your favorite jarred salsa, or use a homemade one.

I have a couple great salsa recipes that you’ll love. This salsa uses canned tomatoes, great for the winter months when tomatoes aren’t in season. 

And, this Roasted Tomato Salsa is my favorite when tomatoes are nice and ripe and juicy during the summer.

Mexican casserole in a pan with a serving beging taken out

Make it your own

I used corn tortillas to make the dish gluten-free and vegetarian.

You could also use vegan cheese or leave the cheese off to make it vegan.

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Mexican Butternut Squash Casserole Recipe

square crop of Mexican casserole in a pan with logo

Mexican Butternut Squash Casserole

Debi
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.
4.80 from 5 votes
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Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Main Course
Cuisine American, Mexican
Servings 6 servings
Calories 263 kcal

Ingredients
  

  • 1 medium butternut squash peeled and diced
  • 1 yellow onion chopped
  • 1 poblano pepper cored and chopped
  • 1 tablespoon olive oil or light flavored oil of your choice
  • 1 teaspoon cumin powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 cups salsa divided use
  • 1 1/2 cups frozen corn defrosted
  • 4 ounces canned diced green chiles, undrained
  • ½ cup cilantro chopped
  • 7 corn tortillas quartered
  • ½ cup shredded Pepper jack cheese

Instructions
 

  • 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

Calories: 263kcalCarbohydrates: 48gProtein: 9gFat: 7gSaturated Fat: 2gCholesterol: 8mgSodium: 954mgPotassium: 977mgFiber: 8gSugar: 8gVitamin A: 13974IUVitamin C: 55mgCalcium: 201mgIron: 3mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword butternut squash, casserole
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
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Filed Under: Lunch, Main Dish, Mexican Food Tagged With: butternut squash, Cooking, dinner, Food, gluten-free, healthy, Mexican, recipe, salsa, vegetarian

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Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

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Reader Interactions

Comments

  1. Culinary Ginger

    December 26, 2014 at 11:18 am

    Wow, this sounds and looks so good. I love a good veggie casserole, I’ll be making this soon.

  2. Kim @ 2justByou

    December 29, 2014 at 11:14 am

    I don’t make nearly enough casseroles. This looks like a must-try! Thanks for the recipe.

  3. britney

    December 29, 2014 at 2:47 pm

    Sounds like something we need here after all the junk food.

  4. Becky

    December 29, 2014 at 6:36 pm

    Love the veggie-palooza in this casserole…that’s my kind of casserole. Just what we need after the holidays!

  5. dishofdailylife

    December 29, 2014 at 7:28 pm

    I like to have at least a couple veggie recipes a week…thankfully my kids are big veggie fans too! This looks wonderful! We’ll definitely try it!

  6. Melanie

    December 29, 2014 at 7:55 pm

    This looks like a casserole that I can hide veggies in…for my husband! 🙂

  7. Meagan

    December 29, 2014 at 10:30 pm

    This looks so tasty! I love that it has so many good things for you and I’ve really wanted to incorporate more squash in my meals. I’ll be trying this one out for sure!

  8. Barb

    December 30, 2014 at 7:05 am

    This looks so good! Pinning it!!

  9. Rachael

    December 30, 2014 at 11:22 am

    This looks like a healthy, yet comforting dish. I love how many great ingredients you have added.

  10. Stephanie Pass

    December 30, 2014 at 12:52 pm

    Looks delicious! I’ve made a mexican casserole many times, but I would have never thought about putting more veggies like butternut squash.

  11. Evelyn @ My Turn for us

    December 30, 2014 at 1:09 pm

    That looks so good even if its in your old 13 X 9 dish!! LOL!! Love butternut squash and what a great way to eat those veggies!! YUM!!

    Hugs

  12. Debra

    December 30, 2014 at 4:14 pm

    This sounds amazing! I love Butternut Squash!

  13. Shauna Smart

    December 30, 2014 at 5:38 pm

    This looks like an flavorful and healthy dinner! Something I am ALWAYS on the lookout for!

  14. HD

    January 5, 2015 at 8:30 am

    Looks so healthy! Perfect recipe to start the year.

  15. Nancy Fox

    February 7, 2015 at 8:54 am

    Debi, this casserole sounds dreamy good!

  16. Tara Best

    May 31, 2022 at 5:27 am

    5 stars
    I put all the salsa except 1/3 cup in bottom together with all vegetables. Then layered with way recipe said. Put green pepper corns chopped in vegetables. Topped with mozzarella cheese. Husband loved.

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Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read More >>>

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