Mexican Butternut Squash Casserole

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.

We appreciate your support

This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.

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. The comments can be easily found using the orange circle on the lower left, then Join the discussion!

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.

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.

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

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.

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 one uses canned tomatoes, great for the winter months when tomatoes aren’t in season.  And, this one is my favorite when tomatoes are nice and ripe and juicy during the summer.

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.

Let’s keep in touch

If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools

If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tired it” photo (I would love to see)
via the pin.

Mexican Butternut Squash Casserole Recipe

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.

5 from 2 votes

Print Recipe Pin Recipe Rate this Recipe

Cook ModePrevent your screen from going to sleep.

Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Course Main Course

Cuisine American, Mexican

Servings 6 servings

Calories 263 kcal

Ingredients

  

1x2x3x

• 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!

Subscribe

Join my mailing list to receive the latest recipes FREE to your inbox!

SUBSCRIBE!

You have Successfully Subscribed!