Mexican Butternut Squash Casserole
Ok, it wasn’t my intention to blog about this Mexican Butternut Squash Casserole recipe, but it was so good that I decided I needed to add it. If I had known, I would’ve made it in a pretty casserole dish. But instead, you get to see one of my old 13×9 pans. It works, it’s just not as pretty!
This casserole was really tasty, filled with veggies, and pretty easy to make. Just took a bit of time to roast the butternut squash.
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.
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.
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.
Mexican Butternut Squash Casserole Recipe
Mexican Butternut Squash Casserole
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
- 1 4 ounce can 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.
Recipe Notes
Adapted from Making Thyme for Health
Culinary Ginger says
December 26, 2014 at 11:18 amWow, this sounds and looks so good. I love a good veggie casserole, I’ll be making this soon.
Kim @ 2justByou says
December 29, 2014 at 11:14 amI don’t make nearly enough casseroles. This looks like a must-try! Thanks for the recipe.
britney says
December 29, 2014 at 2:47 pmSounds like something we need here after all the junk food.
Becky says
December 29, 2014 at 6:36 pmLove the veggie-palooza in this casserole…that’s my kind of casserole. Just what we need after the holidays!
dishofdailylife says
December 29, 2014 at 7:28 pmI 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!
Melanie says
December 29, 2014 at 7:55 pmThis looks like a casserole that I can hide veggies in…for my husband! 🙂
Meagan says
December 29, 2014 at 10:30 pmThis 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!
Barb says
December 30, 2014 at 7:05 amThis looks so good! Pinning it!!
Rachael says
December 30, 2014 at 11:22 amThis looks like a healthy, yet comforting dish. I love how many great ingredients you have added.
Stephanie Pass says
December 30, 2014 at 12:52 pmLooks delicious! I’ve made a mexican casserole many times, but I would have never thought about putting more veggies like butternut squash.
Evelyn @ My Turn for us says
December 30, 2014 at 1:09 pmThat 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
Debra says
December 30, 2014 at 4:14 pmThis sounds amazing! I love Butternut Squash!
Shauna Smart says
December 30, 2014 at 5:38 pmThis looks like an flavorful and healthy dinner! Something I am ALWAYS on the lookout for!
HD says
January 5, 2015 at 8:30 amLooks so healthy! Perfect recipe to start the year.
Nancy Fox says
February 7, 2015 at 8:54 amDebi, this casserole sounds dreamy good!