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.
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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.
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.
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Mexican Butternut Squash Casserole Recipe
Mexican Butternut Squash Casserole
- 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
- 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.