Unlocking the Deliciousness of Butternut Squash Enchilada Casserole

Try this fusion of comfort food and Mexican flavors with this Butternut Squash Enchilada Casserole. Perfect for weeknight dinners or special occasions, Whether you are vegetarian or gluten free this casserole promises a delightful blend of textures and tastes. Garnish with sour cream and fresh parsley or cilantro, and enjoy a meal that's both nutritious and delicious.
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Butternut Squash Enchilada Casserole
Ingredients:
8 corn tortillas
⅓ to ½ cup olive oil
12 oz. mozzarella cheese part skim, grated
1 can (14oz.) organic black beans, drained and rinsed
1 can (14oz.) organic corn, non gmo, drained
½ of a small yellow onion, finely diced
1 handful of chopped fresh parsley or cilantro
2 - 2 ½ lb. butternut squash, peeled and cut into chunks. OR 2lb. of cut up butternut squash
Enchilada Sauce Recipe
Ingredients:
4 cups chicken broth
8 tsp. Chile powder
2 tsp. Ground cumin
4 tsp. Garlic powder
1 tsp. Salt
1/16 tsp. Ground cinnamon
¾ tsp. Sugar
2 squares of Guittard semi sweet baking chocolate
8Tbsp. Cold water
6 Tbsp. Bob’s Red Mill Gluten free 1 to 1 baking flour
Directions:
Preheat the oven to 375 degrees F.
Place cut up butternut squash on a parchment paper lined baking sheet. Drizzle with olive oil and then a sprinkle of salt. Bake in the oven for 40 to 45 minutes. Remove and keep warm.
How to make the enchilada sauce:
Pour the chicken broth into a stock pot and turn the heat to medium. Add all the spices including the salt, sugar, and chocolate to the chicken broth and whisk until dissolved. Bring the sauce to a boil and reduce to a simmer and simmer for 5 minutes.
While you are waiting, combine the cold water and the flour 1 Tbsp. at a time, whisking after each addition of flour. Then after 5 minutes of simmering, increase the temperature to high and slowly add the flour mixture a little at a time while you are whisking the sauce. Continue adding flour mixture and whisking until all the flour is in the pot. Lower the temperature so it simmers and let it cook 2 to 3 minutes longer and then turn off the heat.
Pour the olive oil into a small frying pan over medium heat. Once the temperature reaches 350 degrees F. add one corn tortilla at a time to the pan and let it cook for 10 seconds
Flip it over with tongs and let it cook another 8 to 10 seconds and then place it on a paper towel covered plate. Cook 4 whole tortillas this way and then cut 4 tortillas in half and cook them in the same way.
To assemble the casserole, ladle enough enchilada sauce onto the bottom of a 9 x 13 baking dish to cover. The lay 2 whole tortillas and 2 of the tortillas that were cut in half in a single layer on top of the sauce. Divide the butternut squash in half and place one half of it on top of the tortillas along with ½ of the black beans and the corn. Put a sprinkle of onion and then finish the layer with cheese.
Ladle more sauce lightly over the top of the cheese and then follow with the rest of the tortillas, butternut squash, black beans, corn, onion, a little more sauce and finish with the rest of the cheese.
Place the casserole in the preheated 375 degree F. oven for somewhere between 15 and 20 minutes but more importantly until it is hot and the cheese is completely melted. It’s gotta be hot to be good!
Garnish the casserole with a good drizzle of sour cream and chopped parsley. Enjoy!
Thanks for watching and sharing!
Rockin Robin
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