Butternut Squash Enchilada Casserole
Butternut Squash Enchilada Casserole- roasted butternut squash layered with tortillas, peppers, black beans and enchilada sauce. Makes for an irresistible casserole that’s sure to please a crowd!
How are you guys holding up so far this week? I know this time of year can be challenging, with the dark mornings and shorter days. I feel ya.
I had to get the flu shot for work last Friday and it’s had me all of out of sorts ever since. My head is achy, my thoughts are foggy and I feel drained of energy. I think my immune system is still trying to figure out what the heck happened. In the meantime I’m doing my best to feed it lots of healthy seasonal veggies like kale and butternut squash.
Sorry if that misled you, this recipe doesn’t include kale. Although it could, if you wanted it to. I just had it in a smoothie today which is why I said that. But it does include butternut squash!
Thank you, Captain Obvious.
This is actually a recipe that I posted back in the day and have continued to make because I love it so much. The pictures from the original aren’t quite up to snuff so I wanted to update it with new ones that will hopefully do it the justice it deserves.
In case you’re new to cooking with the delicious butternut squash, I also included a tutorial on how to prepare it for roasting. You start by peeling the skin all the way around and then you slice a little off the top and a little off the bottom.
After that you cut it lengthwise down the middle and use a spoon to scoop out the seeds and flesh until it’s so fresh and so clean, clean.
Then you slice it lengthwise again but this time in small 1-inch sections. Once that’s done, turn the knife perpendicular to those cuts and then slice it into 1-inch sections so that you have cute little butternut pieces.
After that beast has been tackled, you toss it in a baking dish with the pepper and onion, lightly coat them with high heat oil and roast in the oven for about 45 minutes.
Side note: if that whole cutting squash thing seems like too much, you can always buy it already cut. No one is judging you.
Okay so after we have our veggies roasted, we set them aside in a bowl and use the same baking dish to prepare the casserole. Start by layering a light layer of enchilada sauce (or salsa) and top that with the tortillas.
Next add the roasted veggies with a layer of cheese, then repeat that same step again and that’s it. It’s ready to bake!
This casserole is just as comforting as it looks. And it can easily be made vegan or gluten-free by omitting the cheese (or substituting dairy-free shredded cheese) and using corn tortillas.
We like to top it with diced avocado and a little fresh cilantro then serve it with a small side of chips and salsa. I emphasize the word small because if you’re like me then you cannot be trusted with a full bag of tortilla chips and salsa. It’s just too dangerous.
Butternut Squash Enchilada Casserole
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Ingredients:
- 1 medium sized butternut squash, peeled and diced (approx. 2 and 1/2 lbs)
- 1 yellow onion, sliced
- 1 poblano or green bell pepper, cored and sliced
- 2 jalapenos, cored and sliced
- 2 tablespoons high heat oil (such as sunflower oil)
- 2 teaspoons cumin powder
- salt & pepper
- 1 (15 ounce) can black beans, drained and rinsed
- 1/2 cup cilantro, chopped
- 1 cup fresh baby spinach leaves (optional)
- 2 cups salsa or enchilada sauce
- 8 small or 6 large corn tortillas; cut into quarters*
- 1 and 1/2 cups shredded Mexican cheese**
Directions:
Preheat the oven to 400°F then place the diced butternut squash, sliced onion, jalapeno and poblano pepper in a 9 x 13” baking dish and toss with high heat oil. Sprinkle with cumin, salt & pepper (to taste) then mix until evenly distributed. 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 along with 1 cup salsa, drained and rinsed black beans and chopped cilantro. Using the same baking dish that you roasted the veggies in, prepare the casserole by spreading a thin layer of the salsa along the bottom, then cover with a layer of tortillas. Top the tortillas with 1/3 of the roasted vegetable mixture then 1/2 cup cheese.
Layer tortillas on top of the vegetables followed by the 1 cup of baby spinach leaves. Top with a thin layer of the salsa and another 1/3 of the roasted vegetables then 1/2 cup shredded cheese.
Lastly, add the last of the tortillas, a thin layer of salsa and the last 1/3 of the vegetables on top. Sprinkle with remaining cheese and bake in the oven for 20 minutes, until light golden brown on top.
Allow it to cool for at least five to ten minutes then cut into squares and serve. Garnish with avocado, cilantro or plain yogurt.
*You can lightly toast the tortillas by placing them directly on the rack in the oven and broiling for 3-5 minutes on each side. This step is optional but it helps them keep their shape after baking in the casserole.
**Make it vegan by omitting the cheese or using dairy-free shredded cheese. Or if you prefer the recipe to be lower in fat, use reduced-fat cheese.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 
Never thought about combing butternut squash with black beans. This needs to happen! I missed getting my flu shot this year at work due to being on crutches. Thankfully I’m of them now this week and can get back to life and cooking.
That’s great that you’re off your crutches, Megan! I hope you’re feeling back to normal soon!
I know I should get a flu shot, but they hurt my shoulder so bad! Loving this recipe and thanks for the vote of non-judgement if I bought pre-cut, cause I’m definitely not above doing that haha!
I’m not either! It always helps to save time where you can. :)
Can I make this ahead of time and feeeze?
Hi Jen! I haven’t tried freezing it but I think it would work okay. Let me know if you do!
I needed a more keto-friendly recipe, so I used delicata squash (no need to peel and you only need to scoop the seeds and cut it up) instead of butternut, 1.5 pounds of lean ground beef (browned and seasoned with a bit of fajita seasoning) and the egg and cauliflower tortillas instead of the corn. It came out great.
You are the queen of casseroles! I hope your head feels better and whatnot… I have yet to get the flu shot and it’s kind of low on my priority list… merp.
I’m forced to get it because I work in healthcare but I probably wouldn’t if I didn’t. I feel like it’s most important if you’re around the elderly or young children since it can be so harmful to them. So you should be good! ;)
Loving all the step by step instructions! This casserole looks divine :) Pinning!
Thanks Medha!
I’m getting my flu shot next week and I’m not looking forward to it. My arm always gets a knot in it and I always get flu symptoms right after. :( I will need to have this meal ready to go — this would cheer me up! This is my kind of dinner!
I know, I hate getting it! Hopefully it’s not too bad for you this year!
Um yeah no, I cannot be trusted with chips and salsa! haha My weakness!!
I remember making this casserole of yours back when you first posted it! And we loved it! And I’m meal planning right now for the week … this is definitely going on!
I’m glad I’m not the only one with a chips and salsa problem. ;)
And I’m so happy you liked the casserole! Thanks lady! xo
Yummy! I believe I’ve made this recipe of yours before, and obviously loved it :) I haven’t made enchiladas in awhile, and think they’re in order in my kitchen sometime very soon.
Aw, thanks girly! xo
THIS <3 I have been on a huge enchilada kick lately, and this sounds like a delicious version to try!
Thanks Les! I hope you get a chance to try it! :)
I get my flu shot next Wednesday — well, I say shot, but I do the nasal spray. They set up in a conference room in my building every year, super convenient. I’m a fan of layering instead of rolling enchiladas, and I love the roasted butternut squash in here!
Ohhhhh momma, I like your style!! I’m all about the stacked enchos and bns is my spirit veg these days. I’d do some serious dammage to this casserole…with my fork and face…no plate necessary.. ;)
Hello! I’m making this right now, and excited about trying it. Unfortunately, I’m fresh out of corn tortillas (and fresh out of time to run to the store). Would this work with flour tortillas?
Yes! You could use flour tortillas. They will probably be a little mushier than corn tortillas but toasting them first helps!
I love how you used butternut squash in this casserole! I will definitely be giving this a try soon. I love all of that colorful produce, and enchilada flavors are my favorite!
Butternut squash can be a tough customer to cut, so I appreciate your tips! Absolutely love this recipe, Sarah! So many good flavors going on here and its so easy to put together! I love traditional rolled enchiladas, but the time involved can sometimes be too much, so I appreciate this quicker version! Delicious!
this looks Amazing Sarah!! I haven’t eaten dinner yet and now I’m wishing I had this instead! This has all of my favorite fall ingredients and it just happens to be a Mexican casserole! I hope you start to feel better soon :)
Thanks Izzy! I am feeling much better. Damn flu shot. ;)
making this recipe tonight, thank you! perfect way to kick off the month of november.
xo, lauren
http://www.laurensparkle.com
Thanks Lauren! I hope you enjoy it! :)
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Just made this and it came out awesome! Seriously butternut squash just upped my enchilada game to the next level. Thank you!!!
Woo hoo! So happy to hear that, Alyssa! Thanks for letting me know! :)
I just wanted to say this was soo delicious! I didn’t have spinach on hand so I substituted it with brussel sprouts. Turned out to be an excellent addition :)
Oh I love the idea to use brussel sprouts!! That sounds so good. I’ll have to give it a try. Thanks Raquel! :)
Do you know of a substitute to use in lieu of tortilla chips? May I use lasagna noodles instead? Any thoughts? Looks phenomenal though.
The recipe calls for tortillas not tortilla chips. But if you wanted to use lasagna noodles, you definitely could!
HI Sarah, I’m new to your blog and Love what I’m seeing! I was wondering if you think it would be possible to freeze this before baking? I will definitely be trying this!
Hi Therese! I’m so happy you found me. :)
I haven’t tried freezing it yet but I think it would work well. Let me know if you end up trying it!
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I was looking for “fall-themed casseroles” for brunch this past Sunday and stumbled across your site and this recipe. I made this for my whole family and everyone RAVED (including me!!). I wasn’t sure how I would like the butternut squash in a Mexican dish, but it added a yummy sweetness that was to die for.
Altered this a little:
Used corn tortillas, not flour…. just left them whole and layered them
Added a can of yellow corn mixed with poblano peppers
Omitted the cilantro (yep, I have the I-hate-cilantro gene!)
Definitely added the spinach
Wowzers! Even my boyfriend who’s not a “foodie,” raved.
I’ll be making this again for sure!! Thank you for the wonderful recipe!!
Awesome! That makes me so happy to hear. Thanks Susan!
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Can I freeze leftovers?
Hi Michele! I haven’t tried to freeze this recipe but I think it would work okay. Let me know if you give it a try!
I made your wonderful butternut squash enchilada casserole today along with a vegan chilaquiles with chickpeas recipe from the vegan richa. Wow! Your recipe is truly delicious and a big hit around here. The two dishes compliment one another really well too. I intend to freeze portions for later use. Thanks for the great recipe, it is a new favorite around here!
That makes me so happy to hear, Charlie! I’ll have to look up those chilaquiles. They sound delicious! :)
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Just made this for dinner tonight — so good!
Only change was to omit the cilantro (ick! Don’t do that stuff!)
We are sad that it makes 9 servings, though. Wishing we could justify much larger servings!
But — super glad to have leftovers for the week ahead.
Flavor is incredible, and the inclusion of the spinach and the squash is wonderful.
Thanks for a great recipe.
I’m so happy you enjoyed it, Cindy! I know cilantro isn’t for everyone so I’m glad to hear it was still good without it. Thanks for the feedback!
Made this tonight for my family. It’s tricky cooking for a vegetarian daughter when the rest of us are meat-eaters. But, this butternut squash casserole was a huge hit with everyone. I used enchilada sauce and left out the cilantro–absolutely delicious!
I’m so glad to hear that everyone enjoyed this recipe. I can imagine that is very challenging for you to find a happy balance with everyone. Thank you so much for the feedback, Rebecca!
I just made this tonight and loved it!! My husband was surprised how much protein it had for being vegetarian! Woohoo. Win for the wife. Any idea why it’s so high in sodium??
So happy to hear you and your husband enjoyed it, Colleen! The sodium content will vary depending on what specific kind of cheese, enchilada sauce/salsa, tortillas and beans you use. If you want a more accurate estimate, you can go to MyFitnessPal.com and enter in the exact brands you used. I hope that helps!
Has anyone tried a green sauce version of this recipe?
I haven’t but I think that would be delicious! Please let us know if you give it a try!
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I made this tonight with a few substitutions! I was in a time pinch after staying late for work (I work in healthcare too!), but this was on my menu for the week and leftovers for tomorrow so I had to cut a few corners- and it turned out great!
I peeled and cubed the butternut squash and put it in the bottom of a 9×13 pan, sprinkled chopped onions and 1 Roma tomato I had laying in my fridge I didn’t want to waste. I used 1 lb lean ground turkey and browned it then sprinkled on top, followed by the black beans. I covered in enchilada sauce and cheese. I then covered in foil and cooked 45 minutes at 400.
Delicious!
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Do you think I could use frozen butternut squash and roast that. Cutting up butternut squash is quite the task.
Hi Maria! I haven’t tried roasting butternut squash so I’m not sure. My only concern would be if it becomes mushy then it might affect the texture. If you can find precut fresh butternut squash, that would probably work best!
Made this last night because I had a butternut squash that needed to be eaten. WOW! It was so good! My 2 year old ate 2 bowls full!
I love hearing this! Thank you for the review, Emily!
Did anyone try adding hamburger
Yes I use lean ground turkey and it’s amazing
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This is amazing.
Hi Sarah! Although I have enjoyed some absolutely wonderful recipes for over the years, I have never felt compelled to comment…until now! Your creation, combining the butternut with all the ingredients, was beyond delicious! At the end of preparing the dish I remembered a comment my husband had made regarding a dish I made with butternut squash….and that was,”It’s good babe but the squash has a sweetness to it.” He doesn’t care for sweetness in his food, wants to keep sweet for desserts. Soooo I became apprehensive with this dish. No need for worry because hubby loved it! Whew! We both loved it so much that hubby and I ate OVER half the casserole! Yep. Bellies have been stretched but oh so worth it . Thank you!
I’m so glad to hear that! Thank you for the kind comment, Linda!
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I’m not a vegetarian but do like to incorporate healthy DELICIOUS meatless recipes into my meal rotation. Man, this recipe did not disappoint! I made it as written, using red enchilada sauce and corn tortillas. The only change I would make next time is cutting the squash into smaller chunks. I’ll definitely be making this again.
I love hearing that! Thanks Amy!
One of my favorites and family loves it as well! Very healthy and a comfort food to say the least!
Could this be prepared ahead of time? Thanks!
You could prepare it ahead of time and then cook it once you’re ready to serve. That could make the tortillas a little mushy…I’m not sure because I’ve never made it in advance. But it’s worth trying!
Also I’m thinking I’ll use pre-cut butternut squash to save time — how many cups should I use?
2 cups should be enough!
I don’t remember how I found this recipe, but this is become my go to recipe to impress my non-vegetarian friends. It is just so yummy and filling and flavourful. Tonight I split the recipe into five smaller containers. One for me for dinner, and for to freeze. So I can send to back to school with each of my kids at University.
I just wonder if enchilada sauce is certified gluten-free. If so, then with vegan cheese, I could make this for my celiac vegan friend. And he would love it.
This was delicious! My husband is vegetarian and I am not so I am always looking for recipes that we would both like. This dish has so much flavor and a little heat from the peppers. This recipes is definitely a keeper!
Delicious! Takes a bit of time to prep, but well worth it-never thought of using our home grown Red Kuri squash in an enchilada casserole, but it works so well, and Mexican flavors are always the best! Thank you so much for posting.
This was delicious!!! I used enchilada sauce instead of any chili peppers or salsa and put a little Rotel tomatoes on the top layer. I love black beans but I substituted pinto beans for my husband. I am vegan so I used real cheese on one side for my husband and vegan on the other. He was skeptical but loved it! I bet you could use potatoes instead of the squash, too!
Great recipe! I have swapped cannelli beans for black beans and added roasted red peppers for colour. I have made it for vegan friends without the cheese. It is still delish. I also decorate the top with corn tortillas cut into triangles and stuck in each serving size. These are fun and good for slopping up guacomole toppings. One of my go to recipes now!
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Thanks for a great recipe! I made this for the first time last night. I’m vegetarian, and my husband is gluten free, so I’m always looking for new ideas to feed us both! My husband loved it!
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I just made this today.. hands down one of the best things I have ever eaten! My husband was skeptical, now he cant stop eating it!! I love it so much I even portioned some out for my friends and family because I know they will love it too!!!
I make this regularly. It is incredibly simple and delicious! My family loves it!
Love this recipe! Have made it several times for family and friends and it’s a perfect fall dish for anyone who’s a fan of a little Mexican inspiration!
My God I want to eat the entire pan! This is so delicious I will be making this weekly Taco Tuesday is now enchilada casserole Tuesday.
I made this recipe today and it was very delicious. I followed the recipe except I did not have cilantro so I substituted green onions. Also, I did not use poblano or jalapenos. But used green bell pepper and added a little more cumin. My husband ate 2 servings. We both loved it and I will be making it again. A little time consuming to prep but worth it.
This looks so good! What a fun way to make this dish for fall !
Thanks for sharing! Does it keep long?
Hi! I am so excited for this recipe. Any tips for using frozen butternut squash that doesn’t go mushy? I convinced myself to buy a huge bag of it while at Costco but haven’t had much luck with making it in a non-mushy way :)
Thanks!
That’s a tough one! Roasting it should help dry it out a bit but there’s still a chance it will be mushy. I would recommend using it for a pureed butternut squash soup or pasta sauce :)
This was very good. Family loved it.
I have been making this recipe every fall for years now and it continues to be a favorite! I buy squash every year specifically for this recipe. Thank you!!
Thank you so much for the review! :)
Very disappointed in this dish. Will not make again. I did not use the amount of heat called for and it was still too hot for me. The tortillas were a mix between too hard or too soft and the dish was on the dry side, needs a bit of sauce.
First, I have to admit that I didn’t follow the recipe in that I didn’t want the stodgy carbs, so left out the tortillas and instead roasted thin slabs of butternut squash and added corn to the roasted vegetable mix. The butternut squash slabs were used instead of tortilla and overall, I was very happy with the results! Thank you for the recipe!
Love this delicious looking Butternut Squash Enchilada Casserole- roasted recipe. I Never tried this before but will surely gonna try this one , Super excited !!!!!!
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This looks so good! What a great combination of flavors for fall!
Thanks for sharing! Does it freeze well?