Mexican Butternut Squash Casserole is simple to prepare and full of flavor. It makes a generous pan, so you’ll have delicious leftovers for meals throughout the week.
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You’ll love this recipe
I didn’t plan to post this originally, but the casserole was so good I had to share it. It’s packed with vegetables, easy to assemble, and mostly hands-off once the squash is roasting.
Roasting the butternut squash takes the longest, but that step brings out a sweet, caramelized flavor that pairs beautifully with Mexican spices and salsa.
Great use of leftovers
This casserole is a great way to use leftover roasted vegetables. If you have extras from a holiday meal, they can be tossed in and baked into this dish.
If you wanted to make the casserole entirely from leftovers, aim for about 3–4 cups of roasted vegetables: sweet potatoes, green beans, chiles, corn, potatoes, zucchini, or similar vegetables will work well.
For a lighter summer version, use fresh summer squash like zucchini and yellow crookneck; you can add them raw before baking so they stay tender-crisp.
Switch it up
For more protein, stir in a can of drained and rinsed black beans. If you prefer no heat, swap the poblano for a green or red bell pepper and choose a mild salsa.
Try a smoky chipotle or enchilada-style salsa for a bolder flavor, and finish with a drizzle of enchilada sauce for extra richness.
How to make this casserole
Chop the butternut squash, poblano pepper, and onion, then roast them until tender. Mix the roasted vegetables with salsa, cilantro, corn, and green chiles. Layer salsa, tortillas, and the vegetable mixture in a baking dish, finish with cheese, and bake until hot and bubbling.
Assemble the casserole with a bottom layer of salsa, followed by tortillas, half the roasted vegetable mix, more tortillas and salsa, the remaining vegetables, and a final sprinkle of cheese. Bake until the cheese melts and the dish is heated through. Let it rest briefly, then serve.
Use your favorite salsa
Use any jarred salsa you trust or a homemade version. A canned-tomato-based salsa works well in winter, while a roasted tomato salsa is excellent when summer tomatoes are at their peak.
Make it your own
I used corn tortillas to keep the dish gluten-free and vegetarian. For a vegan version, substitute vegan cheese or omit the cheese entirely.
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Mexican Butternut Squash Casserole Recipe
Mexican Butternut Squash Casserole
Debi
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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
- 4 ounces canned diced green chiles, undrained
- ½ cup cilantro chopped
- 7 corn tortillas quartered
- ½ cup shredded Pepper jack cheese
Instructions
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Preheat the oven to 400°F (200°C).
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Place the diced butternut squash, chopped onion, and chopped poblano in a 9 x 13-inch baking dish. Toss with the olive oil, cumin, salt, and pepper. Roast for about 40–45 minutes, until the squash is tender. Remove from the oven and reduce the temperature to 350°F (175°C).
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Transfer the roasted vegetables to a large bowl and stir in 1 cup salsa, defrosted corn, diced green chiles (with their juices), and chopped cilantro. Spread ½ cup salsa over the bottom of the baking dish. Arrange half of the quartered tortillas over the salsa, then top with half of the vegetable mixture. Add the remaining tortillas, spread the remaining ½ cup salsa, add the remaining vegetables, and finish with the shredded cheese.
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Bake at 350°F (175°C) for 20 minutes, until heated through and the cheese is melted.
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Let the casserole rest for about five minutes before serving. Garnish with avocado slices or sour cream if desired.
Nutrition
Nutritional information is an estimate based on third-party calculations and will vary with brands, portion sizes, and preparation methods.