When the autumn leaves start to fall, and the air gets a crisp chill, my kitchen becomes a sanctuary for comfort food. It was during one such season that I stumbled upon the idea of a Mexican butternut squash casserole. This dish is a vibrant tapestry of flavors, weaving together the sweetness of butternut squash with the boldness of Mexican spices. It's a recipe that I've tweaked and perfected over time, and it's become a staple at my family gatherings.
The first time I attempted this dish, I underestimated the power of fresh herbs, but quickly learned they transformed the flavor completely. I remember overcooking it the first time around, thinking it needed more time. It's essential to trust the process and the specified timings. The beauty of this Mexican butternut squash casserole recipe lies in its layers of texture and taste, which come together in a harmonious blend that's both hearty and healthy.
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Ingredients
- Butternut squash — 1 large, peeled, seeded, and cubed
- Olive oil — 2 tbsp.
- Yellow onion — 1 medium, diced
- Garlic cloves — 3, minced
- Ground cumin — 1 tsp.
- Chili powder — 1 tsp.
- Smoked paprika — ½ tsp.
- Black beans — 1 can (15 oz.), drained and rinsed
- Frozen corn — 1 cup
- Diced tomatoes — 1 can (14.5 oz.), drained
- Shredded Mexican cheese blend — 2 cups
- Fresh cilantro — ½ cup, chopped
- Green onions — ¼ cup, sliced
- Low-sodium chicken broth — ½ cup
- Corn tortillas — 8, cut into strips
- Sour cream — for serving (optional)
- Avocado — sliced, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Toss the cubed butternut squash with olive oil and spread it out on a baking sheet. Roast for about 25 minutes or until tender. I've learned that roasting the squash beforehand enhances its natural sweetness and adds a delightful caramelization that's key to the casserole's depth of flavor.
- While the squash is roasting, heat a large skillet over medium heat. Add a splash of olive oil, followed by the diced onions. It's tempting to rush, but slow-cooking the onions until they're caramelized unlocks a depth of flavor that's truly worth the wait. Stir in the minced garlic, cumin, chili powder, and smoked paprika, giving them a quick toast in the pan to awaken their aromatic oils.
- Add the black beans, corn, and diced tomatoes to the skillet. Gently toss and let them simmer for about 10 minutes. This allows the flavors to meld together and the tomatoes to release their natural juices, developing a luscious base for the casserole.
- In a large bowl, combine the roasted butternut squash, the bean and tomato mixture, half of the shredded cheese, cilantro, and green onions. Pour in the chicken broth to moisten the mixture — this little secret I learned ensures that the casserole doesn't dry out while baking.
- Layer the bottom of a greased 9x13 inch baking dish with half of the corn tortilla strips. Press down gently after each addition. This helps in achieving those beautiful, defined layers when you slice into the dish. Spoon half of the squash mixture over the tortillas, then repeat the layers, finishing with the remaining shredded cheese on top.
- Bake in the preheated oven for 35-40 minutes, or until the cheese is bubbly and golden brown. I remember overcooking it the first time around, thinking it needed more time. It's essential to trust the process and the specified timings to avoid a dry casserole.
- Let the casserole rest for about 10 minutes before slicing. This relaxation step allows the layers to set, making it easier to serve. Garnish with sliced avocado and a dollop of sour cream if desired, and enjoy the fiesta of flavors in your mouth!
Substitutions
- Butternut squash — I initially tried this with sweet potatoes, but found the butternut squash worked better with the Mexican spices. If you're in a pinch, canned pumpkin puree can also be a quick substitute, though the texture will be slightly different.
- Chicken broth — For a vegetarian version of this Mexican butternut squash casserole, simply swap the chicken broth with vegetable broth. The flavor profile remains intact, and it's just as delicious.
- Shredded Mexican cheese blend — While I've always loved the traditional version, I once experimented by adding a hint of chili to the cheese, and it surprisingly elevated the dish to a whole new level. If you're looking for a dairy-free option, there are some fantastic vegan cheese alternatives that melt beautifully.
Variations
- Spicier — A dear friend, who's a chef, once suggested adding a small can of diced green chiles to the original method, and it's been my go-to ever since. It adds a subtle kick without overpowering the other flavors.
- Protein-packed — If you're looking to add more protein to this Mexican butternut squash casserole, consider stirring in some cooked, shredded chicken or ground turkey. It complements the flavors and adds a satisfying heartiness to the dish.
Dietary Restrictions
- Gluten-free — Corn tortillas are naturally gluten-free, making this Mexican butternut squash casserole a safe bet for those with gluten sensitivities. Just be sure to check the labels on your canned goods to ensure they're certified gluten-free.
- Dairy-free — As mentioned earlier, swapping out the cheese for a dairy-free alternative is an easy way to cater to those with dairy restrictions. There are many varieties available that melt just as well as their dairy counterparts.
Equipment
- Baking sheet
- Large skillet
- Large bowl
- 9x13 inch baking dish
- Aluminum foil or baking paper (for easy cleanup)
Storage and Reheating
- Leftovers of this Mexican butternut squash casserole can be stored in an airtight container and refrigerated for up to 3 days. The flavors actually meld together even more beautifully overnight.
- For longer storage, you can freeze individual portions wrapped in foil. Reheat in the oven until warmed through, and it's as good as fresh.
Pro Tips
- Layering — When layering the ingredients, press down gently after each addition. This helps in achieving those beautiful, defined layers when you slice into the Mexican butternut squash casserole.
- Roasting the squash — Don't skip roasting the butternut squash. It took me a few tries to perfect the consistency. A common mistake is not roasting it long enough, so patience is key here.
- Cheese topping — My grandmother used to have a unique twist to this classic – she'd add a splash of lime juice over the cheese before baking, which added a subtle, aromatic charm.
Mexican Butternut Squash Casserole Recipe for Thanksgiving
Spice up your Thanksgiving with the flavors of Mexico using this delicious Mexican butternut squash casserole recipe. A mouthwatering blend of squash, beans, and spices for your holiday gathering.
Equipment
- Aluminum foil or baking paper for easy cleanup
Ingredients
- 1 large Butternut squash peeled, seeded, and cubed
- 2 tablespoon Olive oil
- 1 medium Yellow onion diced
- 3 Garlic cloves minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- ½ teaspoon Smoked paprika
- 1 can Black beans 15 oz., drained and rinsed
- 1 cup Frozen corn
- 1 can Diced tomatoes 14.5 oz., drained
- 2 cups Shredded Mexican cheese blend
- ½ cup Fresh cilantro chopped
- ¼ cup Green onions sliced
- ½ cup Low-sodium chicken broth
- 8 Corn tortillas cut into strips
- Sour cream for serving (optional)
- Avocado sliced, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Toss the cubed butternut squash with olive oil and spread it out on a baking sheet. Roast for about 25 minutes or until tender. I've learned that roasting the squash beforehand enhances its natural sweetness and adds a delightful caramelization that's key to the casserole's depth of flavor.
- While the squash is roasting, heat a large skillet over medium heat. Add a splash of olive oil, followed by the diced onions. It's tempting to rush, but slow-cooking the onions until they're caramelized unlocks a depth of flavor that's truly worth the wait. Stir in the minced garlic, cumin, chili powder, and smoked paprika, giving them a quick toast in the pan to awaken their aromatic oils.
- Add the black beans, corn, and diced tomatoes to the skillet. Gently toss and let them simmer for about 10 minutes. This allows the flavors to meld together and the tomatoes to release their natural juices, developing a luscious base for the casserole.
- In a large bowl, combine the roasted butternut squash, the bean and tomato mixture, half of the shredded cheese, cilantro, and green onions. Pour in the chicken broth to moisten the mixture — this little secret I learned ensures that the casserole doesn't dry out while baking.
- Layer the bottom of a greased 9x13 inch baking dish with half of the corn tortilla strips. Press down gently after each addition. This helps in achieving those beautiful, defined layers when you slice into the dish. Spoon half of the squash mixture over the tortillas, then repeat the layers, finishing with the remaining shredded cheese on top.
- Bake in the preheated oven for 35-40 minutes, or until the cheese is bubbly and golden brown. I remember overcooking it the first time around, thinking it needed more time. It's essential to trust the process and the specified timings to avoid a dry casserole.
- Let the casserole rest for about 10 minutes before slicing. This relaxation step allows the layers to set, making it easier to serve. Garnish with sliced avocado and a dollop of sour cream if desired, and enjoy the fiesta of flavors in your mouth!
Notes
- Layering — When layering the ingredients, press down gently after each addition. This helps in achieving those beautiful, defined layers when you slice into the Mexican butternut squash casserole.
- Roasting the squash — Don't skip roasting the butternut squash. It took me a few tries to perfect the consistency. A common mistake is not roasting it long enough, so patience is key here.
- Cheese topping — My grandmother used to have a unique twist to this classic – she'd add a splash of lime juice over the cheese before baking, which added a subtle, aromatic charm.
Nutrition
Nutrition Facts
Mexican Butternut Squash Casserole Recipe for Thanksgiving
Amount per Serving
Calories
352
% Daily Value*
Fat
10
g
15
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
23
mg
8
%
Sodium
375
mg
16
%
Potassium
982
mg
28
%
Carbohydrates
54
g
18
%
Fiber
11
g
46
%
Sugar
6
g
7
%
Protein
19
g
38
%
Vitamin A
13918
IU
278
%
Vitamin C
38
mg
46
%
Calcium
569
mg
57
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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