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.

Servings: 6 people

Author:

Prep Time
20 minutes

Cook Time
1 hour, 5 minutes

Total Time
1 hour, 25 minutes

Course:

Main Course

Cuisine:

Mexican

Keywords:

casserole comfort food Autumn recipe butternut squash Family Gathering

Instructions

1 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.
2 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.
3 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.
4 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.
5 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.
6 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.
7 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!

Mexican Butternut Squash Casserole Recipe for Thanksgiving

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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