Butternut Squash Enchilada Casserole

Pretty easy! I added garlic power and paprika instead of cumin and linked the end result. Used green salsa, and pre-chopped butternut squash from trader joes. overall happy with the flavor, though it was spicier than I expected. will add meat next time!

Don't forget to add salt.

I liked it. This was a good soft meal after dental work too! Will make again when I have butternut squash. Used pinto beans instead of black beans.

Good use of leftovers

A new addition to the Family Favourites list! I made my own enchilada sauce from Cookie & Kate blog.

Added one poblano, no jalapeños. Two bell peppers and doubled the spinach. I did not add tortillas into the casserole and instead served the casserole as a soft taco filling. Used 1 can green enchilada sauce and a bit of salsa; just mixed everything together in a big bowl.

Like a lasagna with Mexican flavouring with the way it's layered. Tastes great. I could see adding more vegetables like bell peppers or zucchini. Would definitely make again.

Added glean ground beef and used taco seasoning

Just mixed everything together in the dish and scooped the mixture into taco shells instead of doing layers of tortillas!

Try without salt on the squash because the rest of the ingredients are salty. I added a can of creamed corn just to get rid of it. It was good.

This dish was delicious & flavourful. One thing to note is that wheat tortillas do not work in this, corn tortillas are important. I will have to remake this with the corn because the wheat tortillas ended up soggy with a weird texture. The dish was still great, that was my own fault b/c I couldn’t find corn. I will make this again!

Omg this was so good...I read everyone's reviews on how the squash was undercooked, so I put it in the oven for 60 mountains. I also added a can of Wegmans mole sauce instead of ALL the salsa...it was amazing

I ended up using a lot more tortillas then listed in ingredients, thought I wish I hadn't. Also, I used a big can of mild enchilada sauce and a green pepper. I do wish it was spicier (not bland, but lacking some flavor...), so next time I should add another jalapeno, hot sauce, or 1 small can of medium/hot enchilada sauce and 1 small can of mild. Also, maybe use 1 more can of black beans and make sure they are seasoned. Maybe to reduce tortillas, only do two layers, and make sure they don't overlap (i.e. cut to pan size). OR just make into enchiladas rather than casserole. Very easy to make and clean up, plus makes 4+ meals.

Loved this dish. Next time i will bake the squash longer and probably stir it half way through the 45 min. Other than that this was very tasty!

I added ground beef to the mixture to add protein. I also had a green bell pepper that needed to get used so I sliced it up and put it in there. I also felt like I only needed to use half of my butternut squash because the whole thing was too much. It came out amazing!

Delicious! My picky teen even went back for seconds and asked if he could take the leftovers to school tomorrow. I was worried the jalapeños & poblano would make it really spicy, but it's not!

My husband and I loves it! We are definitely making it again!

Delicious! I didn't have the poblano pepper or jalepeños so I substituted with a small can of green chiles. I will definitely make this again!

Made it as more of a bake without the tortillas. Next time I'd add rice

This was so good. It took a long time but was worth it. It was nice a different.

Probably would double the salsa and season the vegetables as they roast.

this was a good easy recipe. I didn't put the tortillas. I put a layer of the butternut squash, spinach, cheese, butternut, and then more cheese. I then served it with some chorizo on top.

just hard to chop the squash… i will get pre chopped next time

A little "fussy" with all the layering but it turned out so yummy!. I used sweet potato instead of butternut squash- just cause. And it was great!

This is delicious! I ended up dicing all of the peppers, the onion and the butternut squash which meant that I was able to take the veggies out of the oven early (28 mins vs suggested 40-45 mins). Next time, I’ll top with some plain yogurt and/or pickled red onions to add some tang.

Really tasty!! I made the roast veg the day before when I was making the previous nights dinner. Saving time when I made this. Used mozzarella and cheddar. Lots of leftover for 2 people. Served with extra pickled jalapeños and creme fraiche

This will be perfect for lunch meal prep. It’s a lot of work chopping everything up but worth it!

This turned out absolutely delicious! I ended up adding ground beef and used bell peppers to make it more friendly to the infants in my house, but it turned out mouth watering. This is a recipe I will absolutely be making more often, especially because it is a great bulk food. (I made 9 servings and it lasted several days)

My picky toddler loves it, I didn’t put jalapeños in it and used chick peas instead of black beans.

Roasted veggies for 50 minutes at 400 degrees, worked great. Also added Kidney Beans.

Very tasty but agree with others that the squash needed more time to cook.

Didn’t use tortillas, just folded in the remaining ingredients after roasting the butternut, onions and peppers and baked another 20 minutes. Yummy!

It was okay.

Added cayenne, garlic salt, savory, and fennel. Spicy but so flavorful. Husband calls or Mexican lasagna and has already asked me to add it back to the meal plan. Instructions could be better.

Added Taco seasoned ground beef

Tortillas came out soggy but otherwise great flavor

This concoction was wonderful!! I made some adjustments tho, used sour dough bread instead of taco shells...tearing some up to cover the top. I also used both medium and hot salsa, added Cajun spice throughtout and just a touch of chopped habanaro. It was delicious!!!

Needs more spice next time, but good

Not great. Squash didn’t cook properly according to recipe needed ALOT more time. End result wasn’t that enjoyable

I'm going to add more beans next time, so good though!

I prepped this the night before. Getting all the layers assembled in the dish. I probably added a few more spices for my pallet. I was super impressed. I put it in my oven and had it set to come on at 350 about a half an hour if I needed to be home. Honestly, it was delicious! It wasn’t quite as picture-perfect as blog post image, but I will definitely make this again.

Very bland and you need to cut the squash smaller or cook it much longer or it is hard

My husband and I both loved this! I skipped the beans and the cilantro because we don't like either of those and I didn't have any spinach. I also used mini red, yellow and orange sweet peppers instead of the poblano because I couldn't find one. This was perfectly seasoned and the baking temperature and length were on point. Will definitely make again!

Absolutely phenomenal one of my favourite recipes I've gotten from this app. There's a lot of room for experimentation I added avocado salsa in one layer and mixed in enchilada mix with the veggies. I added some chicken to the leftovers and loved it. Next time I'm thinking of adding corn as well. The prep is quite long so I'd recommend maybe getting pre cut veggies but the work was well worth the outcome.

My family does not care for squash. They loved this. We modified a bit and added boneless skinless chicken breast.

So good!!! I made some modifications since my wife is dairy and gluten free. Used dairy free Mexican cheese, some gluten free 25 calorie corn tortillas, I also added ground beef and homemade enchilada sauce instead of salsa, and added some alternative sour cream on top. I roasted tge veggies slightly longer than the instructions recommended. Made enough for us for a few days.

This makes a huge casserole, great if you like leftovers like my family does

Really lovely and made for dinner and leftover lunch next day even better.

I would cook the squash a little more than the 45 mins recommended to get it softer. Also buy it already cubed, that is the hardest part of the recipe if not!!

I truly enjoyed the taste and mix of textures, flavours and depth of it. Not too complex, but absolutely delicious.

This recipe was delicious! My entire family ate it. We used vegan Chao cheese shreds. fed 4 of us for dinner with plenty of leftovers. Will definitely be making this again.