BFF Guest Post – Roasted Butternut Squash Enchilada Casserole Recipe with Guacamole

MIssy Cancun
Me (on right) and my BFF Missy circa 2000 in Cancun.

My best friend (since middle school), Melissa, is a busy working mom of two. So, when she gets the chance to try a new recipe, and it works out wonderfully, and everyone in the family likes it, well that is worth a post on this blog! Below Missy shares her Roasted Butternut Squash Enchilada recipe. For those of you to whom this may sound familiar, you might remember Missy’s Orange Drop Cookies from a few years back, they are a holiday potluck favorite!

My husband is a meat person, me not so much. I have tried making meat free dishes, and helikes them, but he always misses the protein.Then I found this butternut squash recipe on Pinterest (original What I love about this recipe is that the butternut squash and black beans really give that heartiness and texture that always seems to be missing in meatless dishes.Butternut squash enchilada casserole

If you dont know how to roast a butternut squash, its really easy. My favorite grocery store (Publix) will cut and de-seed the squash for you, all you have to do is ask the deli counter. (Editors note – This is one of the major reasons to miss the South. There is nothing that can beat Publix, not even Wegman’s).Once the squash was de-seeded,I peeled the skin off with a potato peeler and cut it into chunks. The chunks can be as big or small as you want, but try to make them the same size for even cooking. I added I added all of the other ingredients, baked it, and voila!The original recipe also added poblano peppers, but I left those out.Butternut squash enchilada casserole

After the squash mixture has roasted you transfer to a bowl and mix with cilantro, salsa, rinsed and drained black beans.Meanwhile in the same dish that you roasted the butternut squash in you begin to build the casserole. I used soft tortilla shells that were quartered, but you could also use crisp shells or whatever you like. Once you are done layering, you top off with lots of cheese and throw back in the oven for 20 minutes.Butternut squash enchilada casserole

I did my prep (cutting the squash and veggies) the night before so that all I had to do when I got home from work was throw it together and stick it in the oven.

Of course, whenever I have Mexican I want guacamole. My awesome neighbor Hilary Stover made up some homemade guacamole based on an Alton Brown recipe. It was the perfect accompaniment to this recipe!Guacamole recipe

It really is a tasty, filling meal and its nice to have a break from meat! I hope you enjoy!

For the full Roasted Butternut Squash Enchilada Casserole, please visit Make Thyme for Health.



About Renee {Eat.Live.Blog}

Anyone who knows me knows how much I love food, cooking, creating recipes and finding the best hidden gems restaurants around. Follow my adventures in all these things and more!

2 Replies to “BFF Guest Post – Roasted Butternut Squash Enchilada Casserole Recipe with Guacamole”

  1. Made these last night and they were delicious!!! We like a lot of heat so I used Rotel diced tomatoes with habeneros. I roasted the butternut squash the night before which saved time–I just didn t add water to the skillet and only simmered everything for about 10 mins. Can t wait to eat the leftovers for lunch today!

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