Mexican

Roasted Butternut Squash Enchilada Casserole is for Dinner.

Roasted Butternut Squash Enchilada Casserole takes 30 minutes to prepare.

Roasted Butternut Squash Enchilada Casserole takes 60 minutes to cook.

Roasted Butternut Squash Enchilada Casserole makes 6 servings.

The ingredients for Roasted Butternut Squash Enchilada Casserole are:

1 medium butternut squash, peeled and diced
1 yellow onion, sliced
2 T. Olive Oil
1 tsp cummin
salt & Pepper
1 (15oz) can black beans, drained & rinsed
1/2 cup chopped cilantro (fresh)
2 cups fresh spinach
2 cups salsa
6 largo tortollas (corn) sliced
1 1/2 c. shredded cheddar cheese

Here is how you make Roasted Butternut Squash Enchilada Casserole:

1)Toss squash, onio, & pepper in baking dish. Sprinkle with cummin, salt & pepper - Roast 400 40-45 min.let cool.2)in 9x13 baking dish, spread 1/3 c Salsa on bottomlayer: 2 tortillas, 1/3 of roasted vegtables & beans, 1/2 c cheese.3) Add another layer of 2 tortillas, spinach, 1/3 cup salsa, 1/3 of vegetables & beans, 1/2 c. Cheese4) Layer remaining tortillas, 1/3 salsa, last of vegetable & beans & top with cheese & remaining salsa.Back 350 for 20 minutes. Let cool & garnish with avocado or plain greek yogart.Serving Size: makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user GO1CLEARY.

The nutritional information for Roasted Butternut Squash Enchilada Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 352.9

• Total Fat: 12.1 g
• Cholesterol: 30.0 mg
• Sodium: 756.7 mg
• Total Carbs: 42.4 g
• Dietary Fiber: 9.9 g
• Protein: 19.2 g

Roasted Butternut Squash Enchilada Casserole is Mexican cuisine.

The dietary needs meet for Roasted Butternut Squash Enchilada Casserole is Vegetarian