Fall is here, and with it comes the cozy embrace of comfort food. Butternut squash—nature’s orange gem—captures the season’s warmth and richness like no other (seriously, I’m obsessed). Whether you’re roasting it with a sprinkle of cinnamon or tossing it into a hearty stew, these recipes promise to make your dinner table the most inviting seat in the house.
Steps
- Heat olive oil in a large oven-safe skillet over medium heat. Sauté the diced onions, minced garlic, and chopped jalapeño for about 3-5 minutes until the onions are clear and the garlic is fragrant.
- Add the cubed butternut squash to the skillet, then season with cumin, chili powder, salt, and pepper. Cook for approximately 10 minutes, stirring occasionally, until the squash becomes slightly tender. Cover the skillet with a lid to speed up the cooking process if necessary.
- Stir in the drained black beans, tortilla strips, and enchilada sauce. Lower the heat to medium-low and mix in 1/2 cup of shredded cheese. Allow the mixture to simmer briefly.
- Preheat your oven’s broiler to high. Sprinkle the remaining cheese over the enchilada mixture and place the skillet under the broiler for 3-5 minutes until the cheese is melted.
- Remove from the oven and serve immediately, garnishing with fresh cilantro. Accompany with Greek yogurt, sour cream, guacamole, or hot sauce if desired.
Ingredients
- 1 tablespoon olive oil or avocado oil
- 3 cups peeled, diced butternut squash (1/2-inch cubes, from about a 2-lb. squash)
- Salt and pepper, to taste
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/2 jalapeño, diced (remove seeds for less heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 (15-ounce) can black beans, drained and rinsed
- 8 yellow corn tortillas, cut into thick strips
- 1 (15-ounce) can red enchilada sauce
- 1 cup shredded colby jack or Mexican cheese (divided)
- Fresh cilantro and Greek yogurt, for serving
Nutritional Values
Calories: 1620cal | Carbohydrates: 171.2g | Protein: 67.2g | Fat: 50g | Fiber: 54.8g | Sugar: 30g
FAQ
- Can I use a different type of squash in this recipe?
- Absolutely! While butternut squash adds a subtle sweetness, you can substitute it with sweet potatoes or other seasonal veggies like zucchini or bell peppers.
- What can I use as a substitute for corn tortillas?
- If you prefer, you can use flour tortillas instead of corn tortillas. However, using corn tortillas will keep the dish gluten-free.
- How can I add more protein to this vegetarian dish?
- To boost the protein content, you can add 1-2 cups of cooked, shredded chicken, ground chicken, or ground turkey to the skillet.
- Is it possible to make this recipe dairy-free?
- Yes, you can make it dairy-free by replacing the cheese with a vegan or dairy-free alternative, or you can omit the cheese and drizzle the dish with Jalapeño Green Tahini Sauce for added flavor.
- How should I store leftovers, and how long will they last?
- Store any leftover enchilada skillet in airtight containers in the refrigerator for up to 3-5 days. Reheat in the microwave until warmed through before serving.
Tips
- Prep Ahead: To save time, chop the butternut squash, onion, and jalapeño 1-2 days in advance. Store them in airtight containers in the fridge, with the squash separate from the onion and jalapeño. This way, you can quickly add them to your skillet when you’re ready to cook.
- Customize Your Veggies: Feel free to swap or add in-season vegetables. Sweet potatoes can replace the butternut squash, or try adding zucchini, bell peppers, or corn for a fresh twist.
- Broil for Cheesiness: After adding the cheese, place the skillet under the broiler for 3-5 minutes. This will melt the cheese to a perfect gooey texture and add a delicious golden top.
- Storage Tip: Leftovers can be stored in airtight containers in the fridge for up to 3-5 days. Reheat in the microwave until warmed through for a quick and easy meal.
Equipment
- Large oven-proof skillet – A key piece of equipment for cooking and then broiling the dish.
- Lid for skillet – Helpful for cooking the squash evenly.
- Chef’s knife – Essential for chopping vegetables like butternut squash and onion.
- Cutting board – Needed for preparing ingredients like vegetables and tortillas.
