Unlocking the Deliciousness of Butternut Squash Enchilada Casserole
Вставка
- Опубліковано 20 тра 2024
- Try this fusion of comfort food and Mexican flavors with this Butternut Squash Enchilada Casserole. Perfect for weeknight dinners or special occasions, Whether you are vegetarian or gluten free this casserole promises a delightful blend of textures and tastes. Garnish with sour cream and fresh parsley or cilantro, and enjoy a meal that's both nutritious and delicious.
_↓↓↓ GET THE RECIPE ↓↓↓_
Like my content? Support my channel by buying me a cup of tea!
www.buymeacoffee.com/RockinRobin
How To Make Golden Milk: • How To Make Golden Mil...
Ward Off Colds & Flu With TURMERIC Tea: • Ward Off Colds & Flu W...
How To Make Eggplant Taste Like Fried: • How To Make Baked Eggp...
How To Cook Bacon In A Pan Perfectly: • How To Cook Bacon In A...
The Best Tuna Melt Sandwich Recipe On Sourdough Bread: • The Best Tuna Melt San...
Follow Rockin Robin On Social Media:
Visit my website: www.cooking-mexican-recipes.com
My Free Newsletter: bit.ly/2ImiqGc
Connect with me on FACEBOOK: www.RobinInTheKitchen.com
TWITTER: / robin_rockin
Pinterest: / rockinrobin14
Instagram: / rockinrobincooks
Amazon Store for Rockin Robin Cooks
www.amazon.com/shop/rockinrob...
Kitchen Tools I Like:
▶︎ Tortilla Warmer
amzn.to/2FGq24U
▶︎ Lodge cast iron 12 inch pan
amzn.to/2rz3Pn4
▶︎ Global 8 inch Chef Knife
amzn.to/1TFZYYh
▶︎ Baking Sheet Tray
amzn.to/2EpdtyA
▶︎ Taco Holders
amzn.to/2Pn62xE
Butternut Squash Enchilada Casserole
Ingredients:
8 corn tortillas
⅓ to ½ cup olive oil
12 oz. mozzarella cheese part skim, grated
1 can (14oz.) organic black beans, drained and rinsed
1 can (14oz.) organic corn, non gmo, drained
½ of a small yellow onion, finely diced
1 handful of chopped fresh parsley or cilantro
2 - 2 ½ lb. butternut squash, peeled and cut into chunks. OR 2lb. of cut up butternut squash
Enchilada Sauce Recipe
Ingredients:
4 cups chicken broth
8 tsp. Chile powder
2 tsp. Ground cumin
4 tsp. Garlic powder
1 tsp. Salt
1/16 tsp. Ground cinnamon
¾ tsp. Sugar
2 squares of Guittard semi sweet baking chocolate
8Tbsp. Cold water
6 Tbsp. Bob’s Red Mill Gluten free 1 to 1 baking flour
Directions:
Preheat the oven to 375 degrees F.
Place cut up butternut squash on a parchment paper lined baking sheet. Drizzle with olive oil and then a sprinkle of salt. Bake in the oven for 40 to 45 minutes. Remove and keep warm.
How to make the enchilada sauce:
Pour the chicken broth into a stock pot and turn the heat to medium. Add all the spices including the salt, sugar, and chocolate to the chicken broth and whisk until dissolved. Bring the sauce to a boil and reduce to a simmer and simmer for 5 minutes.
While you are waiting, combine the cold water and the flour 1 Tbsp. at a time, whisking after each addition of flour. Then after 5 minutes of simmering, increase the temperature to high and slowly add the flour mixture a little at a time while you are whisking the sauce. Continue adding flour mixture and whisking until all the flour is in the pot. Lower the temperature so it simmers and let it cook 2 to 3 minutes longer and then turn off the heat.
Pour the olive oil into a small frying pan over medium heat. Once the temperature reaches 350 degrees F. add one corn tortilla at a time to the pan and let it cook for 10 seconds
Flip it over with tongs and let it cook another 8 to 10 seconds and then place it on a paper towel covered plate. Cook 4 whole tortillas this way and then cut 4 tortillas in half and cook them in the same way.
To assemble the casserole, ladle enough enchilada sauce onto the bottom of a 9 x 13 baking dish to cover. The lay 2 whole tortillas and 2 of the tortillas that were cut in half in a single layer on top of the sauce. Divide the butternut squash in half and place one half of it on top of the tortillas along with ½ of the black beans and the corn. Put a sprinkle of onion and then finish the layer with cheese.
Ladle more sauce lightly over the top of the cheese and then follow with the rest of the tortillas, butternut squash, black beans, corn, onion, a little more sauce and finish with the rest of the cheese.
Place the casserole in the preheated 375 degree F. oven for somewhere between 15 and 20 minutes but more importantly until it is hot and the cheese is completely melted. It’s gotta be hot to be good!
Garnish the casserole with a good drizzle of sour cream and chopped parsley. Enjoy!
Thanks for watching and sharing!
Rockin Robin
Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you !
#RockinRobinCooks
#casserolerecipe
#vegetarianfood - Навчання та стиль
YES! Your Butternut Squash Enchilada Casserole recipe-demo DOES make us HUNGRY!! We are eager to buy/gather all the ingredients to make this DELICIOUS-looking casserole. Annnnnd, we LOVE your CHEF jokes. THANK YOU, Robin.
Thank you so much! Glad you are enjoying the recipes and the jokes!
This casserole looks amazing!
Thank you Shelly, it is!
Robin, your enchilada casserole is just pure perfection, mi amiga.
Thanks so much Byron!
Because they put on the salsa 😂 New subscriber here. I just picked up some butternut squash from the farmers market. Thank you so much for this recipe and the laughs!
You are welcome! Welcome to my channel!
My sister has sooo much butternut squash in her garden this year. This is one we're definitely going to try. It looks delicious!! Thank you!
I think you are going to love this one Darcy! I’ve got another amazing butternut recipe for you to try. It’s my Beef Butternut Stew. ua-cam.com/video/NpHlRwguTD8/v-deo.html
So delicious!!! I loved this recipe 🥰
Thanks Sarah! This is a delicious one!
@@RockinRobinCooks you're welcome. It sure looks so good 😍
wow! i gotta try this!! it looks yum
It's so good! Thanks for checking it out!
I picked up a butter nut squash yesterday from our local farm… this is great- and GREAT timing! I relate to how you cook and I just love your videos! Thanks Robin!
Also, do you have a Pesto recipe you’d recommend? :)
Kristi
That is awesome! Thank you so much for your support! Here is a link to my pesto recipe: ua-cam.com/video/WEYWHiQMz8Y/v-deo.html
You said, “If you’re a vegetarian, you’re going to love this casserole.”
NO. It’s got chicken broth in it. That is made by cooking chickens. It’s no more vegetarian than if it had chicken meat in it.
I love you & your channel and I expect to fit my vegetarian diet I would have to tweak your recipes. But I didn’t expect I’d have to do that with a casserole labeled vegetarian.
The solution to make this vegetarian is to use vegetable broth. Or brew your own broth using better than bouillon no chicken, which is vegetarian.
You could do that or not call this vegetarian. If you serve this to friends as it is and tell them it’s vegetarian you would be violating the trust of those friends who are vegetarian.
I’ve seen people think using lard also doesn’t negate a dish being vegetarian. It does.
I don’t expect others to tweak things to meet my choices. But I do expect if I’m told it’s vegetarian that it actually is so. Sorry.
You are right. I made a mistake. Luckily it’s an easy fix.