Butternut Squash Mexican Casserole

This ‘Butternut Squash Mexican Casserole’ is the perfect evening meal to pop in the oven and let it bake away until golden. Packed full of spicy roasted Butternut, kidney beans and spinach topped off with Quinoa and dairy-free cheese. 

Butternut Squash Mexican Casserole

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I don’t make recipes like this anywhere near often enough and whenever I do I absolutely love them, and I think this is helped by the simplicity of casserole type recipes and probably the fact I absolutely love anything Mexican inspired, warming and perfect for colder evenings. Plus, this recipe reminds me of Pumpkins (probably due to the fact they are part of the same ‘family’), which are of course, perfect for Autumn.

It’s also not very often that a Butternut Squash enters my kitchen as I find them a little bit of a faff! Don’t get me wrong, I really enjoy eating them and I have many recipes I’d like to make with them but I don’t buy them as I find they’re really tough to cut into and this just puts me off instantly. However, in my Vegetable Box Delivery, there was a Butternut Squash, so of course, instead of waste it, I have to cook it, which is perfect for me because I like to try new things, set myself new challenges and create new recipes.




I had a number of recipes I was going to make with a Butternut Squash, but really when it comes down to it, Mexican inspired recipes will always win so this ‘Butternut Squash Mexican Casserole’ is a little bit of everything I love chucked into one pot and then one casserole dish and baked in the oven until browned.

This ‘Butternut Squash Mexican Casserole’ is the perfect recipe to cook for guests or family at the Weekend as it requires a little extra time but once you’ve put the effort in, you can pop it in the oven to do its thing whilst you entertain your guests.




Seeing as I find Butternut Squash a little hard work at times, I opted to Roast it so that the flesh was easier to cut into a scoop out, but Roasting always brings out the best of the flavour so I would recommend this step. Whilst the Butternut Squash is roasting, you can make the Mexican casserole filling with the spices, chopped tomatoes, spinach and beans, as well as, putting the quinoa on the stovetop to cook. Once the Butternut Squash has softened but still remains tender, you can remove it from the oven and carefully cut it into cubes and scoop it out and add to the remainder of the filling on the stovetop.

Add the Mexican filling to a casserole dish and top with the cooked Quinoa, Dairy-free Cheese Shreds and Jalapeno slices, if desired, and bake in the oven until golden (approximately 20 minutes). Allow to cool for a few minutes, before serving with some fresh salad, avocado and coriander for garnish.

Butternut Squash Mexican Casserole

If you would like to try some similar recipes, then have a look at these:

Ratatouille Bake

Courgette Layered Ragu

Chickpea and Sweet-Potato Layered Bake

Sweet-Potato and Quinoa Mediterranean Bake




I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Butternut Squash Mexican Casserole
 
Prep time
Cook time
Total time
 
Recipe type: Vegan
Cuisine: Mexican, Casserole
Serves: Serves 4-6
Ingredients
  • Olive oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 clove garlic, minced
  • 1 butternut squash, roasted and diced
  • 1 can kidney beans, drained and rinsed
  • 4 cubes frozen spinach or bunch fresh spinach, wilted
  • 1 tbsp. tomato paste
  • 1 tbsp. chilli powder
  • 1 tsp cumin powder
  • ½ tsp paprika
  • 1 can chopped tomatoes or passata and handful diced tomatoes
  • ½ cup quinoa, cooked
  • ½ cup dairy-free mozzarella shreds (I use supermarket brand)
  • Jalapeno slices, to serve (I used a jar)
  • Coriander leaves, to garnish
  • Avocado slices, to serve
Instructions
  1. Pre-heat oven to 375F/190C/Gas Mark 5.
  2. Line a baking tray with parchment paper.
  3. Cut your butternut squash in half and spray with a little cooking oil. Place flesh down on a baking tray and bake for for 30-40 minutes, until the flesh has softened but still tender.
  4. You can also set your quinoa in a saucepan of simmering water (if you haven't cooked already) and cook for 20 minutes or until cooked through. Drain and set aside.
  5. Meanwhile, make your remaining casserole filling, heat olive oil on a medium heat,
  6. then add the onion and sauté for 5 minutes, then add the garlic for a minute, followed by the pepper for another 5 minutes to soften.
  7. Next, add the spices for a minute, then stir through the tomato paste, and then add the chopped tomatoes and bring to medium simmer, then add the frozen spinach and cook through until wilted (5-10 minutes), then add the kidney beans and stir through.
  8. Check the butternut squash for doneness. Remove from the oven and set aside to cool for minutes before removing the flesh and dicing into equal sized cubes.
  9. Then add the squash to the rest of the ingredients and carefully stir through.
  10. Add the casserole filling to a casserole dish and evenly top off with the quinoa, mozzarella shreds and jalapeno slices.
  11. Bake in the oven for approx. 30 minutes, until golden and then serve with fresh coriander, avocado slices and a side salad, if desired.

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