Well that’s quite a mouthful isn’t it?
Dinner last night was a fun one with lots of bright colors and interesting flavor combinations. I wasn’t sure how it would turn out, but overall, I was pleased.
To really speed up cook time on this thing, take the quick and easy approach to prepping your butternut squash. Poke holes all over the squash, then microwave on high for about 5 minutes. It will be nearly cooked when you pull it out. Just make sure to use oven mitts; it will be hot! You can peel if and chop it into chunks once it has cooled down a bit.
Other then the squash, nothing needs to be precooked before you bake this dish. And it is vegetarian. Haven’t seen one of those dishes around here in a while have you?
I like to keep you on your toes.
Another great thing about this recipe is that is freezes beautifully and provides lots of leftovers. And leftovers are appreciated around our house right now. With Christmas being a week away, me preparing about a dozen pies for Pie Flutin’, and having to attend multiple parties and events, leftovers are pretty much my best friend.
Remember how we were talking about fun gifts the other day? Here is another great, very reasonably price gift. The white casserole from Crate and Barrel in the cork holder. It is sold as a set and makes for easy oven to table movement. I love it! You can find it here, in a bunch of different sizes, and it is on sale! Bonus!
Can you believe Christmas is one week away? I can hardly wait! Except I will be quite sad when it is time to take down our Christmas decorations and tree. The house looks so beautiful this time of year.
The girls will definitely miss the tree. They very much enjoy knocking ornaments off of it.
- 1 medium butternut squash, microwaved and quartered
- 12 corn tortillas
- 16 ounces favorite enchilada sauce (I used my favorite tomatillo sauce from Central Market)
- 1/2 white onion
- 1 jalepeno
- 1/2 cup cilantro
- 1 zucchini
- 1 garlic clove
- 1 tsp salt
- 1/2 tsp pepper
- 1 can black beans, drained
- 1 1/2 cups bbq sauce
- 1 can Rotel tomatoes, drained
- 2 1/2 cups shredded cheese
- Preheat oven to 350 degrees.
- In a food processor, pulse onion, zucchini, cilantro, jalepeno, and garlic until finely chopped. Pour into large bowl. Add salt, pepper, butternut squash, black beans, and barbecue sauce. Stir together.
- Spread 1/2 cup enchilada sauce on the bottom of the casserole dish. Line with 4 tortillas. Pour half buttermilk squash mixture over top. Pour another cup of enchilada sauce on top, and sprinkle with 3/4 cup cheese. Then repeat this process, adding 4 more tortillas, covering with squash mixture, adding sauce and cheese. Cover this layer with 4 more tortillas. Pour remaining enchilada sauce on top. Pour Rotel tomatoes on top and sprinkle with remaining cheese.
- Place in oven and bake for 35 minutes