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Southwestern Squash Casserole Recipe

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This recipe for Southwestern Squash Casserole is from Donna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
•1 tablespoon vegetable oil
•½ large white onion, chopped
•2 cloves garlic, minced
•1 poblano pepper, chopped (use a green bell pepper for less spice)
•1 cup small diced butternut squash (about ½ medium squash)
•1 teaspoon dried oregano
•1 teaspoon ground cumin
•½ teaspoon coriander
•½ teaspoon smoked paprika
•½ teaspoon coarse salt
•1 can black beans (15.5 ounces), drained and rinsed
•1 cup salsa (divided)
•3 tablespoons sour cream (divided)
•12 corn tortillas
•1 ¾ cups grated cheddar cheese
•2 green onions (white and light green parts), minced
Directions:
Directions:
Pour oil into a large skillet and warm it over medium-low heat. Add onions, garlic, pepper, squash, oregano, cumin, coriander, paprika and salt. Cook, stirring occasionally, until onions are soft and you can pierce squash with a fork, about 10 minutes. (Squash will complete cooking in the oven.) Stir in beans.

Preheat oven to 350
Coat bottom of 8-inch square pan with ½ cup of salsa. Then begin layering lasagna: Spread 4 tortillas on top of the salsa, then half the squash mixture. Dollop with 1 ½ tablespoons sour cream and ½ cup cheese. Add 4 more tortillas, the remaining squash mixture, 1 ½ tablespoons sour cream and ½ cup cheese. The last layer is the remaining 4 tortillas, topped with ½ cup salsa, remaining ¾ cup cheese and the green onions.

Bake in preheated oven 30 minutes. Let stand 10 minutes before cutting.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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