Harvest Mexican Squash Casserole

Jun 01, 2023June 1, 20230 3
Harvest Mexican Squash Casserole Recipe
in Casserole

Prep

20 min

Cook

50 min

Ready In

1 hour 10 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 butternut squash
2 tablespoons canola oil
1 cup chopped onion
1 cup chopped green bell pepper
1 1/2 cups chopped zucchini
4 large garlic cloves , peeled and minced
1 medium jalapeno pepper , minced
1 teaspoon dried oregano
1 cup corn kernel ( fresh or frozen )
1/4 cup chopped fresh basil or 2 tablespoons dried basil
3 medium tomatoes
1 cup chopped kale
1 cup light sour cream
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander
1 pinch ground cloves
1 pinch cayenne
1/2 cup grated monterey jack pepper cheese

Nutrision Information

Servings Per Recipe
8
Calories
263
Sugar
7g
Fat
18g
The Harvest Mexican Squash Casserole is a delicious and healthy meal that's perfect for the fall season. With its blend of butternut squash, zucchini, and kale, it's packed with a variety of vegetables that provide a range of health benefits. This casserole is also quite spicy, so it's perfect for those who like a bit of heat. It's a hearty meal that's sure to satisfy any appetite, and it's easy to customize based on what you have on hand. Whether you're looking for a tasty vegetarian recipe or just looking to add more vegetables to your diet, this casserole is sure to become a family favorite.

Instructions

1.Preheat your oven to 375 degrees F.
2.Cut the butternut squash into small pieces and set aside.
3.Heat the canola oil in a large skillet over medium-high heat.
4.Add onion, bell pepper, zucchini, garlic, and jalapeno pepper to skillet and cook until softened.
5.Stir in oregano, corn, basil, and kale.
6.Cut the tomatoes into small pieces and add to the skillet.
7.Cook the vegetable mix for 5 minutes.
8.Add the butternut squash to skillet and continue cooking for another 10 minutes.
9.In a separate bowl, mix together light sour cream, salt, cumin, chili powder, coriander, cloves, and cayenne.
10.Pour the vegetable mix into a 9x13 inch baking dish.
11.Spread the sour cream mixture on top of the vegetables and sprinkle with the grated cheese.
12.Bake in preheated oven for 35-40 minutes, or until cheese is melted and bubbly.

PROS

This casserole is packed with healthy vegetables like butternut squash, zucchini, and kale.

It’s also a great way to use up leftover vegetables in the fridge.

It’s a hearty meal that will satisfy any appetite.

CONS

This casserole may take a bit of time to prepare, but it’s well worth the effort.

It’s also quite spicy, so it may not be suitable for those who don’t like hot food.

HEALTH & BENEFITS

Butternut squash is high in vitamin A and potassium, which can help support healthy vision and lower blood pressure.
Zucchini contains antioxidants that protect against cell damage and can help support healthy digestion.
Kale is loaded with vitamins and minerals, and can help regulate blood sugar levels and support heart health.

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