This dish was excellent – I used acorn squash and added corn. Served it over black rice. I also used baked corn tortilla chips because I was afraid the uncooked ones would get soggy. Because of my love affair with enchiladas, I always make my own enchilada sauce and keep it frozen, it’s so much better than canned! Of course, if you’re pressed for time store bought enchilada sauce would be fine. Canned beans are inexpensive so this is a great meal if you’re on a budget.

If you decide that you aren’t in the mood to cube a squash, you can usually purchase cubed butternut squash at the grocery store. No, I definitely need to explain how good this dinner is! It all started when I discovered an extra butternut squash laying around. I use basic chili powder and then I found a chili-lime spice blend and that’s delish too.

A little time consuming to prep but worth it. Never thought about combing butternut squash with black beans. I missed getting my flu shot this year at work due to being on crutches. Thankfully I’m principal appreciation month of them now this week and can get back to life and cooking. Top with scallions and eat with sour cream if desired. I topped it with hot sauce, diced avocado, lime juice, and sliced green onions.

This is so delicious I will be making this weekly Taco Tuesday is now enchilada casserole Tuesday. I don’t remember how I found this recipe, but this is become my go to recipe to impress my non-vegetarian friends. It is just so yummy and filling and flavourful. Tonight I split the recipe into five smaller containers. One for me for dinner, and for to freeze. So I can send to back to school with each of my kids at University.

Season with salt and pepper, to taste. Sprinkle with cumin, salt & pepper then mix until evenly distributed. Roast vegetables in the oven for about 40 to 45 minutes, until the squash is tender.

I hope everyone had a GREAT Thanksgiving and got to spend plenty of time with loved ones over the holiday. All of my siblings were in town (which… (I roll my enchiladas like blintzes, instead of the traditional fold over. I like the presentation better and the filling stays inside).

Add cubed butternut squash to a baking sheet and drizzle with oil and a pinch each salt and pepper. We love this recipe and have made it a few times, but there’s no way the prep is 5 minutes. It took us 45 minutes to make it. This was a hit with both my husband and I. He generally doesn’t like butternut squash, finds it too sweet when it’s roasted, but he loved this.

I’ve never made enchiladas before and my husband and I are definite meat eaters so I was a little skeptical of this recipe. But it did not disappoint! It was still very flavorful and delicious.

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