Black Bean and Butternut Squash Enchilada Casserole

Ingredients and Weight:

• 2 large butternut squash, peeled and cubed (about 5 pounds)
• 1 onion, chopped (about 1 pound)
• 4 cloves garlic, minced (about 1 tablespoon)
• 2 poblano peppers, seeded and chopped (about 1 pound)
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2 cans (10 ounces each) diced tomatoes with green chilies, undrained
• 1 can (15 ounces) corn, drained
• 1 cup low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 corn tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream (optional)

Preparation Time:

30 minutes

Cooking Time:

90 minutes

Difficulty Level:

2 (intermediate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine butternut squash, onion, garlic, poblano peppers, black beans, tomatoes, corn, vegetable broth, cumin, chili powder, oregano, salt, and black pepper.
3. Spread mixture evenly into a 9x13 inch baking dish.
4. Top with corn tortillas, overlapping them slightly.
5. Bake for 45 minutes, or until squash is tender and tortillas are golden brown.
6. Sprinkle with cheddar cheese and bake for an additional 15 minutes, or until cheese is melted and bubbly.
7. Serve warm with sour cream, if desired.

Nutritional Information:

• Calories: 350 per serving
• Total Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 500mg
• Carbohydrates: 45g
• Dietary Fiber: 10g
• Protein: 15g

Dish Characteristics:

• Savory, hearty, and flavorful
• Loaded with vegetables and protein
• A delicious and satisfying vegetarian main course
• Can be prepared ahead of time and reheated when ready to serve

User Comments:

• "This casserole was absolutely delicious! The flavors were rich and complex, and the butternut squash was perfectly tender."
• "I love that this dish is not only delicious but also packed with nutrients."
• "I made this for my family and they raved about it. It's definitely a keeper!"
• "I substituted sweet potato for the butternut squash and it was equally delicious."
• "I added some chopped avocado to the top before serving and it was the perfect finishing touch."

Special Precautions and Tips:

• Be careful when cutting the poblano peppers, as they can be spicy. Use gloves if you have sensitive skin.
• If you don't have a baking dish, you can use a large skillet instead.
• This casserole can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and then bake at 350°F (175°C) for 30 minutes, or until heated through.