Butternut Squash Enchilada Skillet

Introduction

— Recipe Title and Inspiration —

If you’re looking for an easy, flavorful, and healthy dinner packed with vibrant vegetables and bold spices, the Butternut Squash and Black Bean Enchilada Skillet might just be the perfect option. This one-pan meal combines savory, sweet, and spicy flavors, creating a dish that is perfect for everyday dinners or even a cozy night in with friends. Plus, it’s entirely vegetarian, but hearty enough to satisfy every guest at the table.

— Why You’ll Love This Dish —

This recipe is ideal not only for its delicious combination of flavors but also because it comes together so quickly. With a mix of tender roasted butternut squash and hearty black beans layered in a spicy enchilada sauce, you’ll enjoy a warm and comforting meal that’s easy to whip up and truly delicious.

Detailed Ingredients with Measures

— A Flavorful Base to Build On —

•⁠ 1 tablespoon avocado oil (or olive oil)
•⁠ 1 medium butternut squash, peeled and diced into small cubes (about 4 cups)
•⁠ 1 teaspoon ground cumin
•⁠ 1 teaspoon chili powder
•⁠ 1/2 teaspoon onion powder
•⁠ 1/2 teaspoon garlic powder
•⁠ Salt and freshly ground black pepper, to taste

— Main Ingredients and Additions —

•⁠ 1 (15-ounce) can of black beans, rinsed and drained
•⁠ 1 (15-ounce) can of red enchilada sauce
•⁠ 1 cup shredded Mexican cheese blend
•⁠ 1/4 cup chopped fresh cilantro, for garnish
•⁠ Juice of 1 lime

Optional Ingredients (to serve):

•⁠ Sliced avocado
•⁠ Salsa
•⁠ Sour cream or Greek yogurt
•⁠ Sliced jalapeños for heat

Prep Time

— Easy-to-Follow Preparation —

This recipe involves minimal prep work but delivers an amazing end result. Plan for roughly 15 minutes to dice your butternut squash, get your spices ready, and prepare the skillet for cooking. Using pre-diced or frozen butternut squash could make this process even faster!

Cook Time, Total Time, Yield

— Cooking Times You Need to Know —

Cook Time: Approximately 25 minutes
Total Time: Just 40 minutes from start to finish
Yield: Serves 4 to 6 people

This dish is quick, satisfying, and perfect for any weeknight. You’ll enjoy the unique blend of southwestern-inspired flavors, which feel like a fresh and healthy twist on classic enchiladas. It’s a meal you can rely on for taste, convenience, and versatility. Master the recipe, and it may just become your next go-to dinner.
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Detailed Directions and Instructions

Step 1: Prepare the ingredients

Preheat your oven to 375 degrees Fahrenheit. Gather all your ingredients for easy access and preparation. Peel, deseed, and dice the butternut squash into small cubes. Dice the onion and mince the garlic. Rinse and drain the black beans, and set them aside.

Step 2: Cook the butternut squash

Heat a large, oven-safe skillet over medium heat and add 2 tablespoons of olive oil. Add the diced butternut squash and season with salt and pepper. Sauté the squash for about 8-10 minutes, stirring occasionally, until it softens slightly but is not fully cooked through.

Step 3: Sauté the onions and garlic

Add the diced onion to the skillet with the butternut squash and cook for another 3-4 minutes until the onion becomes translucent. Stir in the minced garlic and cook for 30 seconds, just until fragrant.

Step 4: Add seasonings and liquids

Sprinkle the mixture with chili powder, ground cumin, and smoked paprika. Stir well to combine the spices with the vegetables. Add your favorite enchilada sauce and a little water to thin it out slightly. Stir everything until combined.

Step 5: Incorporate the black beans

Reduce the heat to low and stir in the rinsed and drained black beans. Let the mixture simmer for about 5 minutes, allowing the flavors to blend well.

Step 6: Add cheese and bake

Sprinkle shredded cheese evenly over the top of the skillet. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbling.

Step 7: Garnish and serve

Carefully remove the skillet from the oven and let it cool slightly. Garnish with optional toppings such as fresh cilantro, sliced avocado, a dollop of sour cream, and crushed tortilla chips. Serve immediately and enjoy.

Notes

Cooking the butternut squash

Be careful not to overcook the squash during the sautéing step, as it will continue to cook in the oven.

Enchilada sauce

Use a mild or spicy enchilada sauce depending on your taste preference. Homemade or store-bought sauce will work well.

Cheese selection

Feel free to experiment with different types of shredded cheese. Cheddar, Monterey Jack, or a Mexican blend are all great options.

Skillet size

Use an oven-safe skillet that is at least 10-12 inches in diameter to ensure enough space for all the ingredients.

Vegetarian option

This dish is naturally vegetarian, but you can make it vegan by using dairy-free cheese or omitting cheese altogether.

Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stove over low heat.
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Cook techniques

Roasting the butternut squash

Cut your butternut squash into small cubes and roast them in the oven. This process enhances the natural sweetness and adds a slightly caramelized texture to the squash.

Sautéing vegetables

Sauté your onions, garlic, and peppers in a skillet. This draws out their flavors and forms the base for your enchilada skillet.

Simmering with spices

Once your base vegetables are sautéed, incorporate chili powder, cumin, and other spices. Cooking these with tomato sauce ensures the flavors meld beautifully.

Melting cheese

After layering your skillet with cheese, cover it to allow the cheese to melt over the enchilada mixture. This step creates a gooey, irresistible topping.

Garnishing

Top your skillet with fresh garnishes like cilantro, avocado, or lime wedges for added flavor and vibrancy.

FAQ

Can I use pre-cut butternut squash for this recipe?

Yes, pre-cut squash is a convenient option that still works perfectly for roasting in this recipe.

Is this dish spicy?

The spice level depends on the chili powder used. For a milder version, reduce the chili powder or use a milder alternative.

Can I make this recipe vegan?

Absolutely. Substitute regular cheese with a vegan cheese alternative to make this dish vegan-friendly.

What is the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or stovetop before serving.

Can I add other vegetables?

Yes, feel free to include additional vegetables like zucchini, spinach, or mushrooms to customize the recipe.

What can I serve with this dish?

This skillet pairs well with a side of rice, tortilla chips, or even a simple green salad for a complete meal.

Can I use a different type of squash?

Yes, other types of squash like acorn squash or kabocha squash can be used as alternatives, as long as they are cut into small cubes and roasted.

Conclusion

This Butternut Squash and Black Bean Enchilada Skillet is a flavorful, nutritious, and easy-to-make vegetarian dish that’s perfect for any weeknight dinner. The unique blend of butternut squash, black beans, and enchilada sauce creates warmth and satisfaction in every bite. It’s not only packed with wholesome ingredients but is also customizable to fit various tastes and preferences. A wonderful, one-pan meal that everyone can enjoy!

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