Okay, so this butternut squash enchilada skillet? It's kind of my love letter to fall. Honestly, the first time I made it, I was just messing around, trying to use up leftover squash. I didn’t expect that it would become a regular in my recipe rotation. The smell alone? Spiced butternut squash, warm tortillas, a hint of smoky chili powder… it's pure autumn magic, you know? It just transports me back to those crisp, cozy evenings, huddled up with a blanket and a good book. To be real, my first attempt was a bit of a disaster the tortillas tore, the filling was a little too watery. But I learned from my mistakes! This version is perfectly balanced, super flavorful, and honestly, the easiest thing ever. This dish is more than just food; it’s a warm hug on a plate, a taste of home, and a reminder that even kitchen chaos can lead to something amazing.
Why You'll Love This Recipe
- It's surprisingly easy, even on a crazy weeknight!
- Great for picky eaters (even my nephew, who's a notorious food snob, loves it!). Leftovers are amazing, too!
- Comfort food perfection! It's that kind of dish that makes you feel all warm and fuzzy inside.
- Perfect for a cozy night in with a movie or a fun date night.
- A total meal-prep win! Make a big batch and enjoy it all week.
- It has that emotional appeal it's pure nostalgia on a plate.
I remember one time, I got so caught up in a phone call while making this, I completely forgot to add the cheese! Oops. Let's just say, it was still delicious, but the cheesy goodness definitely makes a difference. Learn from my mistakes, folks!
Ingredients
- Butternut Squash (about 1.5 lbs): Roasted until tender, it forms the heart of this dish. I usually buy pre-cut squash to save time, but hey, if you're feeling ambitious, go for it!
- Corn Tortillas (12-15): I prefer small ones for a better texture. Don't use the giant ones, unless you like a tortilla-heavy enchilada (which isn't bad, just not what I'm going for here). I've tried using flour tortillas once... kinda worked, but corn is superior in this dish.
- Black Beans (1 can, 15 oz): Rinsing them is key for a better flavor and texture. I usually buy the organic ones, they taste better, I swear!
- Onion (1 medium, chopped): The more garlic you add, the better! Seriously. Fresh garlic is a MUST here. Don't even think about using garlic powder. I once forgot to chop the onion properly and it was a little weird, but I learned from my mistake, lol.
- Chili Powder (2 tbsp): This is where the magic happens. I use a blend of different chili powders for a richer, more complex flavor. You can adjust the amount to your spice preference. I prefer a good smoky flavor here.
- Cumin (1 tsp): The cumin adds warmth and depth to the flavor profile. I love the aroma of cumin while it's cooking; it's such a comforting smell.
- Enchilada Sauce (1 cup): I always make my own, but store-bought is fine, too!
- Monterey Jack cheese (2 cups, shredded): Honestly, this is the best cheese for this recipe. It melts beautifully and has such a mild flavor that it complements the other ingredients.
Instructions
- Roast the Butternut Squash:
- Preheat your oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper. Roast for about 20-25 minutes, or until tender. This is where I always forget to salt the water… oops. Don’t be like me. Make sure to salt the squash well.
- Sauté the Onions and Garlic:
- While the squash is roasting, sauté the chopped onion and garlic in a large skillet until softened. This usually takes about 5-7 minutes. I like to add a little extra garlic here; it's never too much, in my opinion. Add the cumin and chili powder; cook for a minute more, stirring constantly, until fragrant. Remember, this is where the magic happens, so take your time. Don't rush it!
- Combine the Filling:
- Once the squash is roasted, add it to the skillet with the onions, garlic, and spices. Stir in the black beans and enchilada sauce. Simmer for about 10 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed. This part is where I usually add a little extra salt and chili powder to kick it up a notch.
- Assemble the Skillet:
- Layer half of the corn tortillas in the bottom of the skillet, slightly overlapping them. Pour the butternut squash mixture over the tortillas. Top with the remaining tortillas and sprinkle generously with shredded cheese. This is my favorite part! The smell of the cheese melting is heavenly.
- Bake the Skillet:
- Bake in a preheated oven at 375°F for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden brown. Keep an eye on it to prevent burning. I usually cover it with foil for the first 10 minutes to prevent it from drying out too much.
- Serve and Enjoy!:
- Let it cool for a few minutes before serving. Garnish with fresh cilantro and a dollop of sour cream or Greek yogurt (if you're feeling fancy). And there you have it! A warm, comforting, and delicious meal that's perfect for any occasion.
You Must Know
- Don't overcook the squash; it should be tender but not mushy.
- Make sure to use good quality enchilada sauce it makes a big difference in the flavor.
- Adjust the amount of chili powder to your spice preference; start with less and add more if needed.
Making this skillet always reminds me of my grandma's kitchen warm, chaotic, and filled with the most amazing smells. It's a recipe that brings back so many happy memories.
Storage Tips
Leftovers are best stored in an airtight container in the refrigerator for up to 3 days. I tried microwaving it once, and the sauce separated so don't do that, lol. Reheating gently on the stovetop or in the oven works best. It actually tastes even better the next day!
Ingredient Substitutions
If you don't have butternut squash, you can use sweet potato or pumpkin instead. I tried it with pumpkin once, and it was surprisingly delicious! You can also use different types of beans kidney beans or pinto beans would work well. For the cheese, cheddar or pepper jack would also be a great choice.
Serving Suggestions
This skillet is amazing on its own, but it also pairs perfectly with a simple side salad or some roasted vegetables. A crisp, cold beer or a glass of your favorite red wine would be the perfect accompaniment. This dish and a rom-com? Yes, please!
Cultural Backstory
This recipe is inspired by classic mexican enchiladas, but with a twist. I love how it blends traditional flavors with seasonal ingredients. It's a testament to how food traditions can adapt and evolve while still retaining their essence. For me, it represents the warmth and comfort of family meals.
Pro Tips
- Toasting the tortillas briefly before layering them in the skillet helps prevent them from getting soggy.
- Adding a sprinkle of smoked paprika to the filling adds another layer of depth and complexity.
- Top with a dollop of sour cream or Greek yogurt and fresh cilantro for a pop of freshness!
This recipe is more than just a dish; it’s a cozy memory, a taste of home, and a reminder that even kitchen mishaps can lead to something truly special. I hope you enjoy it as much as I do. Let me know how your version turns out!
Frequently Asked Questions
- → Can I make this recipe ahead of time?
Absolutely! You can assemble the skillet ahead of time and bake it just before serving. The flavors will actually meld better if it sits overnight in the fridge.
- → What if I don't have enchilada sauce?
You can easily make your own with some chili powder, cumin, oregano, and a little tomato paste. Or you can use a simple tomato sauce instead it won't be quite the same, but still tasty!
- → How do I prevent the tortillas from getting soggy?
Toast them briefly in a dry skillet before layering them in the dish. It adds a little texture and prevents them from getting too soft.
- → How long can I store the leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Avoid microwaving them reheat gently on the stovetop or in the oven.
- → Can I add other vegetables?
Yes! Feel free to add other vegetables like bell peppers, corn, or zucchini. I've tried adding mushrooms once it was interesting. Experiment and see what you like!