Harvest Mexican Squash Casserole Recipe

Name: Harvest Mexican Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 lb) butternut squash; 2 tablespoons canola oil; 1 cup chopped onion (1 large ); 1 cup chopped green bell pepper (1 large ); 1 1/2 cups chopped zucchini (1 medium ); 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 (2 chopped, 1 sliced); 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

Servings: persons

1 (2 lb) butternut squash
2 tablespoons canola oil
1 cup chopped onion (1 large )
1 cup chopped green bell pepper (1 large )
1 1/2 cups chopped zucchini (1 medium )
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 (2 chopped, 1 sliced)
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

1
Preheat the oven to 375 degrees.
2
Peel the squash, cut in half lengthwise, and scoop out the seeds. Cut into pieces, and place in covered 3 quart casserole dish with a little water. Microwave for 10 minutes, and then let stand for 10 more minutes to finish steaming.
3
Meanwhile, heat the oil in a large skillet over medium heat. Saute the onion, green pepper, zucchini, garlic, jalapeno, and oregano until the vegetables are tender. Remove the pan from the heat.
4
Drain the water from the squash, and mash until smooth. Stir in the sauteed vegetables. Add the corn, basil, chopped tomatoes, kale, light sour cream, salt, cumin, chili powder, coriander, cloves, cayenne, and pepper jack cheese. Stir well.
5
Smooth out the vegetable mixture. Top with the sliced tomatoes. (Add another cup pepper Jack cheese and sprinkle with paprika if you want to go all out!) Bake for 30 minutes. It should be bubbling around the edges and golden in color. Serve immediately.

713

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 (2 lb) butternut squash, 2 tablespoons canola oil, 1 cup chopped onion (1 large ), 1 cup chopped green bell pepper (1 large ), and more.

Yes, Harvest Mexican Squash Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Harvest Mexican Squash Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions