Harvest Mexican Squash Casserole
Bursting with vibrant flavors and wholesome ingredients, this Harvest Mexican Squash Casserole is the perfect comfort food for fall or any time of the year! Made with tender Mexican squash, hearty black beans, sweet corn, and a medley of bold spices like cumin and chili powder, this dish delivers a deliciously satisfying fusion of flavors. Topped with melted cheddar cheese and garnished with fresh cilantro, this easy-to-make casserole comes together in under an hour, making it a go-to option for weeknight dinners or cozy family meals. Plus, it’s packed with nutrients and can easily be customized for vegetarian or gluten-free preferences. Serve it as a standalone meal or pair it with warm tortillas or a side salad for a complete, crowd-pleasing feast!
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Recipe Information
Ingredients
- 4 cups Mexican squash (chopped)
- 2 tablespoons Olive oil
- 1 medium Yellow onion (diced)
- 3 cloves Garlic (minced)
- 1 14.5-ounce can Diced tomatoes (canned, undrained)
- 1 15-ounce can Black beans (canned, drained and rinsed)
- 1 cup Sweet corn (frozen or canned, drained)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Cheddar cheese (shredded)
- 0.25 cup Fresh cilantro (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the chopped Mexican squash to the skillet and cook for 5 minutes until tender.
Mix in the diced tomatoes (including their juice), black beans, and sweet corn. Stir well to combine.
Season the mixture with ground cumin, chili powder, salt, and black pepper. Let it simmer for 5 minutes.
Lightly grease a 9x13-inch baking dish and transfer the squash mixture into it, spreading it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the mixture.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it sit for 5 minutes to cool slightly.
Garnish with chopped fresh cilantro before serving. Enjoy!
Nutrition Facts
Calories |
1887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 5620 mg | 244% | |
| Total Carbohydrate | 202.3 g | 74% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 57.9 g | ||
| Protein | 93.4 g | 187% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1718 mg | 132% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 5218 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
