Meatless Monday meets seasonal butternut squash. Hooked yet? This dinner was inspired by Real Simple’s October issue. Spicy jalapeños, smooth sour cream, and sweet squash with salsa verde provide a hearty dish good for the heart! I used less salsa and added more cheese (because everything is better with more cheese!) than the original recipe and it totally worked, ask my husband and his huge second plate! Dig into Meatless Monday Layered Squash Enchilada Verde.
1 16oz jar of salsa verde
15 corn tortillas
8oz shredded marble jack cheese
1 can black beans, rinsed
1 small butternut squash, peeled and sliced in 1/4inch pieces
1/4 cup chopped cilantro
1/2 cup sour cream
Pickled jalapeños for topping
Preheat oven to 375 degrees.
Pour 1/4 cup of salsa verde on the bottom of a baking dish. Layer 5 corn tortillas on top. Pour 1/2 cup of salsa verde on top of tortillas. Layer 1/2 the butternut squash, 1/2 the black beans, and 1/3 cheese. Top with 5 more corn tortillas. Repeat one more time, reserving a handle for black beans. Top with remaining 5 more corn tortillas and remaining salsa. Cover with foil and bake for 1 hour.
Remove from oven, uncover, and top with remaining cheese and black beans. Broil for about 5 minutes until bubbly and gold brown on top. Re-cover and let cool for 10 minutes. Garnish with dollops of sour cream, cilantro, and jalapeños.
This fall inspired dish is sure to leave your belly full and your south of the border culinary cravings satisfied. Butternut squash is the perfect seasonal transition food to bring us into fall. A bit of spice to kick up your Monday and everyone will leave the dinner table a happy camper!
Stpehanie a.k.a. The Foodetarian