I have this awesome recipe I’ve been making for a couple of years now and it wasn’t until this week that a friend asked me, “hey, can you please send me that recipe?”
Um. Sure! It was a good reason to finally type it up and share it with all of you. I found a recipe for a black bean/butternut squash one pan meal a long time ago and have been omitting things and tweaking things and making it my own since the very beginning. It’s a hit in our family and the flavors are SO good.
I choose to make my own enchilada sauce (recipe included below) and freeze it in mason jars in exactly the amount I need for this recipe but you could substitute in a store bought can if that’s not something you’re super excited to do on your own. I can tell you the homemade flavors (even after being frozen for three or four months!) FAR exceed what you get from the grocery store shelves! As is the case for a lot of things, it seems. That is a tangent though!
You can serve this any way you like topping-wise. My husband prefers a generous scoop of sour cream while my daughter and I load up on the guacamole (I’ll share my recipe for my homemade guacamole below, too. Because again, SO MUCH better than what you get at the store pre-made.)
Ingredients for Chicken Enchilada with Butternut Squash Dish
2 teaspoons olive oil
1 cup of chicken broth
1 1/2 lbs of cooked shredded chicken (can make ahead of time in crockpot or use rotisserie chicken too)
1 medium butternut squash, peeled and diced into 1/2 in cubes (about 3 cups)
1 small onion, chopped
3 cloves minced garlic (or 2 teaspoons of garlic in a jar)
1/2 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
15 oz can black beans, rinsed and drained
1 cup frozen corn
2 c homemade red enchilada sauce (or sub in 15oz can from the store)
1 c cheddar or colby jack cheese
Cilantro, guacamole, sour cream, etc.
Directions for Chicken Enchilada with Butternut Squash Dish
- In cast iron skillet (or dutch oven, or any LARGE dish you use on the stovetop), heat the oil over medium high heat. Add the onion and garlic and cook until onion is translucent.
- Add butternut squash, salt, cumin, chili powder and chicken broth. Reduce heat to medium/medium low. Simmer until butternut squash is completely cooked, stirring every few moments to rotate the squash. This will take 15-20 minutes if you keep the heat nice and low.
- Add chicken, corn, black beans, and enchilada sauce and cook until completely heated through, another 5-10 minutes.
- Top with cheese and heat until melted. Serve immediately with your choice of toppings.
Ingredients for Homemade Red Enchilada Sauce
2 tablespoons olive oil
2 tablespoons arrowroot powder
2 tablespoons chili powder
1 1/2 cups water
8 oz tomato sauce (no sugar added)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon cumin
Directions for Homemade Red Enchilada Sauce
- In a saucepan, combine olive oil, arrowroot powder and chili powder. Stir to mix. (I like to use a fork to really break up the powder.)
- Add water, tomato sauce, and all remaining ingredients until fully blended. Store unused sauce in fridge or freezer.
Ingredients for super simple Guacamole
2 ripe avocados, mashed w/ some chunks still left
1 tomato, finely diced
Juice of one lime (or more to taste)
Shake of salt (to taste)
Fresh snipped cilantro (to taste)
Add jalapeno or onion if you desire. I just don’t include it.
Directions for super simple guacamole
- Mash avocado with a fork so a few chunks remain.
- Add lime juice and salt. Taste to make sure you like it.
- Stir in diced tomato and snipped cilantro (and onion and jalapeno if desired). Chill and serve!