Why We Like It
Quick, easy, cooks in one pot...plus it tastes fantastic! This is an ideal meal to use butternut squash, especially if you have a half-used butternut squash screaming to be used! Serve with tortillas, as a wrap, or it's delicious all by itself!
Preheat the oven to 425 degrees
Saute the Veggies:
Add oil to a large skillet over medium high heat (if you have a cast iron skillet or oven-safe skillet, now is the time to use it!) Add veggies and cook for 8-10 minutes, until tender.
Add the Rest:
Add to the skillet with the veggies, stir and cook for 2 minutes until heated through. If not using a cast iron skillet or pan that can go straight into the oven, transfer the mixture into a greased 9 inch x 13 inch baking dish.
Top with Cheese and Bake:
Top veggie mixture with cheese. Bake for 10 minutes until bubbly and cheese is lightly browned.
Serve and Enjoy!
Serve with tortillas as a wrap, or with tortilla chips, if desired.
Watch our video to see how to peel and cut a butternut squash — it is easier than you might think!
Nutrition Information for one serving (with whole wheat tortilla)
- Calories: 380
- Fat: 10.5 g
- Saturated Fat: 3.3 g
- Total Carbohydrate: 58 g
- Cholesterol: 14 mg
- Fiber: 12 g
- Sugars: 7 g
- Protein: 15 g
- Sodium: 610 mg