3cupscubed pumpkin or butternut squashcubes cut to about 1/2 inch squares
1teaspooncumin
1/2teaspoonchili powder
salt and pepper
1-15ouncecan black beansdrained and rinsed
1cupcooked shredded chicken
3large gluten-free tortillastorn or cut into pieces
pumpkin enchilada sauce
1/4cupchicken broth
3/4cupshredded Mexican blend cheeseplus more for topping
1/2jalapeñosliced
Instructions
Pumpkin Enchilada Sauce
Combine all ingredients in a blender or food processor and blend/process until smooth. Set aside.
Casserole
Place olive oil in a large skillet or pot over medium heat.
Once hot, add the red onions and jalapeños and cook until softened, about 3 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Add the pumpkin or butternut squash along with the cumin, chili powder, salt and pepper, stir to combine, cover and let steam for about 10 minutes over medium-low heat until squash is fork tender.
Uncover, add the beans, chicken and tortilla pieces and stir to combine.
Add the enchilada sauce and chicken broth and stir again until well combined.
Add the cheese, gently stir then transfer the entire mixture to a 9x13 or similar sized baking dish.
Top with additional cheese (about 1/4 cup) and dot the jalapeño slices on top.
Place the baking dish under the broiler in the oven for about 5 minutes until golden and bubbly.
Remove and let sit for about 5 minutes before serving.
Serve with freshly chopped cilantro and/or avocado if desired.