This super comforting Butternut Squash Casserole is filled with Mexican spices and some cheesy goodness for one delightful and versatile vegetarian dish certain to please the pickiest of palates! Gluten-free, with a vegan option, too!
Prep cubed butternut squash by boiling or steaming until tender. Place cooked squash into a blender or food processor, then blend until you have a smooth puree. Pour into a bowl and set aside.
Preheat oven to 375°F (190°C).
In a skillet over medium heat add garlic, onion and pepper. Saute for 10 minutes, stirring frequently.
Add cayenne and black pepper. Saute for 2 minutes longer.
Add saute mixture to the pureed butternut squash.
Add yogurt, cheese and remaining spices. Mix until well combined.