Recipes and Cooking Squash Enchilada Casserole 4.1 (8) Looking for yummy slow cooker meals? We've got them! These slow cooker enchiladas are filled with butternut squash, hominy, and black beans for a delicious winter meal. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2013 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 35 mins Slow Cook Time: 8 hrs Stand Time: 20 mins Total Time: 8 hrs 55 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 cup peeled and chopped butternut squash or acorn squash 1 15.5 ounce can hominy, rinsed and drained 1 15 ounce can black beans, rinsed and drained 1 cup chopped onion (1 large) ¾ cup chopped red sweet pepper (1 medium) 1 4 ounce can diced green chile peppers, undrained ½ cup salsa 4 cloves garlic, minced ¼ teaspoon salt 1 10 ounce can enchilada sauce 1 8.5 ounce package corn muffin mix 1 cup shredded Monterey Jack cheese with jalapeño peppers (4 ounces) ⅓ cup milk 1 egg, lightly beaten Sour cream Snipped fresh cilantro Directions In a 3 1/2- or 4-quart slow cooker combine squash, hominy, black beans, onion, sweet pepper, chile peppers, salsa, garlic, and salt. Pour enchilada sauce over mixture in cooker. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. For dumplings, in a medium bowl stir together corn muffin mix, 1/2 cup of the cheese, the milk, and egg just until combined. If using low-heat setting, turn cooker to high-heat setting. Stir squash mixture. Spoon dumpling dough by tablespoons into four to six mounds on top of mixture in cooker, spacing mounds evenly. Cover and cook about 50 minutes more or until a wooden toothpick inserted in the center of dumplings comes out clean. (Do not lift cover dufing cooking.) Sprinkle dumplings with the remaining 1/2 cup cheese. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, uncovered, for 20 minutes before serving. If desired, sprinkle with cilantro. Print Nutrition Facts (per serving) 660 Calories 23g Fat 95g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 660 % Daily Value * Total Fat 23g 29% Saturated Fat 10g 50% Cholesterol 91mg 30% Sodium 2276mg 99% Total Carbohydrate 95g 35% Total Sugars 20g Protein 25g Vitamin C 0.7mg 4% Calcium 454.4mg 35% Iron 4.9mg 27% Potassium 855mg 18% Folate, total 108.9mcg Vitamin B-12 0.6mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.