Butternut Squash Enchiladas are a delightful twist on traditional Mexican cuisine, offering a vegetarian option that doesn’t skimp on flavor or satisfaction. In this dish, roasted butternut squash is mashed and then wrapped in soft tortillas, smothered with a savory, spicy sauce, and topped with cheese before being baked to melty perfection. The natural sweetness of the butternut squash pairs wonderfully with the heat of the enchilada sauce and the earthiness of black beans, which can be added for protein and texture. Perfect for a cozy dinner, these enchiladas offer a hearty, comforting meal that’s both nutritious and packed with flavor.
Ingredients:
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 can (15 oz) black beans, drained and rinsed (optional)
- 8 flour or corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- Fresh cilantro, chopped, for garnish
- Sour cream and avocado slices, for serving
Directions:
- Roast the Butternut Squash:
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender and lightly browned. Remove from oven and slightly cool.
- Prepare the Filling:
- While the squash is roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent. Add the minced garlic, cumin, and chili powder, and cook for another minute until fragrant.
- Mash the roasted butternut squash with a fork or potato masher. Stir it into the skillet with the onion mixture. Add the black beans if using and adjust seasoning with salt and pepper.
- Assemble the Enchiladas:
- Reduce oven temperature to 350°F (175°C). Pour about 1/2 cup of enchilada sauce in the bottom of a baking dish to coat.
- Warm the tortillas according to package instructions to make them pliable. Divide the squash mixture among the tortillas, rolling each one tightly, and place seam side down in the baking dish.
- Bake:
- Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them thoroughly. Sprinkle with shredded cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Let the enchiladas cool slightly before sprinkling with chopped cilantro. Serve with sour cream and avocado slices on the side.
Butternut Squash Enchiladas are an excellent way to enjoy a seasonal vegetable in a new and exciting way. Enjoy this comforting, creamy, and nutritious meal on any day of the week.
