Butternut Squash Enchiladas

There’s something magical about the combination of roasted butternut squash, spices, and melted cheese wrapped up in a warm tortilla. In this recipe, sweet and savory come together in perfect harmony, creating a delightful twist on traditional enchiladas that’s sure to become a new favorite.

Ingredients

• 1 1/2 pounds butternut squash, peeled, seeded, and chopped into 1-inch pieces
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 can (14 1/2 ounces) diced tomatoes, drained
• 1/4 cup chopped fresh cilantro
• 8 corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh scallions, for garnish

Instructions

Preheat your oven to 400 degrees F. Roast the chopped butternut squash on a baking sheet, tossing with a pinch of salt, for about 30-40 minutes, or until tender and caramelized.

In a large skillet, heat a couple of tablespoons of oil over medium heat.

Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper to the skillet, stirring to combine.

Cook for an additional minute.

Stir in the diced tomatoes and cook for about 5 minutes, until the mixture has thickened slightly. In a blender or food processor, blend the roasted squash, the skillet mixture, and chopped cilantro until smooth.

In a large bowl, combine the blended squash mixture, shredded cheese, and a sprinkle of salt and pepper.

In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable and easier to roll.

To assemble the enchiladas, spoon some of the squash mixture down the center of a tortilla, roll up, and place seam-side down in a baking dish.

Repeat with the remaining tortillas and filling. Cover the enchiladas with the remaining cheese and chopped scallions.

Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.

Notes

Roasting the butternut squash brings out its natural sweetness, so don’t skip this step! You can also roast the squash ahead of time and store it in the fridge for up to a day. If using smoked paprika, feel free to adjust the amount to your taste – it can be quite strong! When blending the squash mixture, be patient and let it get smooth – you might need to stop and scrape down the sides a few times.

To prevent the tortillas from cracking, warm them up in the pan as instructed, and don’t overfill them.

You can also use a little water or cooking spray to help the tortillas roll up smoothly. For an extra crispy top, broil the enchiladas for an extra minute or until the cheese is golden brown.

This recipe makes 8 enchiladas – feel free to freeze some for a quick lunch or dinner later!

Nutrional Value

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 30mg
• Sodium: 450mg
• Total Carbohydrates: 40g
• Dietary Fiber: 6g
• Sugars: 8g
• Protein: 20g