Roasted Butternut Squash And Soy Chorizo Enchiladas

These Roasted Butternut Squash and Soy Chorizo Enchiladas are a game-changer for fall flavors! Sweet, caramelized squash pairs perfectly with spicy, savory soy chorizo, all wrapped up in tender tortillas and smothered in rich enchilada sauce and melted vegan mozzarella. It’s a cozy, comforting dish that’s sure to become a new favorite.

Ingredients

• 2 medium butternut squash (about 2 lbs total)
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces soy chorizo, casings removed
• 8 corn tortillas
• 1 (10 oz) can enchilada sauce
• 1 cup shredded vegan mozzarella cheese (such as Daiya)
• Optional toppings: diced fresh cilantro, diced avocado, sour cream, salsa, lime wedges

Instructions

Preheat your oven to 400°F (200°C).

Cut the butternut squash in half lengthwise and scoop out the seeds and pulp.

Place the squash on a baking sheet, cut side up, and drizzle with 1 tablespoon of olive oil.

Roast in the oven for about 45 minutes, or until the squash is tender and caramelized.

While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the diced onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute.

Stir in the ground cumin, smoked paprika, salt, and black pepper.

Cook for 1 minute, until the spices are fragrant.

Add the soy chorizo to the skillet, breaking it up with a spoon as it cooks, until it’s no longer pink, about 5-7 minutes.

In a large bowl, combine the roasted squash flesh, cooked soy chorizo mixture, and 1/2 cup of the enchilada sauce.

Mix well to combine.

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, lay a tortilla flat and spoon some of the squash and chorizo mixture onto the center of the tortilla.

Roll up the tortilla and place seam-side down in a baking dish.

Repeat with the remaining tortillas and filling.

Pour the remaining enchilada sauce over the rolled tortillas and top with shredded vegan mozzarella cheese.

Cover the dish with aluminum foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.

Remove the foil and bake for an additional 5-10 minutes, or until the top is lightly browned.

Remove from the oven and let cool for a few minutes before serving.

Serve hot, garnished with your choice of optional toppings.

Notes

You can use other types of winter squash such as acorn or kabocha if you can’t find butternut squash. Adjust the roasting time accordingly.

If using a different type of chorizo, make sure to check the package instructions for cooking.

Soy chorizo can be substituted with regular chorizo if you’re not vegan. Don’t overfill the tortillas, as they can break apart while rolling.

Leave a small border at the top to ensure they seal properly.

For an extra crispy top, broil the enchiladas for 1-2 minutes after removing the foil. Keep an eye on them to avoid burning.

You can prepare the squash and chorizo mixture ahead of time and store it in the fridge for up to a day or freeze for up to a month.

To reheat, cover the dish with foil and bake at 350°F (180°C) for about 20-25 minutes, or until hot and bubbly.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 4.5g
• Cholesterol: 0mg
• Sodium: 550mg
• Total Carbohydrates: 38g
• Dietary Fiber: 6g
• Sugars: 8g
• Protein: 20g