Name: Butternut Squash Enchiladas
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8 enchiladas
Ingredients: 2 1/4 cups shredded raw butternut squash (about 1/2 small squash); 1/4 small red bell pepper, diced – optional; 4 cloves garlic, minced; 3/4 cup white beans, drained but NOT rinsed – I use cannellini beans .; 1 medium to large yellow onion, diced; 2 teaspoons granulated onion; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon paprika; 1/4 teaspoons cumin, scant; 1/4 teaspoon salt; 1/3 cup finely chopped fresh cilantro; 8 6-inch tortilla wraps; 1 1/3 cups raw cashews; 1 3/4 cups water; 1 tablespoon + 1 teaspoon granulated onion; 1 teaspoon salt, scant; 1/2 teaspoon granulated garlic; sliced green onion; diced avocado; chopped cilantro; sliced olives

Our garden produced quite a bit of winter squash this year and we’ve been enjoying it roasted, baked, and steamed. But after nearly 50 pounds of squash, I was looking for something different. And, oh wow, did these Butternut Squash Enchiladas hit the spot! They are now officially my favorite way to eat squash.

I even tested them on a few who didn’t like squash. They were a hit!

How to Easily Cut Butternut Squash

Feeling intimidated by preparing winter squash? I gotcha covered. Here’s a step-by-step guide to cutting butternut squash.

About This Recipe

This recipe uses about one half of a small butternut squash or one-quarter of a medium to large one. What to do with the remainder of the squash? You could make a double batch of these scrumptious enchiladas or you could enjoy one of these delicious winter squash recipes.

Butternut Squash Enchiladas

Prep 25 mins

Cook 35 mins

Total 60 mins

Author JennifersKitchen

Yield 8 enchiladas

Luscious squash, slimming beans, and just the right seasonings are topped with a healthy cream sauce for a nutritious and delicious dish.

Ingredients

ENCHILADAS

2 1/4 cups shredded raw butternut squash (about 1/2 small squash)
1/4 small red bell pepper, diced – optional
4 cloves garlic, minced
3/4 cup white beans, drained but NOT rinsed – I use cannellini beans.
1 medium to large yellow onion, diced
2 teaspoons granulated onion
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon paprika
1/4 teaspoons cumin, scant
1/4 teaspoon salt
1/3 cup finely chopped fresh cilantro
8 6-inch tortilla wraps

SAUCE

1 1/3 cups raw cashews
1 3/4 cups water
1 tablespoon + 1 teaspoon granulated onion
1 teaspoon salt, scant
1/2 teaspoon granulated garlic

OPTIONAL TOPPINGS

sliced green onion
diced avocado
chopped cilantro
sliced olives

Instructions

Peel squash and cut into large pieces, discarding seeds. Using the shredding blade of a food processor, shred squash into large shreds. Place into mixing bowl.
Add seasonings and cilantro, mixing well after each addition. (I find that a fork works better for mixing this than a spoon.)
Add pepper, garlic, beans, and diced onion.
Place sauce ingredients in blender and blend until smooth and creamy. (I recommend a heavy-duty blender for this; otherwise, the sauce may not get creamy.)
Stir 1/3 cup sauce into vegetable mixture.
Place approximately 1/3 cup of vegetable mixture down center of tortilla. Fold edges over filling and place seam-side down into an oiled 9-inch x 13-inch baking dish. Repeat with remaining tortillas.
Pour remaining blender mixture over enchiladas taking care to cover edges of tortillas.
Bake at 375°F for 35 minutes. If top or edges get too dark before enchiladas are done, cover with foil.
Serve hot topped with green onion, cilantro, avocado, and/or olives.

I hope you have a great week! As always, I love hearing from you guys!