Butternut Squash Enchiladas
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.
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Butternut Squash Enchiladas
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 cooked 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 sweet 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
- 4 teaspoons granulated onion - (1 tablespoon + 1 teaspoon)
- 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. In a food processor, using the shredding blade, 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.
Notes
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this looks so delicious! My husband hates eggs, so I never make Frittata’s which is a shame. Have you tried freezing this or something similar. I’m thinking for my breakfast or lunch, I could make ahead. Let me know, much appreciated!
Hi Rose,
Yes, this does freeze nicely.
I hope you enjoy!
Jennifer
Jennifer, quick question. You say that the butternut squash enchiladas are gluten free? Are there gluten free tortillas? Do you use corn or are there gluten free flour tortillas?
Just having fun picking out the next Jennifer’s Kitchen recipe I’m going to try!
Hi Stacey,
Thank you for your comment. Yes, there are a few gluten-free tortillas available. The healthiest ones that I’ve found are Food for Life brown rice tortillas.. They’re a little tricky to work with since they can be dry and can fall apart if not careful, but once you get the hang of how to work with them (keep them frozen until ready to use, cover them evenly with the sauce), they’re a great option.
Thank you! Do soft corn tortillas work well?
I haven’t tried corn tortillas with this recipe, but based on experience with them in other recipes, I think they should work!
Thank you, Jennifer! Your recipes continue to be a blessing!
Best recipe yet. It came out perfect and definitely not mushy! It’s pinned and saved for next time!
Aw, thanks Kelly! So happy you liked it. 🙂 Thanks for your comment and for pinning it 🙂