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.
This website is brought to you without annoying ads because we can live healthier lives without the influence of marketing. But running a high-traffic site is expensive. How can you help? If you purchase anything through the affiliate links on my site, your cost is the same, but I receive a small commission. Thank you!
Butternut Squash 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
- sliced green onion
- diced avocado
- chopped cilantro
- sliced olives
- 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.
>> One quick request: if you like this recipe, please leave a rating and a comment. Ratings help more people find these healthy recipes!
I hope you have a great week! As always, I love hearing from you guys!
You my also like:
Before you go . . .
Did you know that you can eat all this delicious food AND lose weight? You can!
No calorie counting. No portion sizes.
Join my online weight loss program today!