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