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Butternut Squash Enchiladas

Luscious squash, slimming beans, and just the right seasonings are topped with a healthy cream sauce for a nutritious and delicious dish.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Servings: 8 enchiladas
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

Ingredients

Enchiladas

  • 2 1/4 cups shredded raw butternut squash (about 1/2 small squash)
  • 2 teaspoons granulated onion
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon salt
  • 1/3 cup minced fresh cilantro
  • 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
  • 8 6-inch whole-grain tortillas/wraps

Sauce

Optional Toppings

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.)
  • Mix in bell pepper, garlic, beans, and diced onion.
  • Rinse cashews in a colander under very hot water. Drain well.
    Place cashews and remaining 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.
  • Distribute 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

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.
These enchiladas freeze well. To reheat, place thawed or partial thawed enchiladas in a covered casserole dish and bake at 325°F for 20 minutes. Uncover and bake for an additional 5 minutes.