These enchiladas were at the top of my list when squash season came around — they’re so comforting and the flavor is awesome. To make the filling, the slightly sweet butternut is roasted with chili powder until it starts to get delicious caramelized edges. The butternut is paired with tomatillo salsa (don’t worry, I use store-bought) and goat cheese for the perfect fall/Mexican combo. Every time I make these, I’m surprised by how satisfying they are.
I love these enchiladas stuffed with mushrooms and spinach along with the squash, but you could go more traditional and use peppers and onions instead.
Weeknight hack: If this ^ sight of dealing with a whole squash is stressing you out (I’ll admit it’s a pain), you should be able to find some that’s peeled or even cubed.
The Best ‘Healthy’ Tortillas
I discovered Siete Foods recently and their tortillas are my new go-to. Even though I eat plenty of grains and gluten, I’m always down to use an alternative if it’s good quality and doesn’t have a noticeable effect on the dish. I’ve tried the Siete almond and cassava flour tortillas, and both taste great and hold up perfectly. They’re made with a few simple ingredients — actually much fewer than lots of traditional wheat tortillas (check the labels for preservatives and sketchy stuff!).
Serving Ideas
These enchiladas are really filling – using small gluten-free tortillas (see the recipe notes below), two each plus a simple side salad is plenty for Ross and me. Also see the notes about how to make a half batch, which is what I did for these photos.
If you want to bulk up the dish to serve more people, here are a couple other ideas for easy sides:
- Rice – see my post on perfect brown rice or my Mexican rice recipe
- Refried beans – I like this recipe by Cookie + Kate (I used black beans)
- Or top them off with fried eggs for brunch!
Butternut Squash Enchiladas
Ingredients
- 1 medium butternut squash* (about 2 lbs.)
- extra-virgin olive oil
- 1 tsp chili powder
- sea salt & freshly ground pepper
- 1 large garlic clove, pressed or minced
- 8 oz. mushrooms, sliced - I used baby bella
- 3 cups packed organic baby spinach (about 3 oz.)
- ½ tsp ground cumin
- about 2 ounces goat cheese, crumbled (or sub another cheese)
- 1 cup tomatillo salsa**
- 8 small or 6 large tortillas***
optional toppings:
- handful fresh cilantro
- sliced avocado
- fried eggs
Instructions
- Preheat oven to 425 F. Pierce the whole squash a few times with a fork and microwave for 2 minutes (this makes it a little easier to peel). Allow to cool for a minute, and then remove the skin with a vegetable peeler. With a very sharp knife, slice off the ends and stand the squash upright on one end; cut it in half lengthwise. Scrape out the seeds (I use my metal tablespoon with a sharp edge). Cut the squash into small cubes.
- Line a large baking sheet with a silicone liner, parchment paper or foil. Add the squash cubes to the pan and toss in about 1 tablespoon of olive oil. Sprinkle with 1 teaspoon of chili powder and a bit of salt & pepper; stir to evenly coat. Roast at 425 F for 25-30 minutes or until easily pierced with a fork and caramelized on the edges, tossing once halfway through.
- Meanwhile, prepare your garlic and mushrooms. Heat about 1 tsp of olive oil in a large pan, then add the garlic and mushrooms. Season with ½ tsp cumin and a dash of salt and pepper. Cook for 5-6 mins, stirring occasionally, or until the mushrooms are beginning to brown and shrink. Add the spinach, roughly tearing the leaves into smaller pieces, and cook, stirring continuously, until wilted. Move to a small bowl, draining any liquid.
- When the squash is done, add it to a medium mixing bowl (and keep the oven on). Mash with a potato masher or fork. Taste and add more seasonings if needed.
- Lightly grease a large baking dish and arrange all ingredients nearby. For small tortillas, spread 1 heaping tablespoon of the squash filling into a tortilla, sprinkle with a bit of cheese, and top with some of the mushroom & spinach mixture. Roll and place seam-side-down in the dish. Repeat with the remaining tortillas, packing them tightly together in the dish. Pour the salsa evenly over the tortillas, and top with remaining cheese. Bake at 425 F for 10-15 mins or until cheese is melty. Serve right away with any any desired toppings.
Notes
As always, I love to hear from you if you try a recipe! Let me know in the comments below, and please share any variations, too 🙂
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