Recipe: Butternut Squash Enchiladas

Photo Mar 18, 7 08 15 PM

I have lots of wordier posts in the works, but you guys have gotten a lot of words from me so far. So tonight, I’m just going to give you this incredibly delicious recipe for vegetarian, gluten-free enchiladas that just rocked our world. Nothing grounds me more than cooking on a Sunday and sharing the meal with family and/or friends. I hope you make these soon, and that they make you and your family very happy. Recipe inspired by the amazing Minimalist Baker, who seems to have the almost the exact recipe for everything I’ve been craving these days.

Butternut Squash Enchiladas

Makes 10 enchiladas, so serves about 4 to 5 depending on appetites


1 package chopped butternut squash

1 tablespoon chili powder

1 tablespoon cumin

1/2 teaspoon cinnamon

1/2 teaspoon garlic powder

1/2 teaspoon oregano

Salt and pepper

Olive oil

1 can black beans

1 cup frozen corn, thawed

A few scallions (five?), chopped

10 corn tortillas

One jar of red enchilada sauce (I used Whole Foods 365 and it was pretty darn good)

Shredded cheddar cheese

Garnishes: pickled red onions, scallion greens, cilantro, avocado, Cholula, sour cream


Preheat oven to 425. Dump cubed butternut squash onto a foil-lined baking sheet. Sprinkle with chili powder, cumin, cinnamon, oregano, garlic, salt, pepper and olive oil. Give it a toss. Roast for about 10-15 minutes until it’s browned but not burnt. Once you take the squash out, lower the oven temp to 350.

Scrape roasted squash into a large bowl. Add black beans, corn, and a handful of the scallions and combine (save the rest of the scallions for garnish.

Wrap corn tortillas in a damp paper towel and microwave for 1 minute to warm.

Pour half of the jar of enchilada sauce into a large casserole dish (or two slightly smaller ones, as I did).

Fill each tortilla with about two heaping tablespoons of the squash filling, roll, and place seam side down in casserole dish.

Once all tortillas have been filled and rolled, top with the remaining sauce, then add lots of cheddar cheese (yes, lots is the technical term. Use as much or as little as you’d like).

Bake in 350 oven for about 10-12 minutes until cheese is melted, then hit with the broiler for about 2-3 minutes until golden.

Top with quick-pickled red onions (you can just google the recipe, it’s pretty simple), scallion greens, cilantro, avocado, Cholula, and sour cream. Eat, enjoy, and tell the freezing March weather that it can suck it because you are warm, full, and happy.

Photo Mar 18, 7 12 15 PM

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