Bathe Your Enchiladas in Butternut Squash
Bathe Your Enchiladas in Butternut Squash
February 18, 2025
If you’re tired of coming up with ways to jazz up winter produce, we’ve got you covered. You’ll roast butternut squash (you can even buy the pre-chopped bags to speed things up) and blitz it with chiles and spices to make a silky-smooth enchilada sauce that’s sweet and earthy in all the right ways. Stuff the enchiladas with cheese (add some roasted veggies or shredded chicken if you’d like), bathe in the sauce, and bake. Dinner, solved.
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I have made similar enchiladas with cubed sweet potatoes and black beans. I will have to try squash. I use a combination of chiies and clean 3 pounds or more at a time. I freeze portions so it’s ready when I need it.
Hi Sonja! Yes, you can definitely deseed the chipotle chiles if you’d like it to be less spicy.
Should the chipotle chilis be seeded too?
Hi Wayne! That sounds like a delicious idea! Keeping half of the squash chunky for the enchiladas will definitely give you that extra texture. Just make sure to add a little more broth when pureeing the other half for the sauce, so it stays smooth and pourable. Let us know how it turns out!
Hi Joe, that’s correct! The chiles are used as they are—no need to rehydrate them. They’re sautéed with the onions, garlic, and spices, then blended into the sauce. Hope that helps! Let us know if you have any other questions!