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.
All Comments
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!
Hi Sara! A small butternut squash typically weighs around 1 to 1.5 pounds. Once roasted and scooped, you can expect it to yield approximately 1.5 to 2 cups of roasted squash flesh. This varies a bit depending on the moisture content and how thoroughly the squash is cooked. Hope that helps! Let us know if you have any other questions!
Hi! About how much would you expect a “small” butternut squash to weigh? Or what other type of measure-able quantity are we looking at here? Thanks!
Just to put my mind at rest, is it correct that the chiles are NOT reconstituted?
Thanks,
Joe