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.
Masienda Team
4-6
1 small butternut squash
2 tbsp olive oil, divided
1 tsp salt, plus more to taste
1 tsp cumin seeds
½ large white onion (or 1 small), diced
4 cloves garlic, minced
3 dried guajillo chiles, stems and seeds removed
2 dried chipotle chiles, stems and seeds removed
1 tsp dried oregano
3–4 cups vegetable broth, divided
1 ½ tbsp apple cider vinegar
12 corn tortillas
1 cup quesillo (or Oaxaca cheese), shredded
Vegetable oil, for frying
Chopped fresh cilantro
Sliced avocado
Preheat oven to 400°F.
Cut the butternut squash in half lengthwise and remove the seeds.
Brush the cut sides of the squash with 1 tablespoon olive oil, sprinkle with salt, and place cut-side down on a parchment-lined baking sheet. Roast for 45 minutes or until soft. Once roasted, scoop out the flesh and set aside.
While the squash roasts, heat 1 tablespoon olive oil in a pan over medium heat.
Add cumin seeds and toast for 30 seconds until fragrant.
Stir in the onion, garlic, guajillo chiles, chipotle chiles, and oregano. Sauté for 4–5 minutes, until the onions are translucent.
Add the roasted squash and 3 cups vegetable broth. Simmer for 5–10 minutes.
Transfer the mixture to a blender. Add vinegar and extra broth as needed for a pourable consistency.
Blend until smooth, then taste and adjust salt.
Preheat the oven to 375°F.
Fry the tortillas in oil for 10–15 seconds per side until softened and lightly golden.
Spread ½ cup of sauce on the bottom of a baking dish.
Fill each tortilla with 2 tablespoons shredded quesillo cheese, roll tightly, and place seam-side down in the dish.
Pour the remaining sauce over the enchiladas, ensuring they are well coated. Sprinkle extra cheese on top.
Cover with foil and bake for 15 minutes. Uncover and bake for another 10 minutes, until cheese is melted and bubbly.
Serve hot, garnished with cilantro and avocado slices.
17 comments
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
I was thinking of keeping about half of the squash in its stew like state and using it to stuff the enchiladas and pureeing the other half to sauce as directed. Do you think this will work? I wanted a little more of the squash texture in the enchiladas. And of course use the cheese also.
Looks great!
Thanks for the recipe!
Thanks so much. I’m making it now and will fo the final bake later today. Can’t wait!
Hi Ida! You can assemble the enchiladas up to 1 day in advance and keep it tightly covered in the fridge before baking. If you want to freeze it, assemble it in a freezer-safe dish and cover it well. When you’re ready to bake, thaw it in the fridge overnight, then bake as usual. Let us know if you have any additional questions.
Can this be made ahead of time and stored in the fridge before baking?