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
I’ve made this enchilada sauce twice and each time I love it even more! Great to have the sauce made and waiting in the freezer for the day I have leftover chicken or turkey. I think it would be splendid with enchiladas stuffed with sautéed greens and mushrooms as another kitchen wizard suggested. I have used whatever dried chiles I have on hand and increased the quantity since we like it spicy. I can envision chilaquiles with this sauce in the future.
Hi Valt! We’ve updated our printed layout for easier use. Thanks for your feedback — hope this helps!
Absolutely delish! I don’t eat cheese, and instead used a mix of roasted mushrooms and chard as filling
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 Masienda Magic in the Kitchen,
Please, how about a printer friendly version of your recipes? Without all the color photos, just a description, ingredients and instructions? I would try so many more of your recipes if they were less of a hassle to print!