Vegetarian Made Easy!
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Creamy,spiced, with just a subtle hint of cinnamon. Our butternut squash enchiladas are out of this world!
I first started making this dish a few years ago. My family loves butternut squash and we wanted to do something unique with it. Inspired by the local Indian restaurant, we wanted to bring in the sweet and savory flavors of garam masala along with some smokey paprika to zest up the squash.
But this recipe is so good that I've made it a few times and I've forgotten to take better photos to share. It fills the house with yummy smells and I can't wait to dig in!
Want to save time? You can easily prep the butternut squash, cut it up and toss it into the Crock-Pot along with 3 cups of veggie broth and all of the spices for 4-5 hours.
Then simply move to the next step when you get home. We will make a note of it in the recipe.
You can make this dish and freeze it for later!
This is an easy dish to make and freeze. Make sure you are using a freezer-safe dish that can be used in the oven. Simply wrap the enchiladas as the recipe states. Add the sauce. Lastly, add the cheese. No need to cook.
DEFROST before cooking. We don't want those dishes to crack. Never but a freezing glass dish in a hot oven, it will burst!
In a preheated 400 degree oven, bake for about 45 minutes.
How to cut a squash
Butternut squash can be a little tough to cut. Before you cut, run very hot water over your squash for 5 minutes.
Use a very sharp knife, a sturdy cutting board, and start at the top.
Cut off the stem. Then slice in half. You can then scoop out the middle and use a vegetable peeler to remove the outer skin.
Spiced Butternut Squash Enchilada Recipe
I love using butternut squash. It has a great versatile texture and the flavors are mild enough that you can transform it from sweet to savory with little effort. This recipe is a little different from your Mexican style enchilada recipe because it has a Indian flair to it. I hope you enjoy!
- 1 medium butternut squash (1 1/2 lbs.) peeled, seeded and cut into chunks ( frozen also works well with this dish but they will be softer.)
- 2 Tbs. brown sugar
- 1 Tbs. ground cinnamon
- 1 tsp. garam masala
- 1 tsp smoked paprika
- 1 medium white onion, diced
- 2 cloves garlic, minced
- 8-oz. pkg. light cream cheese ( Soy Cream Cheese works great! )
- 8 (8-inch) flour tortillas
- 1 cups shredded Monterey Jack cheese
- Pinch of chili powder for top
- (Crockpot Alternative – 3 cups vegetable broth )
1. Bring large pot of lightly salted water to a boil. Preheat oven to 350 [degrees] F. Coat 13 x 9-inch glass baking pan with cooking spray; set aside. Add squash to boiling water and cook until tender, about 12 minutes.
OR In a crockpot, add your veggie broth, squash, and spices and cook for 4-5 hours.
2. Drain squash, transfer to large bowl and mash well. Add cream cheese, brown sugar, cinnamon, paprika and garam masala and blend with hand mixer until smooth. Adjust seasonings to taste. Mix in the onions and garlic.
3. To assemble: Place 1/4 cup squash mixture along center of each tortilla and a little cheese, roll up tightly and arrange seam side down in prepared pan. Top with more cheese. Sprinkle with a dash of garam masala and a pinch of chili powder if you like it spicy.
4. Bake until heated through, about 10 minutes. Top with your favorite toppings and serve hot.