Butternut Squash Enchiladas

October 05, 2015 | Justine Hoover

Butternut Squash Enchiladas

/>Butternut squash is one of my favorite things to grow in my garden. I love the flavor, texture, and smell of a bowl of steaming hot squash. Unfortunately, I was not able to grow butternut squash in my garden this year, but I know I can find an abundance of it (at a good price) at the Farmers Market and grocery store this time of year.

The tricky thing about butternut squash is preparing it. It is hard to cut and even harder to peel. It took me many, many, many tries to finally find the best way for me to prepare it. To find out the easiest way to prepare butternut squash, watch this video with Danielle, one of our student staff members.

If you do not like squash served plain, try our recipe of the month for October – Butternut Squash Enchiladas. This recipe takes typical enchiladas and boosts their nutrition by adding cooked, cubed butternut squash to the filling. These enchiladas are an easy and tasty way to get the vitamin A and fiber our bodies need.

Butternut Squash Enchiladas

Serving Size: 1 enchilada
Serves: 8
Ingredients: Butternut Squash Enchiladas-web
  • 2 1/2 cups butternut squash (or other winter squash), cooked
  • 1 can (15 ounces)  black beans (drained and rinsed)
  • 1/2 cup onions, diced (1/2 medium onion)
  • 1/2 cup fresh cilantro, chopped or 3 tablespoons dried cilantro
  • 2 teaspoons garlic powder
  • 1/2 teaspoon cumin
  • 1 cup  2% fat cheese, shredded (like cheddar or Mexican blend), divided
  • 8 tortillas (6″)
  • 1  cup salsa or 1 can (10 ounces) red or green enchilada sauce
  • 1/2 cup Greek yogurt
  1. Preheat oven to 375 ºF.
  2. Mix the squash, beans, onion, cilantro, garlic powder, and cumin in a bowl.
  3. Mix 3/4 cup of the cheese into the squash mixture.
  4. Put a 1/2 cup strip of filling on each tortilla. Roll the tortilla around the filling. Put the tortilla into a greased 9″ x13 ” baking dish with the seam down.
  5. Cover the tortillas with the salsa or enchilada sauce. Put the rest of the cheese (1/4 cup) on the salsa or sauce.
  6. Bake for 25 minutes.
  7. Serve each enchilada with 1 tablespoon of Greek yogurt.

  • Use a medium butternut squash (2 to 3 pounds) to make about 2 cups of diced squash.
  • Use spices like onion powder, chili powder, or cayenne pepper instead of the cumin or garlic powder.
  • Put 2 to 3 tortillas at a time in the microwave. Heat for 10 seconds so they do not tear.

Justine Hoover

Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.

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