Butternut Squash Enchiladas Recipe

Name: Butternut Squash Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash (3-1/2 to 4 pounds); 1 medium sweet red pepper, chopped; 1/2 cup chopped onion; 1 garlic clove, minced; 1 teaspoon canola oil; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon pepper; 1/4 teaspoon salt; 1 package (12 ounces) frozen vegetarian meat crumbles, thawed; 1 can (10 ounces) enchilada sauce, divided; 8 flour tortillas (8 inches), warmed; 1 cup shredded reduced-fat Mexican cheese blend, divided

Servings: persons

1 medium butternut squash (3-1/2 to 4 pounds)
1 medium sweet red pepper, chopped
1/2 cup chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon salt
1 package (12 ounces) frozen vegetarian meat crumbles, thawed
1 can (10 ounces) enchilada sauce, divided
8 flour tortillas (8 inches), warmed
1 cup shredded reduced-fat Mexican cheese blend, divided

1
Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350u00b0 for 55-65 minutes or until tender. Cool slightly; scoop out flesh and set aside.
2
In a
3
coated with cooking spray, cook the red pepper, onion and garlic in oil until tender. Stir in the cumin, chili powder, pepper and salt; cook 1 minute longer. Stir in crumbles and reserved squash; heat through.
4
Spread 1/4 cup enchilada sauce into a 13x9-in. baking dish coated with cooking spray. Place about 3/4 cup squash mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in prepared dish. Pour remaining enchilada sauce over the top; sprinkle with remaining cheese.
5
Bake, uncovered, at 350u00b0 for 25-35 minutes or until heated through.

1056

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium butternut squash (3-1/2 to 4 pounds), 1 medium sweet red pepper, chopped, 1/2 cup chopped onion, 1 garlic clove, minced, and more.

Yes, Butternut Squash Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions