Name: Butternut Squash Enchiladas Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: For Vegetables:; 2 lb seeds removed and cut into ¾-inch pieces butternut squash; 1 cut into 8 wedges Large Onion; 2 garlic cloves; 2 tbsp olive oil; ½ tsp salt; ⅛ tsp black pepper; For Sauce:; 28 oz (1 can) whole tomatoes with juice; 1 tbsp or regular chili powder ancho chili powder; ½ tsp oregano; ½ tsp cumin; ½ tsp salt; 1 tbsp olive oil; For Filling and Assembly:; ¼ cup (to brush on the tortillas) olive oil; 15 oz (1 can), rinsed and drained black beans; 12 (7-inch) corn tortillas; 2 cups grated Monterey Jack cheese; For the Garnishes (Optional):; 1 handful cilantro leaves; 1 sliced avocado; 6 thinly sliced radishes; ¼ sliced red onion; ½ cup thinned with milk to the consistency of thick cream sour cream

How To Make Butternut Squash Enchiladas

For a fall-inspired, vegetarian twist on a traditional Mexican dish, this squash enchilada does an excellent job at serving those warm flavors we all love.

Preparation: 45 minutes

Cooking: 25 minutes

Total: 1 hour 10 minutes

Serves:

Ingredients

For Vegetables:

2lbbutternut squash,seeds removed and cut into ¾-inch pieces
1large onion,cut into 8 wedges
2garlic cloves
2tbspolive oil
½tspsalt
⅛tspblack pepper

For Sauce:

28ozwhole tomatoes with juice,(1 can)
1tbspancho chili powder,or regular chili powder
½tsporegano
½tspcumin
½tspsalt
1tbspolive oil

For Filling and Assembly:

¼cupolive oil,(to brush on the tortillas)
15ozblack beans,(1 can), rinsed and drained
12corn tortillas,(7-inch)
2cupsmonterey jack cheese,grated

For the Garnishes (Optional):

1handfulcilantro leaves
1avocado,sliced
6radishes,thinly sliced
¼red onion,sliced
½cupsour cream,thinned with milk to the consistency of thick cream

Instructions

Preheat the oven to 450 degreesF.
On a large, rimmed baking sheet, mound the squash cubes in the center and place the onion wedges and garlic on the side. Sprinkle everything with olive oil, salt, and pepper.
Toss to coat the vegetables and spread them evenly over the baking sheet, segregating the onion and garlic alongside the squash. Bake for 25 minutes, or until tender.
Remove the pan from the oven, and reduce the oven temperature to 375ºF. Let the squash and onion cool slightly on the baking sheet.
In a blender, combine the tomatoes, chili powder, oregano, cumin, and salt. Add the garlic and half of the roasted onion slices. Puree until smooth.
In a medium skillet set over medium heat, add 1 tablespoon olive oil. Once the oil shimmers, add the pureed sauce to the pan and bring to a simmer. Cook, stirring often, for 5 minutes. Set aside.
Transfer the squash and the remaining onion slices to a bowl. Separate the onion slices.
Stir in the drained beans. Taste and add more salt, if you like.
Using a pastry brush, brush both sides of each tortilla with oil. Place up to 6 tortillas in a stack on a microwave-safe plate. Loosely cover and microwave in 30-second intervals until the tortillas are warm and pliable; this takes about 1 minute.
Wait to repeat the process with the remaining 6 tortillas until you’ve filled the first batch.
Spread a thin layer of sauce over the bottom of a 9×13-inch baking dish. Dip one tortilla in the sauce and set it on a plate.
Place about ⅓ cup of the filling in a line down the center of the tortilla. Sprinkle with about 1 tablespoon of cheese. Roll up the tortilla to enclose the filling and set it in the baking dish with the seam side down.
Repeat until all 12 of the tortillas are filled. Pour the remaining sauce over the enchiladas and sprinkle the remaining cheese on top.
Bake for 25 minutes at 375 degrees F, or until the cheese melts and the enchiladas are hot all the way through.
Serve with the garnishes of choice.