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Butternut Squash Enchiladas

 Butternut Squash Enchiladas
When you want to go meatless for a meal, try this satisfying dish. It tastes fantastic.—Rachel Erdstein, Ann Arbor, Michigan
8 ServingsPrep: 1-1/4 hours Bake: 25 min.

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 (4 ounces) shredded reduced-fat Mexican cheese blend, divided

Directions

  • Cut squash in half; discard seeds. Place squash cut side down in a
  • 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake
  • at 350° for 55-65 minutes or until tender. Cool slightly; scoop
  • out flesh and set aside.
  • In a large nonstick skillet 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.

2 of 2

Butternut Squash Enchiladas (continued)

Directions (continued)

  • Spread 1/4 cup enchilada sauce into a 13-in. x 9-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.
  • Bake, uncovered, at 350° for 25-35 minutes or until heated
  • through.
  • Yield: 8 servings.
Nutritional Facts: 1 enchilada equals 346 calories, 9 g fat (2 g saturated fat), 10 mg cholesterol, 801 mg sodium, 53 g carbohydrate, 9 g fiber, 19 g protein.