Butternut Squash Enchiladas Recipe

Butternut Squash Enchiladas Recipe
Butternut Squash Enchiladas Recipe photo by Taste of Home
Publisher Photo

Butternut Squash Enchiladas Recipe

Be the first to add a review
Publisher Photo
When you want to go meatless for a meal, try this satisfying dish. It tastes fantastic.—Rachel Erdstein, Ann Arbor, Michigan
MAKES:
8 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 shredded reduced-fat Mexican cheese blend, divided

Directions

Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-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.
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.
Bake, uncovered, at 350° for 25-35 minutes or until heated through. Yield: 8 servings.
Editor's Note: Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.
Originally published as Butternut Squash Enchiladas in Taste of Home Winning Recipes 3 2012, p176

Nutritional Facts

1 enchilada: 346 calories, 9g fat (2g saturated fat), 10mg cholesterol, 801mg sodium, 53g carbohydrate (7g sugars, 9g fiber), 19g protein.

  • 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 350° for 55-65 minutes or until tender. Cool slightly; scoop out flesh and set aside.
  2. 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.
  3. 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.
  4. Bake, uncovered, at 350° for 25-35 minutes or until heated through. Yield: 8 servings.
Editor's Note: Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.
Originally published as Butternut Squash Enchiladas in Taste of Home Winning Recipes 3 2012, p176

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forButternut Squash Enchiladas

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review