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Butternut Squash Enchiladas Recipe

Butternut Squash Enchiladas Recipe

When you want to go meatless for a meal, try this satisfying dish. It tastes fantastic.—Rachel Erdstein, Ann Arbor, Michigan
TOTAL TIME: Prep: 1-1/4 hours Bake: 25 min. YIELD:8 servings


  • 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


  • 1. 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.
  • 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 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.
  • 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.

Nutritional Facts

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

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