Butternut squash lovers, this one is for you! These enchiladas are filled with roasted butternut squash, mushrooms, and poblano peppers and smothered with a homemade butternut enchilada sauce.
I think my family is nearing butternut squash fatigue. I know what you’re thinking— not possible. But I’m putting butternut squash in just about everything (I can’t get enough!) and I think I might need a little intervention.
But not just yet.
Here’s my latest creation— butternut squash enchiladas! Tortillas stuffed with roasted butternut squash, mushrooms, and poblano peppers and smothered in an easy homemade butternut squash enchilada sauce. It’s a perfect fall-time meatless meal!
Enchiladas can often feel like a lot of work with all of the different steps— preparing the filling, assembling, and baking— and that’s part of the reason why I’ve never made my own enchilada sauce before. But once I got the idea to blend butternut squash right into the sauce, I couldn’t let it go. And I’m so glad I didn’t, making the sauce was a cinch and my favorite part of this dish.
These enchiladas are fabulous. They’re healthy, flavorful, and have just a hint of spice and heat (which you can scale up or down to meet your own preferences). I considered adding chicken or steak to the mix, but I decided there’s always room for more meatless meals in my repertoire and this one is guaranteed to please everyone.
Butternut Squash, Mushroom, and Poblano Enchiladas
- 1 small butternut squash , cut into 1 inch cubes (about 3 cups)
- 8 ounces cremini mushrooms , sliced
- 2 poblano peppers
- 2 tablespoons olive oil
- Salt and pepper
- 1/2 teaspoon ground cumin
- 2 tablespoons fresh cilantro , chopped
- 2 cups shredded mozzarella cheese , divided
- 8-10 corn or flour tortillas
- 1 tablespoon olive oil
- 3/4 cup tomato paste
- 1-3 teaspoons chipotle peppers in adobo sauce , to taste
- 1 clove garlic , minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 2 1/2 cups vegetable stock (625 ml)
- 1 cup of roasted butternut squash from above
Optional toppings for serving:
- Chopped scallions
- Sliced avocado
- Chopped cilantro
- Sour cream
- Crumbled queso fresca
To Roast Veggies:
- Preheat oven to 425 degrees F. Toss butternut squash and mushrooms with olive oil and season with salt and pepper. Spread out in a single layer on a sheet pan. Place whole poblano peppers on sheet pan.
- Roast until butternut squash is fork tender, mushrooms are browned, and poblano peppers are blistered, about 30-35 minutes. Wrap poblano peppers in plastic wrap and let sit for 15 minutes, then peel off skin and chop, discarding seeds and stem.
- Measure out 1 cup of the roasted butternut squash for the enchilada sauce and set the rest of the veggies aside.
To make the enchilada sauce:
- Heat olive oil in a skillet over medium heat. Add tomato paste, chipotle peppers, garlic clove, salt, pepper, cumin and cinnamon and saute for about 1-2 minutes.
- In a blender combine the tomato paste mixture with the vegetable stock and 1 cup of butternut squash. Taste and add more spices and chipotle peppers as desired.
To assemble enchiladas:
- In a large bowl combine the remaining butternut squash, mushrooms, chopped poblano peppers, cumin and cilantro.
- Spread approximately 1/2 cup of the enchilada sauce into the bottom of a greased casserole dish. Spoon some of the veggie mixture into a tortilla and top with some cheese. Roll up sides and place seam side-down into the casserole dish. Repeat with remaining tortillas and filling.
- Spoon about 1 1/2 cups enchilada sauce over the top of the enchiladas and top with more cheese. Bake at 350 degrees F uncovered until cheese is melted and sauce is bubbling at edges, about 20 minutes.
- Serve enchiladas with scallions, sliced avocados, cilantro, sour cream, and queso fresca cheese or as desired.
- Store any leftover enchilada sauce in the fridge for up to 1 week and in the freezer for at least 2 months.
This recipe originally published November 2016.