butternut squash enchiladas

butternut squash enchiladas

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  • Prep Time


  • Total Time


  • Servings



  • 2 butternut squash

  • 2 tbsp cream cheese

  • ½ tsp cumin

  • ¼ tsp chili powder

  • 2 tbsp diced roasted chili peppers

  • 1 tbsp green onion, chopped

  • 1 tbsp cilantro

  • salt

  • 4 corn tortillas

  • 1 c enchilada sauce

  • ½ c shredded cheese


halve squash and remove seeds. bake at 350 until soft, one hour. cool. scrape out flesh and drain in colander using a few plates on top to squeeze out as much liquid as possible. in a bowl,, mix squash with cream cheese, cumin, chili powder,roasted chili pepper, green onion, cilantro and salt. scoop filling onto tortillas and roll them up. place seam side down on an oiled pan. cover with enchilada sauce and top with cheese. bake uncovered at 350 until cheese melts and browns and filling is hot. 15-20 minutes.


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