Butternut Squash Enchiladas

Name: Butternut Squash Enchiladas
Prep time: 30 min
Cook time: 25 min
Total time: 1 h
Yield: 4 serving
Ingredients: 4 cups cubed; 1/2 onion; 2 garlic; 3 tablespoons sage; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon nutmeg; 1 cup beans; 1 tablespoon butter; 2 1/2 cups fontina cheese; 1 tablespoon butter; 1 tablespoon flour; 1 1/2 cups vegetable stock; 1 cup milk; 8 whole wheat tortillas

User Reviews

5

8 reviews

Excellent

Prep Time
30 mins
Cook Time
25 mins
Total Time
1 hr
Servings
4
Course
Main Course
Cuisine
Mexican

Butternut Squash Enchiladas

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

4 cups cubed, 1/2-inch, uncooked butternut squash
1/2 onion finely diced, sweet
2 garlic minced, cloves
3 tablespoons sage freshly chopped, plus more for topping
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon nutmeg
1 cup beans chickpeas, cannellinis, black, etc
1 tablespoon butter brown
2 1/2 cups fontina cheese freshly grated
1 tablespoon butter unsalted
1 tablespoon flour
1 1/2 cups vegetable stock low-sodium
1 cup milk I actually use vanilla almond milk – perfect!
8 whole wheat tortillas

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Instructions

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Preheat oven to 375 degrees F. Lightly spritz a 9×13 dish with nonstick spray.
Heat a large skillet over medium heat and add olive oil. Add onions, garlic and sage, cooking for 2-3 minutes until slightly softened. Toss in squash, salt, pepper and 1/4 teaspoon nutmeg, stirring well to coat. Cover and cook for 8-10 minutes. You don’t want to overcook the squash because it will be mushy, so cook until it’s slightly tough but you can bite through a few pieces. Make sure to taste 2-3 pieces! Once finished, stir in beans and mix well. Remove squash and bean mixture, placing in a large bowl and drizzle with brown butter, then toss with 1/2 cup fontina. Set aside.
In the small skillet, raise the heat to medium-high and add butter. Once sizzling add in the flour and whisk for 2-3 minutes until a golden, nutty roux forms. Pour in stock and milk, whisking again until bubbly and slightly thick. Reduce heat to low and stir in 1 cup of fontina, stirring until combined. Add in remaining nutmeg and taste to season with additional salt and pepper if desired. Spoon about 1/3 cup of sauce into the bottom of the baking dish, then spoon a few spoonfuls of the squash mixture in the center of each tortilla, rolling up tightly. Place all the rolled tortillas carefully into the dish, then cover with remaining sauce. Sprinkle with the rest of the cheese and some extra chopped sage. Bake for 20-25 minutes, until cheese is bubbly and melted. Serve immediately!