Butternut Squash Enchiladas Verdes [or Kabocha, Pumpkin]
User Reviews
5
Butternut Squash Enchiladas Verdes [or Kabocha, Pumpkin]
Description
Butternut Squash Enchiladas Verdes start by broiling poblano chiles, onion, garlic, tomatillos, and jalapeño until charred and softened, then blending them with cumin, coriander, oil, salt, and pepper to create a textured salsa verde. Meanwhile, peeled and cubed squash is tossed with warming spices and oil, then roasted until tender and caramelized, enhancing its natural sweetness.
The roasted squash is combined with the spicy, smoky salsa verde inside warm corn tortillas. The enchiladas are garnished with chopped red onion, cilantro, and radishes for added crunch and freshness. The result is a balance of sweet, smoky, and spicy flavors with tender roasted squash and bright green sauce.
This dish works well as a vegetarian entrée with layered regional flavors. Using different seasonal squashes allows for variety while retaining the core vegetable-forward character. Pan-frying the tortillas briefly before assembly can help prevent sogginess and keep the enchiladas intact when baking.
For ease, pre-chopped squash and prepared salsa verde can speed up the process without sacrificing flavor. Placing enchiladas seam-side down during baking will help them hold together better.
Ingredients
For the Salsa Verde
- 2 poblano chile halved
- ½ small yellow onion
- 1 garlic peeled, clove
- ¼ pound tomatillos (2-3), husked, rinsed, and dried
- 1 small jalapeno chile
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon neutral oil (vegetable, canola, grapeseed)
- kosher salt to taste
- black pepper to taste
For the Squash filling:
- ½ kabocha squash peeled, seeds removed, and cut into bite-sized pieces
- ½ teaspoon cumin ground
- ½ teaspoon ground coriander
- 1 ½ teaspoons neutral oil
- kosher salt to taste
- black pepper to taste
For the Enchiladas
- 8 corn tortillas (6-inch diameter)
- ¼ red onion finely chopped
- cilantro chopped, a handful
- red onion for garnish, finely chopped (onion, cilantro, radish
- cilantro
- radish
- hot sauce
- lime wedges
Instructions
Make the Salsa Verde
- Preheat the broiler. Arrange the poblano chiles, onion, garlic, tomatillos, and jalapeño on a baking sheet. Sprinkle with cumin, coriander, salt, and black pepper. Drizzle with oil. Broil 3–4 inches from the heat for 8–10 minutes, or until the peppers are blackened and soft. Remove any ingredients as needed if they start to burn or burst.Once cooled (about 10 minutes), peel the poblano and jalapeño, discard the poblano seeds, and transfer everything to a blender or food processor. Blend until smooth. Season with salt and pepper to taste, then set aside. Reduce the oven temperature to 400°F (20 degrees C).
Roast the Squash
- While the salsa verde ingredients are cooling, toss the squash with cumin, coriander, oil, salt, and pepper in a medium bowl. Spread onto a small baking sheet and roast for about 30 minutes, until caramelized and tender. Remove from the oven and set aside.
Assemble the Enchiladas
- Spread a few tablespoons of salsa verde on the bottom of an 8" x 8" baking dish. Fill each tortilla with 1/8 of the roasted squash, a teaspoon of salsa verde, and a sprinkle of chopped red onion and cilantro. Roll the tortillas tightly and place them seam-side down in the baking dish. Repeat with the remaining tortillas.
Bake the Enchiladas
- Pour the remaining salsa verde over the enchiladas and smooth it out with the back of a spoon. Bake for 20 minutes. Remove from the oven and let them rest for 5–10 minutes before serving.
Serve:
- Garnish with additional chopped red onion, cilantro, radish, lime wedges, and hot sauce as desired.
Notes
- Use pre-chopped squash and prepared salsa verde to reduce prep time.
- Substitute with any seasonal squash such as butternut, acorn, kabocha, delicata, or pumpkin as desired.
- Pan-fry tortillas briefly in oil to create a barrier that prevents sogginess.
- Place assembled enchiladas seam-side down in the baking dish to avoid unraveling during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8enchiladas
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Sodium | 26mg | 1% |
| Potassium | 364mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 920IU | 18% |
| Vitamin C | 35mg | 39% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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