Butternut Squash Enchiladas with Salsa Verde

butternut squash enchiladas


When Savannah comes home from college on the weekends I like to make something special.  Usually a favorite dish of hers and something that she can’t get in the dining hall at school.  Because she has a love affair with Mexican food, I decided to make these meatless enchiladas last weekend.  These butternut squash enchiladas with salsa verde are excellent, and are a great combination of sweet and spicy.

If you have cooked with butternut squash before,  you know how difficult it can be to peel them.  No problem, these squash are halved and roasted with the peeling on.  This makes it easy to simply scoop the pulp out for the enchiladas.

Also, if you’ve never roasted garlic before you are missing out.  Roasted garlic is completely different from raw garlic, it’s smooth and creamy and sweet, yes sweet.  It’s delicious spread on warm, toasted bread or mixed into recipes.  Squeeze the bottom of the cooled head of garlic and the cloves pop right out.  I know the recipe calls for half a head of garlic, but you might as well roast an entire head of garlic and save half for another purpose.


Butternut Squash Enchiladas with Salsa Verde
Serves: 6
  • 2 to 2½ lb. butternut squash
  • 2 tbsp olive oil
  • ¼ c. chopped onion
  • ¼ tsp. ground cumin, optional
  • ½ head garlic
  • ½ c. frozen corn kernels
  • 3 cups Monterey Jack cheese, shredded
  • 1 dozen corn tortillas
  • 2 c. salsa verde
  • sour cream, optional
  1. Preheat oven to 350°F.
  2. Cut squash in half lengthwise and scoop out the seeds. Place squash cut side up in roasting pan. Add enough water to pan to come up sides of squash ½-inch.
  3. Cut ½-inch off the top of the garlic. Drizzle the cut size with about ½ tsp. olive oil and wrap completely with aluminum foil.
  4. Place the pan with the squash and the foil wrapped garlic in the oven at the same time. Bake until tender, adding more water as necessary, about 1 hour. Cool completely.
  5. Heat oil in a Dutch oven and add chopped onion. Sauté until tender; add corn and continue sautéing for 3 to 5 minutes. Scoop cooled squash from the skin and add to Dutch oven. Squeeze roasted garlic cloves into the mixture, mash with the back of a fork and mix well. You can mash the mixture with a potato masher if desired, or use a hand held electric mixer. Season with salt and pepper and add cumin if desired.
  6. Spray a 9 x 13 casserole dish with cooking spray.
  7. To assemble, wrap 6 corn tortillas in a damp paper towels. Microwave just a few seconds to warm. Place about 2 heaping tbsp. squash mixture down the center of a tortilla. Roll up and arrange, seam side down, in the casserole dish. Pour the salsa verde over the top and spread evenly. Sprinkle with cheese. Bake in 350°F oven for 15 to 20 minutes, or until heated through. Serve with sour cream, if desired.


Share Button
(Visited 101 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: