Tuesday, September 25, 2012

Butternut Squash Enchiladas



Certainn things signify autumn...the changing of the leaves, pumpkin scented candes, riding boots and lots of squash!  Yes, butternut squash is one of my favorite fall flavors and these enchiladas are seriously to.die.for!  We've made them twice for dinner and they're even better as leftovers...and better yet, they're actually quite healthy too!  Can we say win-win?

Of course, the amazingly talented Marina of Yummy Mummy Kitchen is the talent behind this dish.  I honestly wouldn't change a thing about it.  We had a similar dish at Cottonwood Restaurant that added toasted peppitas to the dish...which added a wonderful crunch.  But honestly...these are incredible just as Marina crafted them.  I especially like the greek yogurt with mild green salas mixture.  Delish!

From Yummy Mummy Kitchen

2 1/2 cups 1/2-inch cubed butternut squash (12-ounces, or about 1 small-medium peeled, seeded squash) 
1 tablespoon extra virgin olive oil 
15 ounces cooked or canned black beans, drained and rinsed 
1/4 cup chopped yellow onion 
1 1/2 tablespoons chopped cilantro, plus more cilantro for garnish 
12 ounces jarred or fresh mild green salsa 
1/4 cup 2% plain Greek yogurt (such as Chobani) 
1 1/2 cups shredded Mexican cheese blend 
8 corn tortillas 
1 large ripe avocado, peeled, pitted, and sliced
1 cup low fat sour cream 

Preheat oven to 400 degrees F. Place cubed butternut squash on a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat. Roast for 20 minutes or until tender. Reduce heat to 350 degrees F.

In a medium bowl, stir together roasted butternut squash, beans, chopped onion, and cilantro. In another medium bowl, stir together salsa and yogurt. 

Pour a thin layer of the salsa sauce over the bottom of 10" x 7" casserole dish. The 10x7-inch dish is perfect for corn tortillas, but an 8-inch square baking dish would work as well. Place 1/3 cup of the squash and bean mixture into each tortilla. Top with 1 tablespoon of cheese and roll up. Place seam-side-down in the baking dish. Continue until all the squash mixture is used up. Pour the remaining salsa sauce over the top of enchiladas. Sprinkle with the remaining cheese. Bake at 350 degrees until cheese has melted and starting to brown in places, about 30 minutes. Let cool for 5 minutes. Garnish with cilantro and serve with sour cream and avocado.


I'm off to go eat some yummy leftovers now...bon appetit!

xo natasha

20 comments:

  1. This looks delicious - enchiladas are my very favorite food! And this is perfect for South Africa since I can never find traditional red enchilada sauce... problem solved!

    xxx
    Jenna

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  2. I am always looking for interesting butternut squash recipes. I am a huge fan of this type of squash but find myself in ruts often. I am definitely pinning this and will give it a try. Sounds great.

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  3. Yum!! These sound & look delish! I love any type of enchiladas and what a fun change from the usual! Thanks for sharing!

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  4. UM YES and YUM!! Holy cow these sound great! Will have to add this to my dinner menu next week for sure! My boys would love these!

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  5. Yum, these look delicious. I wish I could eat this for lunch!

    -Tara

    http://madmaxandfamily.blogspot.com
    http://blog.chron.com/madabouttown/

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  6. These look delicious Natasha! Perfect for fall :)

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  7. Whoa...these sound amazing! It's definitely that time of year where I can't get enough squash - it sounds so good! Adding this to must must try list!

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  8. Oh amazing! This looks delish!

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  9. These look delish! Hope Mommy life is treating you well - your little man is getting so big!

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  10. yes! i just picked a bunch of BNS from our garden yesterday and will totally make this tonight!

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  11. Hells yeah. This looks freaking amazing. Maria always has the best recipes. I am adding this to our dinner menu next week!

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  12. Wow these look amazing!! And I'm sure they're quite filling because of the squash. Will have to give them a try!

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  13. Come to mama!Anything topped with avocado and cilantro is scrumptious.

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  14. These sounds fabulous!!

    Jayme @ Her Late Night Cravings

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  15. These sound SO good - on my 'must make' list! I had butternut squash enchiladas at Bandera not too long ago, and have been dreaming about them ever since ;)

    xo

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  16. I totally love this...this would make me feel so much better about busting out the enchiladas!!!

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  17. I will be making these this week! Oh my goodness, they look delicious! Natasha, between your recipes and Yummy Mummy's we eat well around here. Always fun to try out a new dish. Thanks for sharing this recipe. How are you liking your new bike?

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  18. Mmmm I have to make these soon! Of course here in Houston, we eat Tex-Mex all the time, so we have eat enchiladas a lot, but I've never had any like this. yum!

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  19. Yum, Yum, can't wait to try them!

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