Butternut Squash Enchiladas – hot, sweet, and creamy

Butternut squash enchiladas

Several years ago, we had dinner at Seva Restaurant in Ann Arbor. Seva is a fantastic vegetarian venue but their food is so good, vegetarians are far from their only patrons. While we were there, I had their butternut squash enchiladas. Creamy. Sweet. Spicy Hot. This dish was amazing! I knew I had to learn how to make them at home.

I did some poking around online and found a couple of recipes that got me started. I tinkered. I added. I subtracted. The result is an easy, fast recipe that anyone can make.

Butternut squash

Butternut squash enchiladas

There are four easy steps to this meal. First, you cook a butternut squash. Cut the squash in half, scoop out the seeds and place face down in a baking dish with a half-inch of water. Bake at 375˚ F for an hour or so until it’s very soft. Mash or puree it and you’re done with step 1. I think pureeing is best since it makes the enchiladas even more creamy. You can use an immersion mixer or a food processor.

Next, mix it with the cream cheese, spices, diced green onions, jalapenos and black beans. Step 2 is done.

Finally, fill the tortillas, drench in enchilada sauce, top with cheese and bake. Step 3: complete! By the way we use tortillas from the Ann Arbor Tortilla Factory and they are fabulous. More on these tortillas soon.

Step 4: Eat and enjoy. You’re gonna love this step most of all.

This recipe can be downloaded as a printable .pdf file HERE.

Butternut squash enchiladas