Roasted Butternut Squash Enchiladas

Roasted Butternut Squash Enchiladas

Serves 4-5
Dietary Vegetarian


  • 1 butternut squash (cut in half, seeds removed)
  • 1 chipotle chili in adobo sauce (seeds removed, minced)
  • 1 Tsp adobo sauce
  • 1/2 Tsp cumin
  • 2 Tbsp low fat cream cheese
  • 2 Tbsp green onion (minced)
  • 2 Tbsp cilantro (chopped)
  • 1 can enchilada sauce
  • 1/2-1 cup cheese (mozzarella, cheddar, montery jack...etc.) (grated)
  • 6 corn tortillas (wrapped in damp paper towel and heat in microwave for 20 seconds to soften)


The enchilada filling can be prepared up to a day in advance. If you like things spicy, you can add an extra chill. These are great served with some guacamole or salsa on the side and a nice green salad. A margarita or two wouldn't hurt either!


1. Preheat oven to 400 degrees and place squash flesh side down on a parchment lined baking sheet. Roast in oven for about 40 minutes, or until tender. Let cool and scoop out filling into a large bowl and discard skins.
2. Mash squash with cream cheese, cilantro, green onion, chipotle chili, cumin, adobo sauce and mix well to combine. Season to taste with salt and pepper.
3. Place about 2 large spoonfuls in the centre of each corn tortilla and roll up tortilla. Place tortillas seem side down in an 8 x 8 baking dish that has been sprayed with cooking spray.
4. Cover tortillas with enchilada sauce and spread sauce out until the whole pan is nicely coated. Sprinkle with as much or as little cheese as you like.
5. Bake for about 15 minutes,or until enchiladas are bubbly and cheese is melted.