Roasted Butternut Squash Enchiladas
Serves | 4-5 |
Prep time | 45 minutes |
Cook time | 20 minutes |
Total time | 1 hours, 5 minutes |
Dietary | Vegetarian |
Ingredients
- 1 Medium butternut squash (cut in half)
- Canola oil
- 1/4 cup cream cheese
- 2 Tbsp green onion (finely chopped)
- 2 Tbsp cilantro or parsley (chopped plus extra for garnish)
- 1 Tsp cumin
- salt to taste
- 10 Small 6-inch round wheat tortillas (whole wheat or corn also work)
- 1.5 Cups salsa (your favourite brand)
- 1 cup grated cheese (mozzarella or monterey jack)
Optional
- 1 canned chipotle chili in adobo sauce (seeds removed, minced)
Note
Be considerate to sensitive palates by setting aside a small portion of squash/cream cheese mixture without spice. Place these mild tasting enchiladas along the side of the baking dish to distinguish them come serving time. To keep this meal really family friendly, service alongside greek yogurt, plain tortillas, shredded cheese, avocados and salsa so everyone can choose the components they like.
Directions
1. | Preheat oven to 400F. Brush inside of squash with canola oil and place flesh side down on a parchment lined baking sheet. Roast in oven for about 40 minutes, or until tender. Cool, scoop out seeds and discard and scoop out filling into a large bowl. Discard skins. |
2. | Mash squash with cream cheese. Add cilantro, green onion, chipotle chili and cumin and mix well to combine. |
3. | Spoon about 1/3 cup of squash filling into centre of each tortilla. Roll and place tortillas seem side down in a 9x13-inch baking dish that has been sprayed with cooking spray or brushed with oil. |
4. | Cover tortillas evenly with salsa and top with shredded cheese. |
5. | Bake for about 15 minutes or until enchiladas are bubbly and cheese is melted. Broil for an additional 1-2 minutes for a browned top. |