Butternut Squash Enchiladas – hot, sweet, and creamy

Butternut squash enchiladas

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

Butternut squash enchiladas

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

Butternut squash enchiladas

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5 Responses to Butternut Squash Enchiladas – hot, sweet, and creamy

  1. pinkbunny at #

    Sounds delicious!! I’ve been looking for a vegetarian options for Mexican for when I have OFA members over for meetings!!!

    Thank you :-)

  2. ccna at #

    I just wanted to say, I really enjoyed your blog post and I added your link to my wordpress blog today as a recommended site – Blessings Debra!

  3. Amanda at #

    These were amazing!!! Thanks so much for posting :)

  4. kim at #

    I moved to northern Michigan from the AA area a couple years ago and have been dying for some Seva. I have had these at Seva and they are to die for. I’ll be trying this recipe tonight. Thanks!

Trackbacks/Pingbacks

  1. creamiest tastiest black bean enchiladas EVER. | averill family recipes -

    […] published 12/9/11I made these enchiladas loosely adapted from a recipe I saw here a few days ago, and we liked them. A lot. So much that Mark asked me to make them again last night. […]

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