Roasted Butternut Squash & Garlic Enchiladas
From DetroitTokyo 11 years ago
- 1hr 15min to make
- Serves 3-4
Have I told you lately that I love……..butternut squash?! Roasting it just sets it off and the addition of roasted garlic takes it to the next level. Trust me, this one’s is a goodie!
Ingredients
Filling
- 2 pound butternut squash shopping list
- 1 head garlic shopping list
- olive oil shopping list
- sea salt & black pepper, freshly ground – to taste shopping list
- 1 tsp cumin shopping list
- 1 tsp Mexican oregano shopping list
- 1 tsp smoked paprika shopping list
- salt, to taste – about 1/2-1 tsp) shopping list
The Rest
- 8 corn tortillas shopping list
- 1 12oz. jar salsa verde/equivalent homemade shopping list
- 3-4 slices pepper-jack cheese – yogurt lactose-free from Trader Joe’s shopping list
- 1 avocado, sliced shopping list
- 3-4 green onion tops, chopped shopping list
- cilantro, roughly chopped – for garnish shopping list
- lime edges, to serve shopping list
How to make it
Filling
- Preheat oven to 400F.
- Cut tops off of garlic clove. Place in center of a large square of aluminum foil. Drizzle generously with olive oil and sprinkle with S&P.
- Cut end and top off of squash. Cut in half and scoop out seeds with a spoon. Rub cut side with olive oil and sprinkle with S&P. Place on roasting pan/foil cut side down.
- Remove garlic after 35 minutes, and squash at about the 45 min mark. You want the skin to just begin to brown and the cut side to brown.
- Scoop flesh from squash and mash. Squeeze garlic cloves out of head and mash into squash.
- Season squash garlic mixture with cumin, oregano, paprika, and salt.
The Rest
- Place a moist paper towel on stack of 4 tortillas and microwave for 15 seconds. Keep paper towel over stack while working. Work in two batches.
- Spoon mixture into each corn tortillas, roll, and place seam side down into an 8×8 pan. Continue until all are filled & rolled.
- Top with cheese, follow with salsa verde.
- Bake at 350F for 20 minutes. Place under broiler for about 2 minutes if desired.
- Top with sliced avocado, sprinkle with cilantro and green onions, and lime wedges on the side.
The Rating
Reviewed by 1 people-
Wow this makes my mouth water! I love butternut squash, and if
you add roasted garlic - nirvana. I'll let you know how it turns out. Thanks
Sheebs
in Harrisburg loved it
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This was everything I hoped it would be. Great flavors, and oh so easy. I made one change, our family loves garlic so I used 2 bulbs. Husband said this was really good, considering it was vegetarian. Thanks for the great post.
Sheebs
in Harrisburg loved it
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