I have a treat for you today! I'm sharing one of my family's favorite meals, and yes, it involves squash. One of my boys told me he thinks squash needs a new name. He just doesn't think the word "squash" sounds very appealing. I guess I can see where he is coming from. I probably felt the same way before I was introduced to the many varieties and ways of preparing squash. But now I am definitely a squash lover so I completely look past the name.
This recipe was inspired by the fact that I just can't get over how good squash tastes when it is incorporated with Mexican dishes. Not only do you get that sweet and savory taste of the different ingredients used, but you also are including some nutrient packed vegetables that make this a hearty and satisfying meal.
Butternut squash is very low in calories, has no saturated fats or cholesterol, it is a good source of dietary fiber, and rich in phyto-nutrients. It also contains one of the highest levels of vitamin A in its pumpkin family. And we all know just how important vitamin A is for maintaining healthy skin, mucous membranes, good eye sight, and protecting against certain cancers. Butternut squash is also rich in B-complex vitamins. Couple that along with all of the other vegetables and you have a delicious and healthy meal.
There are 3 basic parts to this recipe. First, you need to decide if you will make your own tortillas or buy them. If you have a brand of tortillas that you trust, go for it. If you want to try my recipe for tortillas, I encourage you to make them the day before. It will truly make this meal easier the day you make it.
Second, you will need to decide on an enchilada sauce. If you want to make your own, check out my recipe for Easy Homemade Tomatillo Sauce. It's absolutely delicious and has only pure, healthy ingredients. No need to worry about any additives. However, you may be able to locate a really good enchilada sauce at your local store. I know my store has a couple choices that we trust and use on occasion, especially when tomatillos aren't available. If you choose to make your own tomatillo sauce, this can also be done the day before and stored in the refrigerator. Again, this makes meal prep a breeze.
Lastly, there is roasting the vegetables. The most time consuming part of this is peeling and dicing the butternut squash. This can also be done in advance if you wish. While this recipe may seem time consuming with all of the steps involved, with a little planning ahead, it is really not too difficult and it is well worth the effort. If you cook everything all at once, be aware of the fact that your oven temperature will change back and forth from 400° to 425°F depending on what you are cooking.
1 medium butternut squash, cut into half-inch cubes
1 yellow onion, diced
1 cup diced green bell peppers
2 Tablespoons melted coconut oil
1 Tablespoon chili powder
2 teaspoons cumin
1/2 teaspoon chipotle chili powder
fresh ground pepper, to taste
8 large tortillas -using either my Paleo Gluten Free recipe, or an organic non GMO corn tortilla, or whatever tortillas you desire.
Toppings: Avocado, Cilantro, Creamy Chipotle Cashew Sauce
Refer to my Paleo Gluten Free Tortilla recipe if you wish you to make your own. You can make the tortillas the day before to save time. Otherwise, try to select a good, GMO free corn or flour tortilla.
Refer to my Easy Homemade Tomatillo Sauce or whatever you choose to make or purchase.
1. Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
2. Peel butternut squash, scoop out seeds, and dice into 1/2 inch cubes.
3. Dice onions and green bell peppers.
4. Combine butternut squash with the green bell peppers and onions in a large bowl.
5. Drizzle the melted coconut oil over the vegetables and toss to coat evenly.
6. Sprinkle the spices and ground pepper onto vegetables and toss evenly.
7. Place vegetables on prepared rimmed baking sheet and bake in the oven for 25-30 minutes. The squash should be tender enough to pierce with a fork.
Assembling The Enchiladas
1. Lightly coat a 9x13 baking dish with coconut oil and set oven to 400°F.
2. Pour about 1/2 cup roasted tomatillo salsa on bottom of baking dish.
3. Fill tortillas with roasted vegetable mixture, roll tightly, and place seam side down into baking dish.
4. Top with remaining tomatillo salsa. Add cheese if desired.
5. Bake for about 15 minutes.
Optional: Garnish with avocado, cilantro, and creamy chipotle cashew sauce.