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http://www.lifestylefood.com.au/recipes/12065/butternut-squash-enchiladas

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Butternut Squash Enchilada's

This is my spin on a very popular dish an all natural, vegetarian restaurant in Ann Arbor.
It is served at dinner but would make a great breakfast or brunch dish as well.
Makes 6 - 10 inch burritos / three servings as a main course / six as a side

Ingredients

Method

  • 1.

    Cut the squash in half and take out the seeds. Bake the squash in the oven on

  • 2.

    350 F until done about 45 minutes.

  • 3.

    Scoop out the insides and place in fridge to cool.

  • 4.

    You should have about 2 1/2 cups squash.

  • 5.

    Once cool drain off any water.

  • 6.

    Put a cream cheese in a medium bowl. microwave for 1 minute. remove

  • 7.

    And cream together with the squash.

  • 8.

    Add the spices.

  • 9.

    In an oblong baking dish, butter bottom and sides lightly and put 1/2 of salsa in bottom of pan.

  • 10.

    Put 1/6th of the squash mixture in each tortilla and roll.

  • 11.

    Put in dish, cover with remaining salsa and then the cheese.

  • 12.

    Bake at 375 for 35- 45 minutes until it begins to bubble and cheese is melted and browns slightly. remove from oven and let rest 10 minutes.

  • 13.

    Serve with shredded lettuce, chopped tomatoes and green

  • 14.

    Onion

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Butternut Squash Enchilada's.

 
 

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Posted by hungry girlReport
This sounds delicious ... thanks for sharing!