ENTREES/ Vegetarian

Roasted Squash Enchiladas

I love the zing enchiladas verde. The best part is opening a jar of salsa verde is pretty easy… and it’s one of those times where Ina might say “store bought is fine.” My newly minted pescatarian daughter approved of these, so they will most likely reappear on the dinner rotation.


Roasted Squash Enchiladas

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By Mrs. Kossenfloffer Serves: 4
Prep Time: 30 minutes Cooking Time: 1 hour and 30 minutes

A vegetarian twist on a Mexican classic.


  • 8 corn tortillas
  • 1/2 butternut squash, cut into 1/2-inch cubes
  • 1 delicata squash, cut into 1/2-inch cubes
  • 1 kabocha squash, cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • kosher salt
  • black pepper
  • 10 ounces grated cheddar cheese
  • 1/4 cup sour cream (plus more for serving)
  • oil for frying
  • 1 jar salsa verde
  • arugula for serving (optional)
  • 1/4 cup red onion chopped
  • 2 jalapeños, chopped



Preheat oven to 400


Line a rimmed baking sheet with parchment paper. Toss all of the squash with olive oil and arrange in a single layer on the baking sheet. Sprinkle with the chili powder, salt and pepper. Roast in the oven for 30 minutes, flip the squash and roast for another 30 minutes until the squash are very soft and slightly browned.


Remove the squash from the oven and lower to 350


In a heavy bottom skillet, fry a corn tortilla in oil for about 10 seconds on each side. Remove and let drain on paper towels. Repeat with the remaining tortillas.


Place the squash in a bowl with about 3 ounces of the cheese and 1/4 cup of sour cream. Toss until combined. Taste for seasoning and add salt and pepper if needed.


Coat the bottom of a 9/ x 13” baking dish with a little of the salsa


Place about 1/8 of the squash mixture on a tortilla and roll it up. Place seam side down in baking dish. Repeat with remaining squash and tortillas.


Sprinkle the enchilada with the remaining cheese. Top with red onions and jalapeños.


Bake for 20-30 minutes until the cheese is bubbling and starting to brown.


Scatter arugula around the enchiladas and serve with extra sour cream and onions.

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