If you’re tired of squash, you might want to look away, but if not—read on.
This season butternut squash has become my new pumpkin—my new bacon, even my new go-to for dessert and savory dishes. I know it sounds excessive, but I can’t seem to stop cooking with it. I don’t love plain mashed squash on its own, but pair it with cheese and a touch of nutmeg and it transforms into one of my favorite fall combinations: warm, cozy, and deeply satisfying.
And the brown butter? Absolutely essential.
I’ll be honest: I’m pretty sure I’ve exhausted my squash dinner ideas for the year—yet I keep thinking of more ways to use it. I’ve flirted with the idea of pureeing caramelized butternut with mascarpone and provolone, spreading that over a pizza crust, then topping it with brown-sugar–coated red onions, bacon, fried sage, and even more cheese. It sounds indulgent and perfect for autumn. If you try it, don’t be surprised if I show up at your door asking for a slice.
On an oddly related note: where are the butternut squash candles? I’m not advocating vegetable-scented candles across the board, but a candle that evokes brown butter and roasted squash would be delightful. I sniffed a “Thanksgiving” candle at a store recently and found it overwhelming—too many things jammed together into one scent. Bread- or butter-scented candles can be lovely, but a full-on turkey, mashed potatoes, stuffing, butter, and cranberry candle? Not for me.
Back to the enchiladas: these are similar in concept to a recent lasagna I shared—very flexible and forgiving. You don’t want the squash to be completely soft before filling the tortillas; if it’s too tender it becomes mushy. Aim for squash that’s cooked through but still has a bit of bite. I like to add a protein for balance—white beans are my favorite for their creaminess, but chickpeas also work if you prefer a firmer texture. Chicken, sausage, or beef would be great alternatives. You can swap cheeses or change the sauce to suit your taste.
The version shown here has cubed butternut and beans tossed with a hint of brown butter and nutmeg, rolled in whole wheat tortillas, then bathed in a creamy sauce and topped with melty fontina. It’s comforting, rich, and full of fall flavors.
Butternut Squash Enchiladas
Pin Recipe
Leave a Review »
Ingredients
- 4 cups cubed, 1/2-inch, uncooked butternut squash
- 1/2 sweet onion, finely diced
- 2 garlic cloves, minced
- 3 tablespoons freshly chopped sage + more for topping
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon nutmeg
- 1 cup beans, chickpeas, cannellinis, black, etc.
- 1 tablespoon brown butter
- 2 1/2 cups freshly grated fontina cheese
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- 1 1/2 cups low-sodium vegetable stock
- 1 cup milk vanilla almond milk works well
- 8 whole wheat tortillas
Instructions
-
Preheat oven to 375°F. Lightly spray a 9×13-inch baking dish with nonstick spray.
-
Heat a large skillet over medium and add olive oil. Sauté the diced onion, garlic and chopped sage for 2–3 minutes until slightly softened. Add the cubed squash, salt, pepper and 1/4 teaspoon nutmeg, stirring to coat. Cover and cook 8–10 minutes—don’t overcook; the squash should still have a little bite. Taste a piece or two to check doneness. When done, stir in the beans and transfer the mixture to a large bowl. Drizzle with brown butter and toss with 1/2 cup fontina. Set aside.
-
In a small skillet over medium-high heat, melt the butter and add the flour, whisking 2–3 minutes until a golden, nutty roux forms. Slowly whisk in the stock and milk until the sauce is bubbly and slightly thickened. Reduce heat to low and stir in 1 cup fontina until melted and smooth. Add the remaining nutmeg and season with salt and pepper to taste. Spoon about 1/3 cup of sauce into the bottom of the prepared baking dish. Place a few spoonfuls of the squash mixture in the center of each tortilla, roll tightly, and arrange the rolled tortillas seam-side down in the dish. Pour the remaining sauce over the top, sprinkle with the remaining cheese and extra chopped sage, and bake 20–25 minutes, until the cheese is bubbly and golden. Serve immediately.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also post a photo of your recipe to the Facebook page.
Thank you—I appreciate you!
Autumn really is the bees knees.