Recipes and Cooking Roasted Butternut Squash and Sausage Enchiladas 5.0 (1) Add a fall favorite to classic enchiladas for a whole new Mexican night experience. Butternut squash adds nutrition and heartiness to the Mexican recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 20, 2018 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Bake Time: 25 mins Total Time: 55 mins Servings: 6 Yield: 12 enchiladas Jump to Nutrition Facts Ingredients 1 recipe Easy Enchilada Sauce 12 ounce peeled, seeded butternut squash cut into 1/2-inch cubes (2 1/2 cups) 12 ounce uncooked bulk Italian sausage 1 clove garlic, minced 12 6 inch corn tortillas, warmed 1 ½ cup shredded Monterey Jack cheese or sharp cheddar cheese (6 ounces) Chopped fresh cilantro and Mexican crema or sour cream (optional) Directions Preheat oven to 350°F. Lightly grease a 3-quart rectangular baking dish. Prepare Easy Enchilada Sauce. Place a steamer basket in a large saucepan; add water to just below the bottom of the basket. Bring water to boiling. Add squash to basket. Cover and steam 5 minutes. Remove from heat. Meanwhile, in a large skillet cook sausage and garlic over medium heat until browned; drain of any fat. Stir in steamed squash. Spread about 1 cup sauce in the prepared baking dish. Fill each tortilla with 1 Tbsp. of cheese, about 1/4 cup squash mixture, and 1 Tbsp. of the sauce. Bring sides around filling to enclose and place seam-side down in the baking dish. Repeat with remaining tortillas and filling. Spoon any remaining filling around tortillas in dish. Pour remaining sauce over the enchiladas. Bake enchiladas, covered, 20 minutes. Sprinkle with remaining cheese. Bake 5 minutes more. If desired, sprinkle with cilantro and serve with Mexican crema. Tips To save time, use precut butternut squash. Cut large pieces into 1/2-inch cubes. Easy Enchilada Sauce In a medium saucepan heat 2 Tbsp. vegetable oil over medium heat. Stir in 2 Tbsp. all-purpose flour; cook and stir for 2 minutes. Add 2 Tbsp. chili powder, 1 teaspoon ground cumin, and 1/2 tsp. garlic powder. Cook and stir 30 seconds more. Add 1, 15-oz. can tomato sauce and 1, 14.5-ounce can reduced-sodium chicken broth; whisk until smooth. Cook and stir over medium-high heat until boiling. Reduce heat and simmer for 1 minute. Remove from heat. Season to taste with pepper, and hot sauce, if desired. Print Nutrition Facts (per serving) 510 Calories 33g Fat 35g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 510 % Daily Value * Total Fat 33g 42% Saturated Fat 12g 60% Cholesterol 68mg 23% Sodium 1167mg 51% Total Carbohydrate 35g 13% Total Sugars 6g Protein 20g Vitamin C 18.8mg 94% Calcium 299mg 23% Iron 3.7mg 21% Potassium 706mg 15% Folate, total 39.5mcg Vitamin B-12 0.8mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.