Roasted Butternut Squash and Sausage Enchiladas

Add a fall favorite to classic enchiladas for a whole new Mexican night experience. Butternut squash adds nutrition and heartiness to the Mexican recipe.

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  • Makes: 6 servings
  • Serving Size: 2 enchiladas
  • Makes: 12 enchiladas
  • Prep: 30 mins
  • Bake: 25 mins 350°F

Roasted Butternut Squash and Sausage Enchiladas

Directions

  1. Preheat oven to 350 degrees 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.
  2. Meanwhile, in a large skillet cook sausage and garlic over medium heat until browned; drain of any fat. Stir in steamed squash.
  3. 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.
  4. Bake enchiladas, covered, 20 minutes. Sprinkle with remaining cheese. Bake 5 minutes more. If desired, sprinkle with cilantro and serve with Mexican crema.

From the Test Kitchen

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.

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Nutrition Facts (Roasted Butternut Squash and Sausage Enchiladas )

  • Per serving:
  • 510 kcal ,
  • 33 g fat
  • (12 g sat. fat ,
  • 6 g polyunsaturated fat ,
  • 12 g monounsaturated fat ),
  • 68 mg chol. ,
  • 1167 mg sodium ,
  • 35 g carb. ,
  • 6 g fiber ,
  • 6 g sugar ,
  • 20 g pro.
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