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.

sausage and roasted butternut squash enchiladas
Photo: Jason Donnelly
Prep Time:
30 mins
Bake Time:
25 mins
Total Time:
55 mins
12 enchiladas


  • 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)


  1. 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.

  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.


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.

Nutrition Facts (per serving)

510 Calories
33g Fat
35g Carbs
20g Protein
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.

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