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Butternut Squash Enchiladas

Total Time

Prep: 1-1/4 hours Bake: 25 min.


8 servings

When you want to go meatless for a meal, try this satisfying dish. It tastes fantastic.—Rachel Erdstein, Ann Arbor, Michigan
Butternut Squash Enchiladas Recipe photo by Taste of Home
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  • 1 medium butternut squash (3-1/2 to 4 pounds)
  • 1 medium sweet red pepper, chopped
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 teaspoon canola oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 package (12 ounces) frozen vegetarian meat crumbles, thawed
  • 1 can (10 ounces) enchilada sauce, divided
  • 8 flour tortillas (8 inches), warmed
  • 1 cup shredded reduced-fat Mexican cheese blend, divided


  1. Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 55-65 minutes or until tender. Cool slightly; scoop out flesh and set aside.
  2. In a large nonstick skillet coated with cooking spray, cook the red pepper, onion and garlic in oil until tender. Stir in the cumin, chili powder, pepper and salt; cook 1 minute longer. Stir in crumbles and reserved squash; heat through.
  3. Spread 1/4 cup enchilada sauce into a 13x9-in. baking dish coated with cooking spray. Place about 3/4 cup squash mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in prepared dish. Pour remaining enchilada sauce over the top; sprinkle with remaining cheese.
  4. Bake, uncovered, at 350° for 25-35 minutes or until heated through.

Nutrition Facts

1 enchilada: 346 calories, 9g fat (2g saturated fat), 10mg cholesterol, 801mg sodium, 53g carbohydrate (7g sugars, 9g fiber), 19g protein.

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