If you are so incredibly sick of squash… please shield your eyes.

Butternut Squash Enchiladas I howsweeteats.com

Apparently the butternut is my new pumpkin this season. Even my new bacon. My new chocolate? My new cupcake? I’m well aware that I might be overdoing it but I can’t stop. It’s not that I even totally enjoy the squash when it’s plain or simply mashed… but I absolutely adore it when it’s combined with some cheese and nutmeg to create that magnificent fall dish. It’s like my autumn trifecta of flavor.

And don’t even forget that brown butter. As if.

Butternut Squash Enchiladas I howsweeteats.com

The good news is… I think I’m out of squash dinner ideas for 2012.

And the bad news is that I think I’m out of squash dinner ideas for 2012.

But… pretty sure we have quite a few to hold us over if that is the case. Although I’m seriously tempted to puree some caramelized butternut with mascarpone and provolone and spread it on a pizza crust, then top it with brown sugar coated red onions, bacon and fried sage. And more cheese. Think I’ll leave that one up to you though. Won’t hate it if you show up on my doorstop, pie in hand. Puhhhhhlease make that happen.

Butternut Squash Enchiladas I howsweeteats.com

On a totally unrelated but still very related subject, why are there no butternut squash candles? I mean, I’m definitely not for the let’s-make-vegetable-scented-candles trend, but I think a brown butter butternut candle would go over quite swimmingly. Maybe I will take up a new hobby. Because you know, I sniffed the Thanksgiving candle at Bath and Body Works this weekend and sort of wanted to die. Butter scented candles are cool, and I even love the bread scented ones too, but a turkey, mashed potatoes, stuffing, butter and cranberry scented candle? Like all in one? No thank you.

Did not float my boat one bit.

Butternut Squash Enchiladas I howsweeteats.com

So these enchis are kind of like last week’s lasagna – very customizable. You don’t want the squash super soft before it dives head first into the tortillas because it will be total mush, and we need some texture here. Perfectly cooked squashed with a protein of your choice works best. White beans are my favorite, but I tried chickpeas as well and actually enjoyed the firmer chew. You can add chicken or sausage or beef, use different cheeses, even change up the sauce if you wish. The deal shown here contains the squash and beans drizzled with a hint of brown butter and spiced with nutmeg, rolled in whole wheat tortillas then showered in a sauce with gooey fontina.

We should probably just make that a candle. Yes?

Butternut Squash Enchiladas I howsweeteats.com


Butternut Squash Enchiladas

Yield: serves 4

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 1 hour


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 (I actually use vanilla almond milk - perfect!)
8 whole wheat tortillas


Preheat oven to 375 degrees F. Lightly spritz a 9x13 dish with nonstick spray.

Heat a large skillet over medium heat and add olive oil. Add onions, garlic and sage, cooking for 2-3 minutes until slightly softened. Toss in squash, salt, pepper and 1/4 teaspoon nutmeg, stirring well to coat. Cover and cook for 8-10 minutes. You don't want to overcook the squash because it will be mushy, so cook until it's slightly tough but you can bite through a few pieces. Make sure to taste 2-3 pieces! Once finished, stir in beans and mix well. Remove squash and bean mixture, placing in a large bowl and drizzle with brown butter, then toss with 1/2 cup fontina. Set aside.

In the small skillet, raise the heat to medium-high and add butter. Once sizzling add in the flour and whisk for 2-3 minutes until a golden, nutty roux forms. Pour in stock and milk, whisking again until bubbly and slightly thick. Reduce heat to low and stir in 1 cup of fontina, stirring until combined. Add in remaining nutmeg and taste to season with additional salt and pepper if desired. Spoon about 1/3 cup of sauce into the bottom of the baking dish, then spoon a few spoonfuls of the squash mixture in the center of each tortilla, rolling up tightly. Place all the rolled tortillas carefully into the dish, then cover with remaining sauce. Sprinkle with the rest of the cheese and some extra chopped sage. Bake for 20-25 minutes, until cheese is bubbly and melted. Serve immediately!

Autumn is just the bees knees.

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93 Responses to “Butternut Squash Enchiladas.”

  1. #
    chelsey @ clean eating chelsey — November 5, 2012 @ 8:01 am

    i’m all about a butternut squash candle. They make pumpkin, so why not!?


  2. #
    Blog is the New Black — November 5, 2012 @ 8:02 am

    Love squash. Love this.


  3. #
    Liz — November 5, 2012 @ 8:05 am

    I don’t think I could ever be sick of squash. Love that you’re using butternut squash in enchiladas. Delicious! I like butternut better than pumpkin (shhh, don’t tell).


  4. #
    Erika - The Teenage Taste — November 5, 2012 @ 8:08 am

    Sick of squash?! I don’t think that is possible, well, at least not for me! These enchiladas look delicious – perfect for this time-of-the-year! :-D


  5. #
    Kim in MD — November 5, 2012 @ 8:14 am

    I am definitley NOT sick of squash, or pumpkin yet for that matter! These enchiladas look so delicious, Jessica!


  6. #
    Rachel Cooks — November 5, 2012 @ 8:15 am

    Oh I just love everything about this recipe!


  7. #
    Lora @cakeduchess — November 5, 2012 @ 8:15 am

    Luckily my kids llike squash as much as I do:) I love these enchiladas and I’m saving the recipe to make one night this week. I never tire of new squash ideas:) xx


  8. #
    Jennifer @ Peanut Butter and Peppers — November 5, 2012 @ 8:19 am

    I love butternut squash enchiladas, so yummy! Your recipe looks wonderful!!


  9. #
    Lauren at Keep It Sweet — November 5, 2012 @ 8:24 am

    I’ve been eating butternut squash like it’s my job and my husband isn’t a huge fan- wondering if this will change his mind!


  10. #
    Simply Life — November 5, 2012 @ 8:27 am

    haha, I’m with you- some of the candle scents have gotten a little out of hand :)


  11. #
    Averie @ Averie Cooks — November 5, 2012 @ 8:32 am

    So funny I was just thinking about making enchiladas and I ran it by the hubs and he was just meh about it. Probably b/c he thinks it’s my way of sneaking beans into him :) Yours would get rave reviews – they look awesome!


  12. #
    Ali @ Peaches and Football — November 5, 2012 @ 8:40 am

    I’m not sick of squash at all – in fact, I’ve barely begun utilizing it! I have two beautiful homegrown butternuts on my counter. I bet this would be delicious and it looks a lot easier than the butternut lasagna I was going to make.


  13. #
    Angela @ Eat Spin Run Repeat — November 5, 2012 @ 8:46 am

    Don’t worry girl, you could feed me squash at every meal and I’d never get bored! (Orange, yes, but bored, absolutely not.) And B&BW candles… SO good right? I’m always a sucker for anything pumpkin spice, apple pie, and vanilla/butterscotch-scented.


  14. #
    nancy k — November 5, 2012 @ 8:59 am

    I LOVE this time of year and the availibility of fresh winter squash is one of the reasons for sure. There can never be too many squash recipes! Just wondering, have you tried turban /buttercup squash…another orange winter squash that has a nutty taste and smoother texture than butternut? It is a bit of a chore to peel but it is worth the errort. I have substituted in in some of your butternut recipes with good luck.


  15. #
    Erin @ The Speckled Palate — November 5, 2012 @ 9:12 am

    Yep, I’ll definitely be making this sometime in the near future, especially since we have gotten about 6 butternut squashes from our CSA in recent weeks, and I’m tired of making soup! Thanks, girl!


  16. #
    Amanda @ The Dormestic Goddess — November 5, 2012 @ 9:17 am

    Loving the idea of squash 24/7. And the candle. And the brown sugar coated red onions. Tell me more about that!


  17. #
    Alaina @ Fabtastic Eats — November 5, 2012 @ 9:20 am

    Wow, Im way behind. I finally just had my first taste of butternut squash this weekend of the season. I need to hop on the bandwagon..I like the sounds of that pizza!


  18. #
    Rachel (Two Healthy Plates) — November 5, 2012 @ 9:28 am

    Just when I thought I couldn’t take another butternut squash recipe – these look wonderful!


  19. #
    Joelle (on a pink typewriter) — November 5, 2012 @ 9:36 am

    Love this idea!


  20. #
    bridget {bake at 350} — November 5, 2012 @ 9:38 am

    Autumn IS the bees knees! (Oh, how I love that expression!)

    And I TOTALLY think you need to make that pizza! All hail the butternut!!!


  21. #
    Abby@ Totes Delish — November 5, 2012 @ 9:52 am

    That pizza sounds ammmmmmazing!! Of course, these do too, not sick of squash (yet!) so keep it coming!


  22. #
    Jessica — November 5, 2012 @ 10:00 am

    I smelled that bread candle on saturday and almost dropped and shattered it out of pure horror. But sign me up for the squash one. I mean, pumpkin’s a vegetable, why not?


    • Jessica — November 5th, 2012 @ 11:29 am

      I am weird and actually love the french baguette candle but the thanksgiving one is so utterly disgusting I wanted to barf.


  23. #
    Sharla — November 5, 2012 @ 10:06 am

    I love these squash recipes – you don’t have to stop!!! And if you think of a way to put it in a cupcake I’d probably even try that!


  24. #
    deva at deva by definition — November 5, 2012 @ 10:57 am

    I’m not sick of squash y et, but I am trying to figure out how to prepare it so I’ll like it. right now the only squash I like is spaquetti!


  25. #
    dana@minimalistbaker — November 5, 2012 @ 11:08 am

    I absolutely love the idea of this!! Will be trying soon as the weather cools down and we’re craving heartier, warmer foods. Thanks for sharing, friend!


  26. #
    Bev @ Bev Cooks — November 5, 2012 @ 11:15 am

    If you can’t find me it’s because I’m buried in the very center of this, never to be seen or heard from again.


  27. #
    Betsy Wray — November 5, 2012 @ 11:26 am

    I just need to thank you for feeding my butternut obsession. Always love a new way to make it!


  28. #
    Kate — November 5, 2012 @ 11:28 am

    OMG I totally sniffed that candle too and was disgusted! I made my friend smell it and she was really offended, like, “You should have warned me. Really.” LOL I did buy the “snowed in” and “cashmere” ones though!


    • Jessica — November 5th, 2012 @ 11:29 am

      Love those ones!


  29. #
    Erin @ The Food Doctors — November 5, 2012 @ 11:40 am

    I love love LOVE you, but I feel obliged to tell you that stuff wrapped in WHEAT tortillas does not an enchilada make (http://en.wikipedia.org/wiki/Enchilada).


    • collette — November 5th, 2012 @ 2:13 pm

      so its really more of a burrito then?? Eh.. semantics- they sound delish!


  30. #
    Mandie @ Oh So Decadent — November 5, 2012 @ 11:51 am

    Don’t even get me started on those Bath and Body Works candles! I saw the one you posted to Instagram and I died (but the opposite kind you experienced from the Thanksgiving candle). I need it in my life, like yesterday.

    Since I have been without power I’ve been burning my frosted cranberry and cookie candles and I need more. There should always be a candle burning somewhere near me at all times. Hopefully with a fireplace right next to it.


  31. #
    lorilea — November 5, 2012 @ 12:51 pm

    I can’t WAIT to try this! My dad just gave me a giant bag of squash so it will now be put to good use!


  32. #
    cathy @ Noble Pig — November 5, 2012 @ 1:04 pm

    I want this…TODAY!


  33. #
    Ashley @ Wishes and Dishes — November 5, 2012 @ 1:17 pm

    Sick of squash??? What??!! Never :)


  34. #
    Lori @ RecipeGirl — November 5, 2012 @ 1:37 pm

    I’m in the midst of one of those “cleanses” right now, so why am I torturing myself with THIS fabulous recipe??? Yum.


  35. #
    Eileen — November 5, 2012 @ 2:05 pm

    Well, I haven’t had any winter squash yet this year, so I’m not sick of it at all! These enchiladas look great–OM NOM etc. :)


  36. #
    collette — November 5, 2012 @ 2:14 pm

    Now I want that pizza!!!


  37. #
    Adrianna from A Cozy Kitchen — November 5, 2012 @ 2:15 pm

    BAH! This looks so delicious. Totally not sick of butternut squash yet, though I’m guessing by Thanksgiving all I’ll want is gingerbread. Made something similar to this a couple days ago with black beans. Must make your version soon!


  38. #
    kim@hungryhealthygirl — November 5, 2012 @ 2:17 pm

    Not sick at all of Butternut squash!! Keep those recipes coming!


  39. #
    Taylor — November 5, 2012 @ 2:27 pm

    Do you think these would be any good with acorn squash instead? I have 2 acorn squash that I still need to use and this could be a possibility. But if not, then I will just have to go buy a butternut squash also! haha


  40. #
    Robie — November 5, 2012 @ 2:59 pm

    are they wrapped in a wheat tortilla?? or a corn one?? (I’m from Costa Rica, so when we say “tortilla” we mean maize tortillas, not wheat ones, but looking at the pic, seems like wheat tortillas…. just checking)


  41. #
    Anita Soupir — November 5, 2012 @ 3:38 pm

    I, too, never get sick of squash recipes! Right now I’m on a spaghetti squash & acorn squash kick, but I adore buttercup and butternut, as well! I think I just might have to try your butternut pizza idea – it sounds divine. I am all about the winter squash/browned butter/sage flavor combos. They were made for each other. Thanks for sharing this recipe. It looks delish, & I will definitely be adding it to my repertoire!



  42. #
    April — November 5, 2012 @ 3:54 pm

    I actually have a picture on my home computer of a butternut squash SHAPED candle from a Pottery Barn that I took a few years ago! It was on sale and I thought it was hilarious. Not sure if it smelled like bnut squash though but if it did… mmm.


  43. #
    Liz @ Tip Top Shape — November 5, 2012 @ 4:07 pm

    I love butternut squash. It’s the best part of fall after pumpkin spice lattes and changing leaves!


  44. #
    Barbara | Creative Culinary — November 5, 2012 @ 4:09 pm

    Umm, mmm good. I love butternut squash in all forms…and this is a great combo. I might be tempted to add some roasted Hatch green chiles though…I overbuy when they come into season and then I sort of need to add them to everything!


  45. #
    Georgia @ The Comfort of Cooking — November 5, 2012 @ 5:43 pm

    Great veggie recipe! These enchiladas look so scrumptious!


  46. #
    Katie @ Blonde Ambition — November 5, 2012 @ 7:32 pm

    Yup….I’d buy that candle.


  47. #
    luv what you do — November 5, 2012 @ 7:37 pm

    I’m not sick of squash yet and these look fantasatic!


  48. #
    Kari@Loaves and Dishes — November 5, 2012 @ 8:23 pm

    Oooh black beans would be great in these! I love that you smothered these enchiladas in fontina.


  49. #
    Cara — November 5, 2012 @ 8:41 pm

    These enchiladas look incredible! I would totally buy that butternut candle :)


  50. #
    Maura @ My Healthy 'Ohana — November 5, 2012 @ 8:56 pm

    How do you come up with these things?? You are my hero :) Just bookmarked this, now I just need to get a butternut squash and some fontina!



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