Hearty Butternut Squash Enchiladas with Homemade Poblano Cream Sauce: Your New Favorite Vegetarian Fall Meal
For those who adore the sweet, earthy flavor of butternut squash, get ready to experience it in a whole new light! These enchiladas are a true celebration of autumn, generously filled with a delightful medley of roasted butternut squash, savory mushrooms, and subtly smoky poblano peppers. What truly elevates this dish is a rich, creamy, and utterly irresistible homemade butternut enchilada sauce, blanketing every delicious bite.
If you’re anything like me, the arrival of fall means one thing: butternut squash season! I confess, my family might be nearing peak butternut squash consumption. You might be thinking, “Is that even possible?” But when I find an ingredient this versatile and delicious, I tend to incorporate it into just about everything. While an intervention might be on the horizon, not before I share this spectacular creation.
Introducing my latest culinary obsession: homemade butternut squash enchiladas! Imagine soft tortillas lovingly stuffed with perfectly roasted butternut squash, tender cremini mushrooms, and vibrant poblano peppers. Each enchilada is then generously smothered in an easy-to-make, creamy butternut squash enchilada sauce that is truly the star of the show. This recipe is not just a meal; it’s a cozy, comforting experience, making it the perfect meatless dish for any crisp autumn evening.
The Inspiration Behind These Vegetarian Enchiladas
Enchiladas often carry a reputation for being a labor-intensive dish, with various components like preparing the filling, rolling the tortillas, and finally baking them to perfection. Historically, this multi-step process was precisely why I hesitated to venture into making my own enchilada sauce from scratch. However, a brilliant idea sparked: what if I could blend the very essence of fall – butternut squash – directly into the sauce?
Once this concept took root, there was no turning back. And I am so incredibly thrilled I followed that inspiration! Crafting this homemade sauce proved to be an absolute breeze and, without a doubt, became my favorite element of this entire dish. It transforms what could be a good meal into an exceptional one, adding a depth of flavor and a creamy texture that is simply unparalleled.
Why Homemade Butternut Squash Enchilada Sauce is a Game-Changer
Many store-bought enchilada sauces rely on a base of chili powder and tomato, which can be delicious, but often lack a certain freshness or complexity. By incorporating roasted butternut squash into our homemade sauce, we achieve a velvety smooth consistency and a naturally sweet, earthy flavor that beautifully balances the traditional Tex-Mex spices. The addition of chipotle peppers in adobo sauce provides a delightful smoky heat, while a hint of cinnamon and cumin ties all the flavors together in a uniquely comforting way.
Making the sauce is incredibly simple: a quick sauté of aromatic ingredients like garlic, tomato paste, and spices, followed by blending with vegetable stock and a portion of our perfectly roasted butternut squash. The result is a vibrant, flavorful sauce that tastes far superior to anything you’ll find in a can. Plus, it’s a fantastic way to sneak in extra vegetables, making this dish even healthier!
The Perfect Vegetarian Filling: Butternut Squash, Mushrooms, and Poblano Peppers
The filling for these enchiladas is equally as compelling as the sauce. Roasting the butternut squash brings out its inherent sweetness and creates a tender, slightly caramelized texture. Cremini mushrooms add a wonderful umami depth and a hearty bite, making the dish feel substantial and satisfying without any meat. Poblano peppers, with their mild heat and distinctive earthy flavor, offer a subtle kick and a beautiful green hue. When these three star ingredients are roasted together, they create a harmony of flavors that is truly special.
Beyond their incredible taste, these vegetables are packed with nutrients. Butternut squash is an excellent source of vitamins A and C, while mushrooms provide B vitamins and antioxidants. Poblano peppers also contribute vitamins and a touch of capsaicin. Together, they form a filling that is not only delicious but also genuinely wholesome, aligning perfectly with a desire for more healthful, plant-forward meals.
A Meal for Everyone: Healthy, Flavorful, and Customizable
These butternut squash enchiladas are, without exaggeration, fabulous. They strike an ideal balance of being healthy, incredibly flavorful, and offering just the right amount of spice and warmth. The heat level is easily adjustable – feel free to add more or less chipotle peppers to suit your personal preference, or even substitute them with a milder chili powder if you prefer. I initially contemplated adding chicken or steak to the filling, but ultimately decided against it. My culinary repertoire always benefits from more delicious meatless meals, and this recipe is unequivocally one that is guaranteed to please even the most ardent meat-eaters.
For those looking to customize, these enchiladas are incredibly versatile. You could experiment with different types of cheese, add a handful of spinach or corn to the filling for extra color and nutrients, or even swap out cremini mushrooms for a mix of your favorite wild mushrooms. Serve them with traditional toppings like a dollop of sour cream, a scattering of fresh cilantro, creamy sliced avocado, crunchy scallions, or a sprinkle of crumbled queso fresco to complete the experience.
Butternut Squash, Mushroom, and Poblano Enchiladas
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Ingredients
Enchiladas:
- 1 small butternut squash , peeled, seeded, and cut into 1-inch cubes (yielding approximately 3 cups)
- 8 ounces cremini mushrooms , cleaned and sliced
- 2 poblano peppers , whole
- 2 tablespoons olive oil , divided
- Salt and freshly ground black pepper , to taste
- ½ teaspoon ground cumin , for the filling
- 2 tablespoons fresh cilantro , chopped, for the filling
- 2 cups shredded mozzarella cheese , or a Mexican blend, divided
- 8-10 corn or flour tortillas , 8-inch size recommended
Enchilada Sauce:
- 1 tablespoon olive oil , for the sauce
- ¾ cup tomato paste
- 1-3 teaspoons chipotle peppers in adobo sauce , minced, or to taste for desired heat
- 1 clove garlic , minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground cumin , for the sauce
- 2 ½ cups vegetable stock (approximately 625 ml)
- 1 cup of roasted butternut squash , reserved from the roasted vegetables section above
Optional Toppings for Serving:
- Chopped scallions
- Sliced avocado
- Fresh chopped cilantro
- Sour cream or Greek yogurt
- Crumbled queso fresca
Instructions
To Roast Veggies:
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Preheat your oven to 425 degrees F (220 degrees C). On a large baking sheet, toss the cubed butternut squash and sliced mushrooms with 1 tablespoon of olive oil. Season generously with salt and pepper. Arrange them in a single layer to ensure even roasting. Place the whole poblano peppers directly on the same sheet pan.
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Roast for about 30-35 minutes, or until the butternut squash is tender when pierced with a fork, the mushrooms are beautifully browned, and the poblano peppers are visibly blistered and softened. Once roasted, carefully remove the poblano peppers from the pan and immediately wrap them in plastic wrap or place them in a paper bag. Let them sit for about 15 minutes; this steaming process makes them easier to peel. After steaming, peel off the skin, remove the seeds and stem, and finely chop the peppers.
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From the roasted butternut squash, measure out 1 cup and set it aside specifically for the enchilada sauce. Keep the remaining roasted butternut squash, mushrooms, and chopped poblano peppers separate for the enchilada filling.
To make the Enchilada Sauce:
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In a medium skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the tomato paste, minced chipotle peppers in adobo sauce (start with 1 tsp and add more to taste), minced garlic clove, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon ground cumin, and ¼ teaspoon ground cinnamon. Sauté for about 1-2 minutes, stirring constantly, until fragrant and the tomato paste has slightly darkened.
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Carefully transfer the sautéed tomato paste mixture to a blender. Add the vegetable stock and the 1 cup of reserved roasted butternut squash. Blend until the sauce is completely smooth and creamy. Taste the sauce and adjust seasonings as needed, adding more salt, pepper, or chipotle peppers if you desire more heat.
To Assemble and Bake Enchiladas:
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In a large bowl, combine the remaining roasted butternut squash, roasted mushrooms, chopped poblano peppers, ½ teaspoon ground cumin (for the filling), and 2 tablespoons of fresh chopped cilantro. Toss gently to mix all the ingredients thoroughly.
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Grease a 9×13 inch casserole dish. Spread approximately ½ cup of the prepared butternut enchilada sauce evenly across the bottom of the dish. Take one tortilla, spoon a generous amount of the veggie mixture into the center, and top with a sprinkle of shredded mozzarella cheese (about 2 tablespoons). Roll up the tortilla tightly and place it seam-side down in the prepared casserole dish. Repeat this process with the remaining tortillas and filling, arranging them snugly in the dish.
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Pour about 1 ½ cups of the enchilada sauce evenly over the tops of the assembled enchiladas, ensuring they are well-covered. Sprinkle the remaining shredded mozzarella cheese over the sauce. Bake uncovered in the preheated oven at 350 degrees F (175 degrees C) for approximately 20 minutes, or until the cheese is melted, bubbly, and lightly golden at the edges, and the sauce is simmering.
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Serve the enchiladas hot, garnished with any of your desired optional toppings: chopped scallions, sliced avocados, fresh cilantro, a dollop of sour cream or Greek yogurt, and crumbled queso fresca cheese. Enjoy this hearty and flavorful vegetarian meal!
Notes
- For convenience, the homemade enchilada sauce can be prepared in advance. Store any leftover sauce in an airtight container in the refrigerator for up to 1 week, or freeze it for up to 2 months. This makes assembly even quicker on a busy weeknight.
- To make this dish ahead of time, assemble the enchiladas in the casserole dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. You may need to add an extra 10-15 minutes to the baking time if baking from cold.
- For a richer, slightly spicier flavor, consider roasting an extra poblano pepper or even a jalapeño along with the other vegetables and adding it to the sauce when blending.
Embrace the Flavors of Fall with These Incredible Enchiladas
This recipe for Butternut Squash, Mushroom, and Poblano Enchiladas is more than just a meal; it’s an invitation to savor the rich, comforting flavors of the season. Whether you’re a devoted butternut squash enthusiast or simply looking for a new and exciting vegetarian dish to add to your repertoire, these enchiladas are sure to impress. The combination of sweet roasted squash, earthy mushrooms, smoky poblanos, and that utterly delicious homemade sauce creates a culinary experience that is both sophisticated and deeply satisfying.
Perfect for a family dinner, a cozy gathering with friends, or a delightful meal prep option, these enchiladas are a testament to how vibrant and fulfilling vegetarian cuisine can be. Don’t be intimidated by the idea of making your own sauce – it’s a simple step that yields immense flavor rewards. So, gather your ingredients, preheat your oven, and prepare to fall in love with your new favorite fall dish!
This recipe was originally published in November 2016 and has been updated and expanded to provide even more detail and deliciousness for your cooking pleasure.