Butternut squash enchiladas are a vegetarian dinner dream. The slightly sweet combination of squash combined with the rich, earthy spices of ancho chili powder, cumin, and oregano create a sure-to-please vegetarian take on a classic.

Photography Credit: Sally Vargas

Butternut squash is to fall as zucchini is to summer: There’s always a lot of it, and a lot to do with it.

This recipe for enchiladas—made with corn tortillas, bathed in a spicy red sauce, and filled with roasted squash—just made my autumn meal plan more exciting! In fact, anything to do with tortillas makes the world go round in my house, so this meal is a guaranteed winner.

Calabaza is the generic name in Spanish for hard squashes that grow south of the border, which are akin to butternut and acorn squash. Though it may not be exactly Mexican (in the same way a butternut squash is not exactly the same as a pumpkin) the use of squash in Mexican cuisine is very common.

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DO YOU NEED TO PEEL BUTTERNUT SQUASH?

Stop right there. I discovered that peeling butternut squash is a matter of taste. If you are pureeing it, I concede that you could peel it. But if you are roasting it? That’s your call. The skins are not unpleasant. They are not even as tough as apple skins. Whether you peel or not, you still have to remove the seeds.

HOW TO CUT A BUTTERNUT SQUASH

The best way to tackle a squash is to separate the “neck” from the bulbous end, and deal with it in two parts with a large chef’s knife. Once you have cut the neck from the round end, you will have two pieces. Work with one piece at a time. We have a tutorial on how to do that here. Take the round end and halve it, then scoop out the seeds with a sharp-edged spoon. Place the flat side down on the cutting board, slice it into wedges, and slice the wedges into chunks. The “neck” is a cylinder. Trim off the stem end, and then trim a thin strip along one side of the cylinder so you have a flat edge of squash. Set the squash so the flat side is down. From there, you can safely cut it into slabs and cut the slabs into cubes.

HOW TO MAKE ENCHILADA SAUCE

The long way to make enchilada sauce is to roast tomatoes and re-hydrate dried ancho chiles, but the enchilada sauce in this recipe is easy and straightforward.

I took the liberty of using canned tomatoes and pure ancho chili powder (not the generic chili powder which usually has dried onion or garlic and sometimes cumin or other spices) to make it quick and easy. Although I prefer ancho chili powder, if you can’t find it, feel free to use whatever chili powder you have available to you.

Puree all the sauce ingredients in a blender and then cook the sauce in a skillet, which will be convenient when it comes time to dip the tortillas in the sauce. Just a few minutes of cooking brings all the flavors together.

WHAT IS THE BEST CHEESE FOR ENCHILADAS?

Monterey Jack is a good, melty cheese to go on top of the enchiladas, but you can use a ‘Mexican’ blend, or cheddar if you like. I like the mildness of Monterey Jack, because it lets the sauce shine.

WHAT ARE THE BEST TORTILLAS FOR ENCHILADAS?

Corn tortillas hold their shape better than flour tortillas when dipped in sauce, and they’re gluten-free as well, with lots of corny flavor! They are readily available at most grocery stories, but you can also make corn tortillas from scratch. Here’s our favorite recipe for homemade corn tortillas.

HOW TO PREP TORTILLAS FOR ROLLING ENCHILADAS

Lightly frying tortillas in oil before dipping them in sauce is the traditional method of making enchiladas. The oil adds flavor and helps create a barrier between the tortilla and the sauce, so the tortilla doesn’t disintegrate. It also softens them, so you can roll them easily.

Since frying is tedious and messy, I worked out a way to use the microwave, which takes a fraction of the time of pan frying:

Brush the tortillas with oil and stack them on a plate. Cover with waxed paper and microwave at 30-second intervals, until they are hot and pliable, usually for about one minute total.

I like to do six tortillas at a time, fill them, and repeat with a second stack.

THE BEST WAYS TO TOP ENCHILADAS

Choose as many or as few garnishes as you like: Radishes, cilantro, avocados, and chopped onion or scallions are all good. I especially like diluted sour cream, which mimics Mexican crema, to add a touch of creaminess to the enchiladas.

Make-Ahead Tips for Enchiladas

It’s best to make all the components ahead (the sauce, the filling, even the ‘fried’ tortillas), store them separately for up to three days, and then assemble just before baking and serving. The tortillas will need to be reheated if they become stiff.

To freeze the assembled and uncooked pan of enchiladas (including the grated cheese topping), wrap the pan in plastic and then in foil, and freeze for up to two months for optimal freshness.

Remove the plastic, cover loosely with foil, and bake straight from the freezer for 30 minutes; then remove the foil and continue baking until hot all the way through, 20 to 30 minutes longer.

Leftovers will keep in the refrigerator for about three days and can be reheated in the microwave.

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