This, year my squash bed abutted against my neighbor’s fence. Sometime in August, I noticed several large green winter squash taking shape. I was excited that my spaghetti squash plants were so successful. But then, slowly, I realized that these were butternut squash. I had not even planted butternut squash, so how did these squash get into my garden? It turns out my neighbor’s squash plant was extra prolific and decided to travel through the fence into my garden. With her permission, this year I got two wonderful orange butternut squash without doing any work.
Butternut squash enchiladas are one of my favorite vegan meals. I used the Black Bean Southwest Sunshine Burger to balance our the creamy butternut squash with a zesty kick, however, I’m sure the Loco Chipotle Sunshine Burger would be a great addition as well. This recipe takes a while to make due to the baking time, but there is very little work to do outside of the oven. To save time, you can cook the butternut squash a night ahead and keep the mashed squash flesh covered in the fridge overnight.
This recipe serves 5 people.
1 medium butternut squash
2 Tbs olive oil
1 can black beans, drained
1 package Three Sisters Nixtamal tortillas
2 packages Frontera Red Chile Enchilada Sauce
¼ cup pepitas (pumpkin seeds)
½ bunch cilantro, chopped
Tapatio hot sauce, to taste
Lime juice, to taste
Preheat oven to 400 degrees F. Spread olive oil on a baking sheet. Cut the butternut squash in half, remove seeds, and place face down on the baking sheet. Roast the squash until a fork easily pierces through the skin, about 1 hour. Remove squash from oven and let cool until it is easy to handle. Remove the flesh of the squash from the peel and place in a large mixing bowl.
Reduce the oven heat to 375 degrees F.
Mash the squash with a fork. Add black beans and sunshine crumbles into the bowl. With a wooden spoon or large metal spoon mix beans, squash, and sunshine burger until evenly distributed.
Place a large spoonful (about a quarter to a half of a cup) of the mixture into a tortilla and wrap the tortilla into a roll around the squash mixture. Place the tortilla open side down into an oven-safe casserole dish. *Repeat until all tortillas have been placed in the dish, or the pan is full. Pour the enchilada sauce evenly over the tortilla rolls.
Place dish in the oven until the sauce is bubbly, about 30 minutes. Raise heat to 450 degrees and let tortillas crisp up for about 5-10 minutes.
Remove dish from the oven and let cool for 10 minutes.
Top with avocado, pumpkin seeds, cilantro, hot sauce, and lime juice to taste.
*Depending on how large your tortilla rolls are, there may be some left over squash mixture. This is great eaten on its own, or could be put over a nice single serving of arugula salad.