Roasted Butternut Squash, Corn and Spinach Enchiladas

Roasted Butternut Squash, Corn and Spinach Enchiladas

Oh my gosh!  These enchiladas were so dang good!  I loved the velvety smoothness of the butternut squash paired with the creamy Gruyere cheese.  To give this enchilada a little bit more “chunk” appeal I added roasted corn, sauteed spinach and roasted yams.  This dish is nothing short of spectacular and loaded with tons of flavor and texture.

There are a few steps here but please don’t let that stop you from making this amazing and tasty dish.  Let’s get started.

First, you are going to cube your butternut squash and yam.  What I love about this time of year is that at Costco you can purchase the butternut squash already peeled and cubed.  That will save a ton of time AND you won’t end up with orange hands.

Once you place the cubed yams and butternut squash on the foil lined baking sheet (yes, I do keep the yams separate from the squash but they are on the same sheet.  Just make sure you cut them all the same size so they will cook evenly), then toss with a little bit of olive oil and lightly sprinkle the yams and squash with a little bit of chili powder, ground cumin, ground coriander, garlic salt and for a deeper smoky flavor a little bit of ancho chili powder.  If you like things really spicy, sprinkle just a little bit of crushed red pepper.

While the yams and squash are roasting melt a little butter in a large skillet and add the corn.  Saute until the kernels turn a golden brown around most of the edges.  Season with a little salt and pepper.

In another skillet melt a little butter and drizzle the pan with a bit of olive oil.  Saute some garlic and shallots for about 1 minute, then add the chopped fresh spinach.  Lightly season with salt and pepper.  Saute until wilted down, about 6 minutes on medium heat.

Once the spinach is done transfer to a colander and allow the spinach to drain and cool.  Set aside.

These have to be my most favorite corn tortillas.  They are nice and thick with such an amazing corn flavor.  You will really notice the difference when using these delicious tortillas.

Place a small skillet on a medium-high burner.  Add the tortillas, one at a time onto the skillet to soften them.  It doesn’t take very long, about a minute or so on each side.  Then place the tortilla in between two sheets of foil to keep warm and pliable.

Get your cheeses ready.  On the left is the delicious Gruyere cheese and in the front is the pepper Jack.  Yum!

Here was my dilemma when I was putting this dish together.  To puree or not to puree, that was the question.  I am so glad I decided to puree the squash.  It kind of acts as a “glue” to hold all the other ingredients in the tortilla.  Plus, it gives the dish an amazing and creamy texture.  So please, be sure to puree the squash.  You can add just a little bit of the tomatillo sauce if you need to get it to a looser consistency.

Once the squash is done roasting puree it in your food processor with a metal blade.  You will have to pulse it several times with a few stirs in between to make sure that it becomes nice and smooth.

Place the pureed squash down the middle of each of the corn tortillas.

Top with corn, spinach, roasted yams, and the Gruyere cheese.

Neatly roll up the tortillas and place in a 9×13 inch pan.

Top with your favorite tomatilla or green verde sauce.

Top that with the pepper Jack cheese.

Bake for about 30 minutes and yes folks, you have one amazing and delicious dinner just waiting for you!  Top with sour cream, guacamole and diced tomatoes.  This pairs well with the Southwestern salad, Mexican Spoon bread and margaritas.  Enjoy.


Roasted Butternut Squash, Corn and Spinach Enchiladas
When I first started making these delicious enchiladas, I used to just leave the squash cubed. I have found that mushing the squash helps hold together the enchiladas a little bit better PLUS you get a delicious bit of squash in every bite. Perfect for a dinner party because you can assemble these the morning of your party. Enjoy.
Recipe type: Main
Cuisine: Mexican
  • One 2-pound butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 medium Yam (orange fleshed potato), peeled, and cut into 1-inch cubes
  • ¼ teaspoon garlic salt
  • ¼ teaspoon Ancho Chili Powder
  • ¼ teaspoon Chili Powder
  • ¼ teaspoon Coriander Powder
  • ¼ teaspoon Ground Cumin
  • 2 tablespoons olive oil
  • 1 cup fresh (about 2 ears) or defrosted frozen sweet corn kernels
  • 1 tablespoon butter
  • salt and pepper
  • 1 10-ounce bag of pre-washed spinach, chopped
  • 2 garlic cloves, minced or pressed
  • 2 tablespoons shallots, minced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • salt and pepper
  • 1½ cup Gruyere Cheese, shredded
  • 1½ cup Pepper Jack Cheese, shredded
  • 16 ounces of your favorite Tomatillo Sauce or green chile verde sauce, I used La Victoria, but be sure to use the mild
  • 10 Corn Tortillas, softened
  1. Pre-heat oven to 400 degrees F.
  2. Prepare a baking sheet by lining it with foil. Lightly spray the foil lined pan with cooking spray. Place the squash and yams onto the sheet, keeping them separated. Toss with olive oil, then sprinkle with the mixture of spices. Give the squash and yams another toss to incorporate the spices onto the vegetables.
  3. Roast for about 30 minutes, tossing halfway through. Remove from oven.
  4. Place the squash in a food processor and process the squash until smooth. If a few yams hop into the tub that's okay.
  5. Set aside the pureed squash and roasted yams.
  6. In a large skillet melt 1 tablespoon of butter and drizzle the olive oil into the pan. Add the minced garlic and shallots. Saute on medium-high heat for about a minute or so.
  7. Gently add in the spinach. Lightly season with salt and pepper. Continue to stir the spinach until it wilts down. This should take about 6-8 minutes.
  8. Remove from heat and place in a colander so all extra juice will be extracted. Set aside.
  9. In another skillet melt 1 tablespoon of butter. Add the corn and saute until the majority of the kernels are a light golden brown. Lightly season with salt and pepper. Set aside.
  10. Soften the tortillas. Set aside.
  11. Forming an assembly line take one tortilla, place the pureed squash down the middle of the tortilla, then top with the roasted yams, spinach, corn and Gruyere cheese. Roll and place in pan. Repeating this process until all tortillas have been filled.
  12. Top the tortillas with the pepper Jack cheese, then with the tomatillo sauce. Reduce oven heat to 350 degrees f.
  13. Bake the enchiladas for about 30 minutes or until bubbly and hot. Serve with sour cream, guacamole and cut fresh tomatoes.
  14. For an extra unexpected crunch you could top with toasted peppitas (aka pumpkin seeds). Don't forget the margaritas!!
Nutrition Information
Serving size: 6


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