Butternut Squash and Spinach Enchiladas – Cozy, Colorful, and Weeknight-Friendly
Sweet roasted squash, tender spinach, and warm spices wrapped in soft tortillas and baked under a blanket of enchilada sauce—this is comfort food with a fresh twist. These Butternut Squash and Spinach Enchiladas are hearty enough for a main course but light enough to keep you energized. They’re easy to make, beautifully balanced, and naturally vegetarian.
Whether you’re feeding a family or meal-prepping for the week, this dish hits the sweet spot of simple and satisfying.
Butternut Squash and Spinach Enchiladas - Cozy, Colorful, and Weeknight-Friendly
Ingredients
Method
- Heat the oven. Preheat to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
- Prep the squash. Toss cubed butternut squash with 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon cumin, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika. Spread evenly on the baking sheet.
- Roast until tender. Bake for 25–30 minutes, flipping once, until the edges are caramelized and the cubes are fork-tender. Set aside and lightly mash about half of it for a creamy filling texture.
- Sauté the aromatics. In a skillet over medium heat, warm 1 tablespoon olive oil. Add the diced onion and cook 4–5 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
- Wilt the spinach. Add the spinach to the skillet with a pinch of salt and pepper. Cook 1–2 minutes until just wilted. If using black beans, stir them in now to warm through.
- Combine the filling. In a bowl, mix the roasted squash, spinach mixture, a squeeze of lime, and 1/2 cup shredded cheese. Taste and adjust seasoning. The filling should be savory with a hint of sweetness and spice.
- Warm the tortillas. Briefly heat tortillas in a dry skillet or wrap in a damp towel and microwave 30 seconds to make them pliable. This prevents tearing.
- Prepare the baking dish. Spread 1/2 cup enchilada sauce over the bottom of a 9x13-inch dish to prevent sticking.
- Fill and roll. Spoon 1/3–1/2 cup filling down the center of each tortilla. Roll snugly and place seam-side down in the dish. Repeat with all tortillas.
- Sauce and cheese. Pour the remaining enchilada sauce evenly over the top. Sprinkle with the remaining cheese.
- Bake. Reduce oven to 375°F (190°C) and bake for 18–22 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
- Finish and serve. Let rest 5 minutes. Garnish with chopped cilantro and a squeeze of lime. Serve with sour cream or Greek yogurt if you like.
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Why This Recipe Works
Butternut squash brings natural sweetness, which pairs perfectly with earthy spinach and smoky spices. The creamy, mashed texture of the squash acts like a built-in binder, so the filling stays put without needing heavy dairy. Using store-bought enchilada sauce keeps things fast while still delivering deep flavor.
Corn or flour tortillas both work, and the whole bake comes together with just a few steps. The result is a pan of golden, bubbling enchiladas that feel special but don’t require restaurant-level effort.
Shopping List
- Butternut squash (about 2 pounds, peeled, seeded, and cubed)
- Fresh spinach (5–6 cups, or one 5-ounce bag)
- Yellow onion (1 medium, diced)
- Garlic (3–4 cloves, minced)
- Olive oil
- Ground cumin
- Chili powder
- Smoked paprika (optional but recommended)
- Salt and black pepper
- Canned enchilada sauce (red or green, about 2 cups)
- Black beans (1 can, drained and rinsed) — optional for extra protein
- Shredded cheese (Monterey Jack, cheddar, or a Mexican blend; about 1½ cups)
- Corn or flour tortillas (8–10 medium)
- Fresh lime
- Fresh cilantro (for garnish)
- Sour cream or Greek yogurt (optional, for serving)
Step-by-Step Instructions
- Heat the oven. Preheat to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
- Prep the squash. Toss cubed butternut squash with 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon cumin, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika.
Spread evenly on the baking sheet.
- Roast until tender. Bake for 25–30 minutes, flipping once, until the edges are caramelized and the cubes are fork-tender. Set aside and lightly mash about half of it for a creamy filling texture.
- Sauté the aromatics. In a skillet over medium heat, warm 1 tablespoon olive oil. Add the diced onion and cook 4–5 minutes until softened.
Stir in the garlic and cook 30 seconds until fragrant.
- Wilt the spinach. Add the spinach to the skillet with a pinch of salt and pepper. Cook 1–2 minutes until just wilted. If using black beans, stir them in now to warm through.
- Combine the filling. In a bowl, mix the roasted squash, spinach mixture, a squeeze of lime, and 1/2 cup shredded cheese.
Taste and adjust seasoning. The filling should be savory with a hint of sweetness and spice.
- Warm the tortillas. Briefly heat tortillas in a dry skillet or wrap in a damp towel and microwave 30 seconds to make them pliable. This prevents tearing.
- Prepare the baking dish. Spread 1/2 cup enchilada sauce over the bottom of a 9×13-inch dish to prevent sticking.
- Fill and roll. Spoon 1/3–1/2 cup filling down the center of each tortilla.
Roll snugly and place seam-side down in the dish. Repeat with all tortillas.
- Sauce and cheese. Pour the remaining enchilada sauce evenly over the top. Sprinkle with the remaining cheese.
- Bake. Reduce oven to 375°F (190°C) and bake for 18–22 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
- Finish and serve. Let rest 5 minutes.
Garnish with chopped cilantro and a squeeze of lime. Serve with sour cream or Greek yogurt if you like.
Keeping It Fresh
For leftovers, store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through or microwave in short bursts to avoid sogginess.
If you plan to make ahead, assemble without sauce, refrigerate, and add sauce just before baking to keep the tortillas from absorbing too much liquid.
These enchiladas also freeze well. Wrap the unbaked, sauced casserole tightly and freeze up to 2 months. Bake from frozen, covered with foil, at 375°F for 40–50 minutes, then uncover for 10 minutes to brown.
Add fresh cilantro and lime after reheating to bring back brightness.
Benefits of This Recipe
- Nutrient-dense: Butternut squash is rich in vitamin A and fiber; spinach adds iron and folate.
- Vegetarian-friendly: Satisfying without meat, with optional beans for extra protein.
- Flexible and forgiving: Works with corn or flour tortillas, red or green sauce, and different cheeses.
- Family-approved: Mild spices and a creamy texture make it kid-friendly, with easy ways to add heat for adults.
- Great for meal prep: Holds up well in the fridge and freezer, making weeknights easier.
Common Mistakes to Avoid
- Under-seasoning the filling: Squash is mild. Taste and adjust salt, spices, and lime so the filling stands out.
- Skipping tortilla warming: Cold tortillas crack. Warm them so they roll smoothly and hold their shape.
- Over-saucing: Too much sauce can make the tortillas soggy.
Aim for a thin layer on the bottom and a moderate layer on top.
- Overcooking the spinach: It only needs a minute or two. Overcooking makes it watery, which can thin your sauce.
- Piling on too much filling: Overstuffed tortillas burst. Keep a moderate amount for neat rolls and even baking.
Alternatives
- Make it vegan: Use dairy-free cheese or skip the cheese and drizzle with cashew crema after baking.
Check that your enchilada sauce is vegan.
- Swap the greens: Kale or Swiss chard work well; sauté a bit longer until tender.
- Use sweet potato: Roast cubed sweet potatoes instead of squash for a similar texture and flavor.
- Add heat: Mix in chopped chipotle in adobo, jalapeños, or a dash of cayenne to the filling.
- Protein boost: Add black beans, pinto beans, or shredded rotisserie chicken if you’re not keeping it vegetarian.
- Different cheeses: Try pepper jack for spice or crumbled queso fresco for a lighter finish.
- Gluten-free: Use certified gluten-free corn tortillas and a gluten-free enchilada sauce.
FAQ
Can I use frozen butternut squash?
Yes. Roast from frozen on a hot baking sheet to drive off moisture, adding a few extra minutes. Season the same way and mash lightly after roasting.
Red or green enchilada sauce—what’s best?
Both work.
Red sauce brings a deeper, smoky profile, while green is brighter and tangier. Choose based on your mood or use a mix for contrast.
How do I keep tortillas from breaking?
Warm them first and keep them covered so they stay pliable. If using corn, a brief dip in warmed enchilada sauce before rolling helps prevent cracking.
Can I make the filling ahead?
Absolutely.
The squash and spinach filling can be made up to 2 days in advance and refrigerated. Assemble and bake when you’re ready to eat.
What sides go well with these enchiladas?
Try a simple cabbage slaw with lime, cilantro-lime rice, or a quick black bean salad. Sliced avocado or guacamole also adds creamy richness.
How do I avoid soggy enchiladas?
Roast the squash until caramelized, don’t overcook the spinach, and use a moderate amount of sauce.
Rest the enchiladas for 5 minutes after baking so they set.
Can I air-fry the squash instead of roasting?
Yes. Cook at 390°F (200°C) for 12–15 minutes, shaking halfway, until browned and tender. Season as directed.
In Conclusion
Butternut Squash and Spinach Enchiladas offer a cozy, vibrant dinner without a lot of fuss.
They’re balanced, adaptable, and easy to love, whether you stick to the basics or try one of the suggested twists. Keep a can of enchilada sauce and a bag of tortillas on hand, and you’re halfway to a wholesome meal that tastes like you spent all day on it. Serve hot, add a splash of lime, and enjoy the kind of comfort that never feels heavy.
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