Two questions I often receive are a) What do I make on an average night, and 2) What are some of my favorite dishes for entertaining friends. These Butternut Squash Spinach Enchiladas are my answer to both.
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Although it’s fun to bust out the fancy recipes every now and then, honestly, when I’m hosting friends for dinner, I’d rather choose something that:
- Makes everyone feel comfortable and happy—nothing fussy or intimidating.
- Satisfies a variety of tastes and appetites—aka a crowd-pleaser that makes everyone feel glad that they wore pants with a little bit of stretch.
- Provide an entire meal in a single pan—no need to stress over timing multiple side dishes to be ready at the same time.
In the fall, that means butternut squash spinach enchiladas.
5 Star Review
“Definitely a winner. Such a unique flavor. We loved it.”
— Michele —
These butternut squash spinach enchiladas are one of the earlier dinners I cooked for Ben and myself after we were married, and they’ve since transitioned onto our greatest hits list.
They’ve also become one of my favorite recipes to serve friends because they offer a unique twist on enchiladas, a dish I’ve found to be universally loved and adored by all.
How to Make Butternut Squash Spinach Enchiladas
While classic enchiladas typically feature red sauce, meat, and chili-inspired spices (like these Instant Pot Chicken Enchiladas), instead these butternut squash enchiladas use warm fall flavors and ingredients.
Plus, the ooey-gooey white sauce poured generously over the top that takes these butternut squash enchiladas from “oooh, these are good,” to “I NEED MORE IMMEDIATELY!”
The Ingredients
- Butternut Squash. Sweet, tender, and packed with vitamins, minerals, and fiber. (If you love this super squash, try this Butternut Squash Mac and Cheese.)
- White Beans. Make the filling super creamy and filling. Great Northern, cannellini, or white kidney beans are all great options.
- Spinach. Sneaks in a serving of healthy veggies.
- Almond Milk. My secret ingredient that keeps the sauce creamy but also makes it possible to make these enchiladas vegan and dairy-free.
- Fontina. Creamy, melty, and flavorful.
- Nutmeg + Sage. Lend their signature fall flavors to this dish.
The Directions
- Preheat your oven to 375 degrees F.
- Saute the onions, squash, and garlic with herbs and spices until softened.
- Fold in the beans and spinach, then add in some cheese.
- Make the sauce, then spread a few spoonfuls onto the bottom of a greased baking dish.
- Divide the filling between the tortillas and roll up.
- Arrange in the prepared pan and top with remaining sauce and cheese.
- Bake until hot and bubbly. Let cool slightly, then serve. ENJOY!
Storage Tips
- TO STORE: Keep leftover enchiladas in an airtight container in the fridge for up to 3 days.
- TO REHEAT: Gently warm enchiladas on a baking sheet in the oven at 350 degrees F until heated through. You can also rewarm this recipe in the microwave.
- TO FREEZE: Assemble, as directed, without the sauce and cheese on top. Then cover and freeze for up to 3 months. When ready to bake, prepare the sauce and then top the frozen enchiladas with sauce and cheese. Bake as directed for an extra 30-40 minutes (55-65 minutes total).
From my Monday night dinner table to yours: Butternut squash spinach enchiladas.
Frequently Asked Questions
Uncooked, cubed frozen butternut squash may be used for these butternut squash spinach enchiladas. Note that the texture of the filling may turn out softer and slightly different. For best results, I recommend thawing the frozen squash and then patting dry to remove as much excess water prior to cooking.
Follow the recipe as directed but swap the fontina for your favorite non-dairy vegan shreds. Also, be sure to check the ingredients of your tortillas to confirm they do not contain lard.
Swap the flour tortillas for your favorite corn tortillas. Note that the flavor and texture will be slightly different. Additionally, swap the flour in the sauce for a gum-free, gluten free “flour” blend OR try mixing cornstarch into the milk instead.
Butternut Squash Spinach Enchiladas
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion diced
- 4 cups butternut squash cut into 1/2-inch cubes (about a 1 3/4 pound squash)
- 3 garlic cloves minced
- 2 tablespoons chopped fresh sage plus additional for topping
- 1 teaspoon kosher salt divided
- ½ teaspoon ground black pepper
- ½ teaspoon nutmeg divided (freshly grated if possible)
- 1 14-ounce can white beans drained (cannellini, Great Northern, or similar)
- 1 10-ounce package frozen chopped spinach thawed and pressed of excess water
- 1 ½ cups freshly grated fontina* divided (or mozzarella, gruyere or similar, melty cheese)
- 2 tablespoons unsalted butter
- ¼ cup white whole wheat flour
- 2 cups unsweetened vanilla almond milk
- 8 whole wheat tortillas (8-inch)
Instructions
- Preheat your oven to 375 degrees F. Lightly coat a 9×13 baking dish with cooking spray. Set aside.
- Heat the olive oil in a large, deep skillet over medium. Once the oil is hot, add the onion and cook until beginning to soften, 2-3 minutes. Stir in the squash, garlic, sage, 3/4 teaspoon salt, pepper, and 1/4 teaspoon nutmeg.
- Cover and let cook until the squash is softened but still has a bit of chew, about 6-8 minutes, stirring occasionally.
- Stir in the drained beans and spinach. Remove from heat, then toss with 1/2 cup of the grated cheese. Set aside.
- Meanwhile, melt the butter in a large saucepan over medium-high. Sprinkle in the flour, then whisk for 2-3 minutes, until the flour turns golden and smells nutty. Slowly pour in about 1/2 cup of the almond milk, whisking constantly until the flour is smooth. Add the rest of the milk, then let the mixture bubble, stirring occasionally, until it thickens, about 5 minutes. Remove from the heat and stir in the remaining 1/4 teaspoon nutmeg, remaining 1/4 teaspoon salt, and 1/2 cup grated cheese.
- Pour a thin layer of the cheese sauce into the bottom of the prepared baking dish. Fill the tortillas with the squash and bean filling, roll snugly, then arrange side by side in the dish. Pour the remaining white sauce over the top, then sprinkle the top with the remaining 1/2 cup cheese.
- Bake for 20-25 minutes, until hot and bubbly. Let cool slightly, then serve.
Notes
- *VEGAN OPTION: To make the recipe vegan and dairy-free, use a dairy-free mozzarella-style shredded cheese alternative. Also, check the ingredients of your tortillas to confirm they do not contain lard.
- TO STORE: Keep leftover enchiladas in an airtight container in the fridge for up to 3 days.
- TO REHEAT: Gently warm enchiladas on a baking sheet in the oven at 350 degrees F until heated through. You can also rewarm this recipe in the microwave.
- TO FREEZE: Assemble, as directed, without the sauce and cheese on top. Then cover and freeze for up to 3 months. When ready to bake, prepare the sauce and then top the frozen enchiladas with sauce and cheese. Bake as directed for an extra 30-40 minutes (55-65 minutes total).
- TO MAKE-AHEAD: Prepare the filling and sauce, as directed, a full day ahead. Store overnight in airtight containers, then assemble the enchiladas the next day. Note the cheese sauce will thicken in the fridge. I recommend gently warming it on the stove (or microwave on low) with a bit of extra milk prior to assembling. Bake as directed.
Nutrition
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This is exactly what I was looking for today! Perfect timing!
This looks fantastic!
I like to make as much ahead of time as possible, think it would be ok to assemble a day or ahead and then bake just before serving? I would love your thoughts! Thanks!
Megan, I’m so glad to hear that! If you want to make these ahead (but not bake them), I think it’s fine if you assemble them (without the sauce and cheese on top, so they don’t get soggy) and leave them in the fridge covered tightly with plastic wrap for up to a few hours before baking, but if you plan on doing this farther in advance, I would just assemble them (again, without the sauce and the cheese), and freeze them, then add the sauce and cheese and bake them for longer directly from frozen (you’ll just need to allow an extra 30-40 min. of baking time at least). Otherwise, I’m afraid if you let them sit unbaked in the fridge for too long, the tortillas will dry out and the bottom of the enchiladas might get soggy. Another option is to make the filling a full day ahead, then assemble them enchiladas right before baking. If you make the cheese sauce ahead, it will thicken in the fridge and will need to be gently reheated on the stove (or microwave on low) with a bit of extra milk to thin as needed. Good luck, and I hope you enjoy!
Hi Erin,
would this work with frozen Butternut squash? I had never bought it frozen before, but at my local store, that is all they had this week.
Hi Wanda! Is the butternut squash already cubed and frozen but not yet cooked? If yes, I *think* it would work fine if you let it thaw first, though your filling may be a bit softer, since veggies that were frozen tend to be softer once they are cooked. If it is precooked, I’d be more hesitant, since there isn’t a way to saute it with the spices and other flavors. Does that make sense? You could also swap the butternut squash for sautéed kobocha squash if your grocery store has it on hand! It’s similar in flavor/texture to butternut, though a bit harder to peel and cut.
Thanks so much, Erin! I made these tonight and they were fantastic!! I took your advice and made the filling the night before and did everything else just before and everything turned out great! My family loved them! Thanks again!!!
Megan, I am SO excited to hear this! Thanks so much for letting me know how they turned out!
Was VANILLA almond milk the intention for this recipe as the instructions call? I just made these and am assembling them and didn’t think that perhaps I should have followed pay gut and uses regular almond milk instead of vanilla flavor.
Hi Dana! Yes, I used unsweetened vanilla almond milk as the recipe states. The flavor is subtle and quite nice with the nutmeg. Plain would have been just fine too. The only milk I wouldn’t use would be a sweetened almond or other nut milk. I hope you love them!
Could you substitute sweet potato in place of the squash? Just wondering if the flavor would taste ok. Thanks!
Jodi, I’ve never tried them this way, but because sweet potatoes and butternut squash have similar flavor profiles, I think it would taste great!
I don’t remember how I came across your website, but ever since I discovered your recipes I look forward to cooking again! I love the flavor profiles and mix of foods and spices that I never imagined trying. I love the tried and true and out of the box ingredient pairings. I have triplet toddlers and am always on the look out for nutritious meals they like. So excited to keep trying more recipes! This is one of our family’s favorites!
Lara, this comment has me smiling from ear to ear. Thank you so, so much! It means more that I can say that you and your family (especially your triplets!) enjoy what I post. Thanks for leaving this lovely note, and have a wonderful weekend!
I was wondering if corn tortillas and gluten free all purpose flour could be used for a GF version of this dish.
Hi Dee! The texture and flavor will be different, since corn tortillas have a unique flavor and tend to break down a bit more, but otherwise, I think that would work fine. For the flour, I’d look for a gum-free blend, as some times GF blends with gum in them can give cream sauces a strange texture. You could also try mixing cornstarch into the milk, instead of flour. I hope that helps!
These look amazing! Would the recipe work with regular cow’s milk if I don’t have any almond milk on hand?
Definitely Erin!
Definitely a winner. Such a unique flavor. We loved it. Added just a small amount of chicken and it was just so tasty. Love your site. I’m on WW and I use your recipes a lot to help keep the variety going. Thanks so much!
Thank you so much for this kind comment, Michele! I’m so glad to hear you enjoyed the recipe!
Made it with corn tortillas, NM enchilada casserole style (stacked instead of rolled). It was so good! The toasty nutty warmth of the corn tortilla was such a nice compliment to the flavors. For my family the breakdown of the tortillas is what we like, so making ahead with the sauce is what I’ll probably try in the future. My picky, cheese hating 4 year old loved it!
Thank you for the recipe!
YAY! I’m so happy to hear that this was a hit, Jenny! Thank you for taking the time to share this kind review!
This sounds really tasty. Can I use frozen butternut squash?
Robin the squash will be very soft/not al dente, but I think if you have cubed frozen squash that’s cut the same size as the recipe, you could thaw it, pat it dry, then use it in the recipe. I hope you enjoy it!
Quick question: do you have a suggestion for a replacement for the nutmeg? We have nutmeg allergy in the family.
Jess, you can simply omit it. I hope you enjoy!
Can you make a day ahead, then reheat? Thanks.
Hi Melody! To reheat, gently reheat enchiladas on a baking sheet in the oven at 350 degrees F until warmed through. You can also rewarm this recipe in the microwave. Hope this helps!
Erin – I am excited about finding your site and am anxious to make this recipe! Quick question…
As I am looking at the nutrition facts, am I correct that a serving is ONE enchilada?
THANKS SO MUCH!
Hi Bobette, yes that is for 1 enchilada. Enjoy!