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 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
- 1/2 teaspoon black pepper
- 1/2 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 1/2 cups freshly grated fontina* divided (or mozzarella, gruyere or similar, melty cheese)
- 2 tablespoons unsalted butter
- 1/4 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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