Looking to update your weeknight and Meatless Monday dinner repertoire? Look no further because you just found a nutritious and delicious recipe! Butternut squash, a winter squash with a yellow skin and orange flesh, has a sweet and nutty flavor that is very similar to pumpkin. It is actually known in Australia and New Zealand as butternut pumpkin! It provides vitamins A, C & E, manganese, magnesium and potassium. Add nutrient-rich quinoa, which serves as a complete protein source, stir in good-for-you baby spinach, and you’ve just hit a home run in the nutrition department!
Quinoa & Butternut Squash Enchiladas
2 cups cubed butternut squash*, 10 ounces
1 onion, chopped, 1 cup
1 Tbs. olive oil
3/4 tsp. ancho chili powder
1/2 tsp. kosher salt
1/2 tsp. ground cumin
2 cups cooked quinoa
2 cups baby spinach, 2 ounces
1 1/2 cups shredded cheddar jack cheese, divided
2 cans (10 oz. each) enchilada sauce, divided
1 pkg. (14 oz.) (8 count) multi-grain soft taco flour tortillas
1. Preheat oven to 425F.
2. Combine butternut squash, onion, olive oil, chili powder, kosher salt and cumin on baking sheet and toss until evenly coated. Roast 25 minutes or until squash is tender.
3. Reduce oven temperature to 375F. Coat 2-quart baking dish with nonstick cooking spray.
4. Transfer squash mixture to large bowl and stir in quinoa, spinach, 1 cup cheese and 3/4 cup enchilada sauce.
5. Arrange a heaping 1/2 cup of filling in center of tortilla. Fold in edges, roll up tortilla and place seam side down in prepared baking dish. Repeat with remaining filling and tortillas.
6. Top with remaining enchilada sauce and 1/2 cup cheese. Bake, uncovered, 25 minutes or until hot and bubbly and cheese is melted.
Makes 8 enchiladas/4 servings.
* Save time and energy and purchase already-cubed butternut squash available in your produce department!
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