Q1: What is the absolute, number one secret to the most flavorful butternut squash filling?

The secret is to roast the butternut squash before you add it to the filling. By roasting the squash at a high heat, you are deeply caramelizing its natural sugars, which is the key that creates an incredibly intense, sweet, and slightly smoky flavor that you can never achieve by just boiling or sautéing it.

Q2: What is the secret to rolling corn tortillas without them cracking and falling apart?

The key is to warm them and make them pliable before you try to roll them. The easiest method is to wrap a stack of them in a damp paper towel and microwave them for 30-60 seconds. Another classic method is to quickly fry each tortilla for about 10 seconds per side in a little bit of hot oil in a skillet.

Q3: Can I make this enchilada casserole ahead of time for a party?

Yes, this is a perfect make-ahead meal! You can fully assemble the entire unbaked casserole, cover it tightly, and keep it in the refrigerator for up to 2 days . When your party starts, you can simply pop it in the oven to bake (you may need to add 10-15 minutes to the baking time, as it will be starting from cold).

Q4: Can I freeze this casserole?

Yes, this is a fantastic freezer meal! You can freeze it either baked or unbaked . Let the casserole cool completely, then wrap the dish very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months. Let it thaw overnight in the refrigerator and then bake (or reheat) it.

Q5: What is the best way to peel and cut a butternut squash?

The safest way is to first create a stable base. Use a large, sharp chef's knife to carefully trim off a thin slice from the bottom and the top stem end of the squash. Then, you can use a sturdy vegetable peeler to peel the tough outer skin. Once it is peeled, you can stand the squash up on one of the flat ends and confidently use your sharp knife to cut it in half, from top to bottom, and then scoop out the seeds before you cube it.

Cheesy Butternut Squash Enchiladas (Easy Recipe!)

A hearty and flavorful vegetarian recipe for black bean and butternut squash enchiladas, perfect for a fall meal. The dish features a savory filling made by sautéing cubed butternut squash with onions, garlic, cumin, and smoked paprika until the squash is tender. Black beans are then stirred into the mixture. This flavorful filling is rolled into flour tortillas, which are then placed in a baking dish, smothered in enchilada sauce, topped with shredded cheddar cheese, and baked until hot and bubbly.

Author: Grace

Ingredients

1 small butternut squash, peeled and cubed
1 can (15 oz) black beans, drained and rinsed
1 small onion, chopped
2 cloves garlic, minced
1 tsp cumin
1 tsp smoked paprika
Salt and pepper to taste
8 flour tortillas
2 cups enchilada sauce
1 1/2 cups shredded cheddar cheese
Fresh cilantro for garnish

Instructions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large skillet, sauté the chopped onion and minced garlic over medium heat until softened.
Add the cubed butternut squash, cumin, smoked paprika, salt, and pepper. Cook, stirring occasionally, until the squash is tender.
Stir in the drained and rinsed black beans and cook for an additional 2-3 minutes.
Warm the tortillas briefly to make them pliable. Fill each tortilla with a portion of the butternut squash and black bean mixture, then roll it up tightly.
Place the rolled tortillas seam-side down in the prepared baking dish.
Pour the enchilada sauce evenly over the top of the tortillas.
Sprinkle the shredded cheddar cheese over the sauce.
Bake for 20-25 minutes, until the cheese is melted and bubbly.
Garnish with fresh cilantro and serve hot.

Notes

This is a great ‘Meatless Monday’ or vegetarian main course option that is packed with fiber and flavor.
Warming the tortillas before rolling them helps to prevent them from cracking.
Ensure the butternut squash is cut into small, even cubes so that it cooks through quickly and evenly in the skillet.

Find it online: https://www.eatswithsoul.com/butternut-squash-enchiladas/