Roasted Butternut Squash And Sausage Enchiladas Recipes

ROASTED BUTTERNUT SQUASH AND SOY CHORIZO ENCHILADAS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place cubed butternut squash and chopped onion in a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat.
• Roast in the preheated oven until tender, about 20 minutes.
• Meanwhile, heat a pan over medium-high heat. Add soy chorizo; cook and stir until browned, 5 to 7 minutes.
• Reduce oven heat to 350 degrees F (175 degrees C). Stir the roasted squash, onion, chorizo, and 2 tablespoons cilantro together in a medium bowl.
• Stir salsa and yogurt together in another bowl. Pour a thin layer over the bottom of a 9x13-inch baking dish or two 8-inch square dishes. Dip 1 tortilla into the sauce; fill with about 1/3 cup of the squash mixture and 1 tablespoon cheese. Roll up and place seam-side down in the baking dish. Repeat until all the squash mixture is used up. Cover enchiladas with remaining salsa mixture and cheese.
• Bake in the preheated oven until cheese has melted is is starting to brown in places, about 30 minutes. Let cool for 5 minutes. Garnish with avocado and remaining cilantro.

ROASTED BUTTERNUT SQUASH AND SAUSAGE ENCHILADAS

Steps:

• Preheat oven to 350°F. Lightly grease a 3-quart rectangular baking dish. Prepare Easy Enchilada Sauce. Place a steamer basket in a large saucepan; add water to just below the bottom of the basket. Bring water to boiling. Add squash to basket. Cover and steam 5 minutes. Remove from heat.
• Meanwhile, in a large skillet cook sausage and garlic over medium heat until browned; drain of any fat. Stir in steamed squash.
• Spread about 1 cup sauce in the prepared baking dish. Fill each tortilla with 1 Tbsp. of cheese, about 1/4 cup squash mixture, and 1 Tbsp. of the sauce. Bring sides around filling to enclose and place seam-side down in the baking dish. Repeat with remaining tortillas and filling. Spoon any remaining filling around tortillas in dish. Pour remaining sauce over the enchiladas.
• Bake enchiladas, covered, 20 minutes. Sprinkle with remaining cheese. Bake 5 minutes more. If desired, sprinkle with cilantro and serve with Mexican crema.

CHICKEN AND BUTTERNUT SQUASH

Steps:

• Heat oven to 450°F. Spray roasting pan with cooking spray. Place chicken in pan. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper.
• Place squash in large bowl; drizzle with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbes and remaining 1/4 teaspoon each salt and pepper; toss well. Spoon squash around chicken.
• Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken and squash from pan; cover to keep warm.
• Add wine to pan drippings; heat to boiling over high heat, stirring to loosen brown particles. Reduce heat; cook 2 minutes or until sauce is reduced to 1/4 cup.
• On each of 4 plates, place 1 chicken breast and 1 cup squash. Spoon 1 tablespoon sauce over each chicken breast.

ROASTED BUTTERNUT AND BLACK BEAN ENCHILADAS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine butternut squash, onion, olive oil, and garlic on a baking sheet; toss well. Sprinkle chipotle powder and salt over the top.
• Roast in the preheated oven, stirring once, until butternut squash is tender, about 25 minutes. Remove from heat and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
• Spray a 10x6-inch casserole with cooking spray. Pour 1/4 cup enchilada sauce over the bottom.
• Add black beans and goat cheese to the butternut squash mixture; mix gently to keep the goat cheese in good-sized pieces.
• Pour some enchilada sauce onto a small plate. Quickly dip each tortilla into the sauce and fill with some of the squash-bean mixture. Roll up and place seam-side down in the prepared casserole dish. Tuck any remaining filling into the exposed ends of the enchiladas. Spoon remaining sauce over the enchiladas. Top with cotija cheese and cilantro.
• Bake in the preheated oven until heated through, about 25 minutes.