Stuffed Bacon Wrapped Dates
Porter Turkey Chili

Butternut Squash Enchiladas with a Creamy Pumpkin Sauce

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Fall is such a great time to experiment with seasonal dishes. It is the time of everything pumpkin! I am not a huge fan of the pumpkin spice flavored coffees (no judgment!), but I love cooking with this yummy fall fruit!

Butternut squash is also a favorite of mine, and I have been dying to put them into enchiladas. So, I decided to create something that combined the wonderful goodness of both pumpkin and butternut squash. Man oh man, these were insanely good! We had them for dinner last night and my fiancé literally danced around the room today when I reminded him that we had leftovers for lunch :-)

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I added kale to the filling of this dish because the flat leaf kale plants in my fall garden needed thinning, but it is totally up to you if you want to use this ingredient in your enchiladas. I think they give a nice balance to the dish, and adding dark greens to your diet is never a bad thing!

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 Butternut Squash Enchiladas

  • Corn tortillas
  • 1 butternut squash
  • 1 15oz can of pumpkin (or 2 cups fresh pumpkin puree)
  • 1 cup sour cream
  • 1/2 cup veggie broth
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 cup shredded pepper jack cheese
  • 1 medium yellow onion
  • 2 garlic cloves
  • 1-2 jalapeños
  • A handful of kale
  • 2 teaspoons cumin powder
  • 2 teaspoons chili powder
  • 2 teaspoons sea salt
  • Green onions (for garnish)
  • Cilantro (for garnish)

Peel butternut squash with a potato peeler. Slice in half and use a spoon to scoop out the seeds. Cube squash and chop the other veggies as well. Heat a skillet with olive oil, add onions and jalapeños, then cook for about 3 minutes.

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Add garlic, butternut squash, cumin, 1 teaspoon of the chili powder, and 1 teaspoon of the salt. Cook until butternut squash is tender, about 10-15 minutes, stirring frequently and adding more olive oil if necessary to prevent the veggies from sticking to the pan.

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While this is cooking, prepare your pumpkin sauce by mixing pumpkin, sour cream, veggie broth, and remaining chili powder and salt until smooth. Set aside and switch gears back to the butternut squash mixture. Add honey and toss in kale. Cook for an additional 2-5 minutes until kale is wilted. Remove from heat.

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Preheat oven to 350. Pour half of your pumpkin sauce into a baking dish and spread it out to cover the bottom. Fill each tortilla with butternut squash goodness, wrap them up, and place in the baking dish.

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Top with the rest of the pumpkin sauce and sprinkle with pepper jack cheese.

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Pop them in the oven for about 30 minutes, or until the cheese is nice and bubbly. Garnish with green onions and cilantro. Enjoy!

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