Jump to RecipeEmail Me This RecipeAs an Amazon Associate I earn from qualifying purchases.Packed with roasted winter squash and smothered in salsa verde, these butternut squash enchiladas are a tasty, comforting, crowd-pleasing, meat-free dinner.Table of ContentsWhy You’ll Love This RecipeIngredient NotesRecipe Variations and Add-InsHow to Make Squash EnchiladasFAQsPro Recipe TipsServing RecommendationsStorage InstructionsButternut Squash Enchiladas Verdes [or Kabocha, Pumpkin] RecipeWant to save this recipe?Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!Name *Email *Save Recipe Why You’ll Love This Recipe If you’re looking for an easy, crowd-pleasing dinner, these butternut squash enchiladas verdes have got you covered.

To make vegan, I’ve used sweet, roasted winter squash for a plant-based twist.The squash sweetness pairs perfectly with tangy tomatillo salsa (aka salsa verde), fresh onion, cilantro, and corn tortillas for a cozy, comforting, satisfying meal the entire family will enjoy.The best part? These enchiladas are incredibly adaptable! Swap in your favorite winter squash (like butternut, kabocha, pumpkin, etc.), use homemade (5 minute garden fresh salsa) or store-bought salsa, and customize them with extra toppings.

They’re easy to prepare, make-ahead friendly, freeze well, nutritious, and guaranteed to disappear fast.So grab a fork and dig in—because these enchiladas are truly g

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