Although it’s fun to bust out the fancy recipes every now and then, honestly, when I’m hosting friends for dinner, I’d rather choose something that:
Makes everyone feel comfortable and happy—nothing fussy or intimidating.Satisfies a variety of tastes and appetites—aka a crowd-pleaser that makes everyone feel glad that they wore pants with a little bit of stretch. Provide an entire meal in a single pan—no need to stress over timing multiple side dishes to be ready at the same time.
In the fall, that means butternut squash spinach enchiladas. These butternut squash spinach enchiladas are one of the earlier dinners I cooked for Ben and myself after we were married, and they’ve since transitioned onto our greatest hits list. They’ve also become one of my favorite recipes to serve friends because they offer a unique twist on enchiladas, a dish I’ve found to be universally loved and adored by all.
How to Make Butternut Squash Spinach Enchiladas
While classic enchiladas typically feature red sauce, meat, and chili-inspired spices (like these Instant Pot Chicken Enchiladas), instead these butternut squash enchiladas use warm fall flavors and ingredients. Plus, the ooey-gooey white sauce poured generously over the top that takes these butternut squash enchiladas from “oooh, these are good,” to “I NEED MORE IMMEDIATELY!”
The Ingredients
Butternut Squash. Sweet, tender, and packed with vitamins, minerals, and fiber. (If you love this super squash, try this Butternut Squash Mac and Cheese.) White Beans. Make the filling super creamy and filling. Great Northern, cannellini, or white kidney beans are all great options.Spinach. Sneaks in a serving of healthy veggies.Almond Milk. My secret ingredient that keeps the sauce creamy but also makes it possible to make these enchiladas vegan and dairy-free.
Fontina. Creamy, melty, and flavorful.Nutmeg + Sage. Lend their signature fall flavors to this dish.
The Directions
Storage Tips
TO STORE: Keep leftover enchiladas in an airtight container in the fridge for up to 3 days.TO REHEAT: Gently warm enchiladas on a baking sheet in the oven at 350 degrees F until heated through. You can also rewarm this recipe in the microwave.TO FREEZE: Assemble, as directed, without the sauce and cheese on top. Then cover and freeze for up to 3 months. When ready to bake, prepare the sauce and then top the frozen enchiladas with sauce and cheese. Bake as directed for an extra 30-40 minutes (55-65 minutes total).
From my Monday night dinner table to yours: Butternut squash spinach enchiladas. Regular milk may also be used if you are not concerned about dairy.
More Enchiladas Recipes
Instant Pot Chicken EnchiladasZucchini EnchiladasVegetarian Enchiladas with Butternut Squash and Black BeansVegan EnchiladasGreen Chile Chicken Enchiladas
