Well, I think we’ve reached that point in our relationship. You guys are SO supportive and I love you all SO much that I think the time has come. We’re ready for the next step…
Hehe ok so I’m just being silly! But seriously, I’m so grateful for all of the support I’ve gotten and I really want to share my favorite recipe EVER with you! I’m ready to take that plunge! It’s call “Butternut Squash Enchilada Skillet” and, although I can’t claim the rights on inventing the concept, it’s my personal best recipe. This is the dish I make when I want to completely spoil myself. And I mean that in both ways- treating myself to yummy food AND treating my body right! You already know how I feel about Mexican cuisine and enchiladas. Plus I top this off with avocado.. So there’s that. And it’s delicious and decadent and warm and spicy and cheesy and ohhh man.. I better stop. How about we get down to what you really want to hear- how to make it!
This recipe contains butternut squash. In case you weren’t aware, this is among some of the most delicious foods ever. However, breaking down one of these bad boys takes a significant amount of elbow grease and for that reason, I’m going to give you a tutorial of how I
slaughter, I mean chop, mine. If you’d rather not go through the effort- and it’s a lot, I always break a sweat- a lot of grocery stores sell it pre-cubed for your convenience. Personally, I just do the hard work on a Sunday and have it ready to go for whatever night I want to cook it! Ok, here it goes…
Start by cutting off the top and bottom of the squash.
Then peel all of the off skin using a peeler or sharp knife.
Cut the squash in half, separating the base from the “neck”.
Both of these need cut in half now. You’ll find that the base is full of seeds and stringy which are easy to scoop out. The seeds are delicious roasted! But that’s a recipe for another day…
Once you have four big pieces, break those into stick-like shapes about an inch wide, preparing them for super easy chopping.
Then just take a few at a time and cube them up! Your hand will be sore here. Hang in there, the worst is over!
Voila! Cubed squash! That wasn’t too terrible right?! 😉 Throw it in an airtight bag in the fridge for later or get ready to use it in the following recipe!
Alright. So calling this “enchiladas” may seem confusing because there’s no filling, wrapping, rolling, stuffing, or any of that. However, you’ve got all your basic enchilada components. Black bean, squash, onion, and pepper “filling”. Corn tortillas are sliced and mixed in rather than used as a wrap. And of course sauce and cheese to top everything off!
Once your ingredients are together, grab the largest sauté pan you have and turn on your oven’s broiler. This is a BIG recipe so I like to use one with a lip around it to avoid spilling and mess- which usually happens regardless… Get your olive oil heating in this pan over medium-high heat then add the onions and jalepeño and cook until they’re softened. Then add the cubed squash and spices and sauté until tender. Now, this is where the real flavor profile of this dish comes from. I adore cumin in cooking and chili powder brings such a good heat. Use more or less of that depending on your spice tastes. Sautéing all these ingredients smells divine and I always find myself taking more than necessary samples to check for flavor and “doneness”. Once the squash is fork-tender (but not completely falling apart), it’s time to add the beans, tortillas, and sauce. Make sure your tortillas are cut into thick strips that can be easily mixed in.
Once you’ve got those in there, mix in half of the cheese (1/2 cup) and reduce the heat to medium- low and simmer for a few minutes to get everything soaked in sauce and yummy gooey! Now here’s the fun part, sprinkle on the remaining cheese and pop the whole pan under the broiler! The cheese will bubble up and some of the tortillas get crispy in places and is literally SO GOOD. This only takes a few minutes, which is lucky because I have a really really hard time waiting even a few minutes to eat this- the smells are unreal!
There ya have it! My all time, absolute favorite recipe! I promise this recipe is worth the work of butchering the giant butternut squash. Or just cheat! I won’t tell! Either way, enjoy!
- 1 Tbs olive oil
- 1 large butternut squash, cubed (about 3-4 cups from a 2 lb squash)
- 1 medium yellow onion, diced
- 3 cloves of garlic, minced
- ½ jalepeño, seeded and diced
- 2 tsp cumin
- 2 tsp chili powder (or 1 if you prefer less heat)
- 1 15oz. can low sodium black beans, rinsed and drained
- 8 small yellow corn tortillas, sliced into thick strips
- 16oz. red enchilada sauce (two packs of Frontera is what I use)
- 1 cup reduced fat Mexican shredded cheese
- Cilantro, avocado, or 0% Greek yogurt for topping
- Heat olive oil in large sauté pan over medium high heat.
- Add onions, garlic, and pepper and sauté until onions are translucent, 2-3 minutes.
- Add butternut squash, cumin, chili powder, and season with salt and pepper. Cook until squash is fork-tender, 8-12 minutes.
- Add sauce, beans, and tortilla strips and mix to coat everything in sauce.
- Reduce heat to medium-low and stir in half the cheese (1/2 cup), letting everything simmer for a few minutes.
- Turn on broiler and pop the whole pan in the oven for 2-4 minutes until the top is bubbly and starting to brown.
- Remove from heat and serve piping hot! Enjoy!