| Prep: 30 mins | Cook: 55 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 410 | 15g | 5g | 60g |
| sugars | fibre | protein | salt |
| 7g | 10g | 14g | 1.5g |
Why I Love American Butternut Squash and Chickpea Enchiladas
As a food writer hailing from the beautiful city of Charleston, South Carolina, I’ve always found a sweet spot for recipes that weave together different culinary traditions. Today’s recipe, intriguingly titled Butternut Squash and Chickpea Enchiladas, does precisely that! It infuses the sweetness of butternut squash and the earthy richness of chickpeas into a wrap of tender tortillas, smothered in a tangy enchilada sauce. And because everything’s better with cheese, we’ve got a liberal sprinkle of that too. This unlikely symphony of ingredients makes a dish that’s every bit as delicious as it is unique.
Across The Table
In line with my love for Southern and coastal cuisine, I’ve always looked for inspiring chefs who bring the fresh sea breeze and comfort food right to the dining table. While there may not be a direct connection, the philosophy of celebrity Southern chef Paula Deen resonates with this recipe. Her inclination towards easy-to-make, hearty meals and the perfect balance of rich, warming flavors are inherently a part of Butternut Squash and Chickpea Enchiladas.
Infusion of Flavors
Part of the beauty of this recipe is its effortless union of staple elements from diverse cuisines, similar to the fusion trend in gastronomy. As a food writer and advocate of culinary exploration, I appreciate the finesse of marrying the creamy texture of butternut squash and chickpeas with the smoky spice blend commonly found in Mexican cuisine, wrapped up in soft, warm tortillas.
Perfect Pairings
While the Butternut Squash and Chickpea Enchiladas is standalone showstopper, food pairings can really elevate a meal. This dish goes well with light, fresh salads such as a traditional Mexican street corn salad or a tomato and avocado salad. If you want to keep to the southwest theme, serving it alongside a spicy Tex-Mex Rice can be a perfect accompaniment.
Serving up a dish like Butternut Squash and Chickpea Enchiladas is a sweet reminder that the world of food has no borders or limits, only endless possibilities.
What You’ll Need
- 2 medium butternut squash
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 cloves garlic, finely chopped
- 1 medium onion, chopped
- 2 cups of shredded cheese, preferably a mix of cheddar and Monterey Jack
- 12 large flour tortillas
- 2 cups enchilada sauce
- Optional: fresh chopped cilantro, sour cream, lime wedges for serving
Method
Step One
Preheat your oven to 400 degrees Fahrenheit. Cut the butternut squash in half and deseed it. Slice it into small, bite-sized chunks. Place them in a large bowl.
Step Two
Add the drained and rinsed chickpeas to the bowl with the butternut squash. Drizzle the olive oil over the squash and chickpeas, and season it with salt, pepper, cumin, chili powder, smoked paprika, and cayenne pepper. Toss everything together until the squash and chickpeas are well coated with the oil and seasonings.
Step Three
Spread the seasoned squash and chickpeas out on a baking sheet in a single layer. Bake them in the preheated oven for about 20-25 minutes or until the squash is tender.
Step Four
While the squash and chickpeas are baking, heat a little extra olive oil in a large skillet over medium-high heat. Add the chopped garlic and onion to the skillet, and sauté them until the onion is translucent and the garlic is fragrant.
Step Five
After the squash and chickpeas are done baking, remove them from the oven and reduce the oven temperature to 350 degrees Fahrenheit. Add the roasted squash and chickpeas to the skillet with the onions and garlic, and stir everything together.
Step Six
Spoon some of the squash and chickpea mixture onto a flour tortilla. Sprinkle a handful of shredded cheese over the mixture, and then roll the tortilla up snugly. Repeat this process with the rest of the tortillas.
Step Seven
Spread a thin layer of enchilada sauce in the bottom of a baking dish. Place the rolled up tortillas in the dish, seam side down. Pour the rest of the enchilada sauce over the tortillas, and then sprinkle the remaining shredded cheese on top.
Step Eight
Bake the enchiladas in the oven for 15-20 minutes or until the cheese on top is melted and bubbly. Let the enchiladas cool for a few minutes before serving them. If you like, you can garnish the enchiladas with chopped fresh cilantro, a dollop of sour cream, and a splash of fresh squeezed lime juice.
