Fall-Inspired Butternut Squash and Shiitake Enchiladas

Pairs Well With



  • 2 cups butternut squash
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 medium onion, finely chopped
  • 2 shallots, minced
  • 2 cups thinly sliced Shiitake caps
  • 2 cups fresh or frozen corn kernels
  • 2 cups chopped kale
  • 12 corn tortillas
  • 1 cup queso fresco, crumbled
  • Sliced avocado, chopped cilantro and toasted pumpkin seeds for topping


Preheat the oven to 400°F. Peel butternut squash and then dice into ½-inch cubes. Toss in olive oil and season with salt and pepper. Place on a baking sheet lined with tin foil and bake for 15 minutes. Remove from the oven. Reduce oven temperature to 375°F.

Meanwhile, heat 1 tablespoon olive oil in a large skillet. Add the onion and shallots and cook until softened, about 5 minutes. Add the shiitakes and cook until browned, about 5 minutes. Toss in the kale and corn and cook until the kale begins to wilt. Add the squash and season with salt and pepper.

In a large nonstick skillet, heat tortillas one by one for about 10 seconds on each side until they become pliable. Stack together between dampened kitchen towels.

Spoon 1 cup sauce into the bottom of a 9×13-inch glass baking dish. Dip each tortilla into the sauce and spoon even amounts of the squash/mushroom mixture into the tortilla. Wrap and place into baking pan seam side down. Repeat until baking dish is full and spoon 2 cups sauce on top. Sprinkle the queso fresco over the enchiladas and bake at 375°F until bubbly, approximately 25 minutes.

Remove enchiladas from oven and allow to cool for 7-10 minutes. Top with your choice of avocado, cilantro and/or toasted pumpkin seeds. Serve with wild brown rice.

Tomatillo Sauce


  • 2 pounds fresh tomatillos, husked and quartered
  • 1 medium white onion, coarsely chopped
  • 2 garlic cloves, chopped
  • 1 jalapeno, coarsely chopped
  • 2 cups vegetable stock
  • ½ cup chopped cilantro
  • Salt and freshly ground pepper


In a large saucepan combine tomatillos, vegetable stock, onion, garlic and jalapeño. Bring to a simmer and let the vegetables soften for approximately 15 minutes. Transfer mixture to a food processor, add the cilantro and blend until smooth. Season with salt and pepper.

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