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Packed with roasted winter squash and smothered in salsa verde, these butternut squash enchiladas are a tasty, comforting, crowd-pleasing, meat-free dinner.
![completed Butternut Squash Enchiladas Verdes [or Kabocha, Pumpkin] in baking dish](https://plantbasedonabudget.com/wp-content/uploads/2025/03/Kabocha-Squash-Enchiladas-with-Salsa-Verde-23.jpg)
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 gourdgeous!
Looking for more Mexican-inspired dinners? You might also enjoy my sweet potato enchiladas, vegetarian enchilada casserole, easy black bean quinoa casserole, sweet potato burritos, easy plant-based veggie fajitas, bean and rice burrito, and/or sweet potato and black bean tacos.
Ingredient Notes
For the full list of ingredients, substitutes, and notes, please refer to the recipe card.
![ingredients for Butternut Squash Enchiladas Verdes [or Kabocha, Pumpkin] measured outon a white surface](https://plantbasedonabudget.com/wp-content/uploads/2025/03/Kabocha-Squash-Enchiladas-with-Salsa-Verde-Ingredients.png)
Recipe Variations and Add-Ins
- Other garnishes: I.e., easy guacamole/avocado, jalapeño, vegan sour cream, etc.
- Other seasonings: Add depth to the roasted squash with onion or garlic powder, smoked paprika, and/or chili/cayenne powder.
- Vegan cheese: Spread shredded vegan cheese (mozzarella, Mexican blend, tofu feta cheese, etc.) or vegan cheese sauce over the vegan green enchiladas before baking.
- Beans: Butternut squash black bean enchiladas are a hearty, protein-dense meal.
- Sweetcorn: (fresh, frozen and thawed, or canned) for sweetness.
- Spinach/kale: Frozen (thawed) and squeezed OR sauteed.
- Bell peppers: Diced and roasted with the squash for color and nutrients.
How to Make Squash Enchiladas
Step 1: First, if you’re making homemade salsa verde, do so now (recipe in recipe card). Meanwhile, preheat the oven to 400F/200C and peel, de-seed, and chop the squash into ½-inch cubes. Also, finely chop the onion and cilantro.
Step 2: Toss the squash with the oil, cumin, coriander, salt, and pepper. Spread it across a baking sheet. Roast for 25-30 minutes until caramelized and tender.
Step 3: Spread a thin layer (a few tbsps) of salsa verde across an 8-inch baking dish.
Step 4: To assemble the butternut squash enchiladas, fill each tortilla with 1/8th the roasted squash, a teaspoon of salsa verde, and a sprinkle of chopped red onion and cilantro. Roll tightly and place seam-down in the dish.
Some brands of tortilla benefit from heating (in a stack) for 30-50 seconds in the microwave or a quick pan-fry for pliability.
Step 5: Spread the remaining salsa verde over the squash/ pumpkin enchiladas, smooth it, and bake for 20 minutes. Then, let them rest for 10 minutes. Serve the salsa verde enchiladas optionally garnished with extra chopped red onion, cilantro, radishes, lime wedges, and/or a drizzle of hot sauce. Enjoy!
FAQs
If the squash is very hard, pierce it several times with a knife and microwave for 2-3 minutes to slightly soften it.
Use a long, sharp knife to remove both ends, place it upright, and peel, then chop it in half. Use a spoon to remove the seeds. Chop into ½-1-inch sections, then cubes.
Yes! Make the salsa verde and roasted squash 2-3 days ahead (fridge) or freeze for 3 months. Assemble and bake when ready. Or assemble completely, freeze up to 3 months, and bake from frozen (adding extra time) or thaw first.
Pro Recipe Tips
- For quick prep: Use pre-chopped squash and salsa verde.
- Swap the squash: Based on what’s in season/available. Butternut, acorn, kabocha, delicata, and pumpkin enchiladas will also work well.
- To avoid soggy enchiladas: Optionally pan-fry the tortillas with a little oil (for a few seconds) to create a barrier against the sauce.
- To avoid unraveling: Place the enchiladas seam-side down in the pan.
![completed Butternut Squash Enchiladas Verdes [or Kabocha, Pumpkin] in baking dish and plate](https://plantbasedonabudget.com/wp-content/uploads/2025/03/Kabocha-Squash-Enchiladas-with-Salsa-Verde-25.jpg)
Serving Recommendations
Enjoy vegan butternut squash enchiladas alone or as a heartier meal alongside:
- A side salad or crunchy vegan coleslaw
- Rice (easy vegan Mexican rice, cilantro lime rice, brown rice (how to cook brown rice), etc.)
- Vegan refried beans, frijoles de la olla, or this quick mole poblano
- Corn salad or roasted chili corn salsa
- Chips and dips (like easy guacamole, easy pico de gallo, other salsa, etc.)
Storage Instructions
Fridge: in an airtight container for 3-4 days – note they become soggier over time.
Freeze: You can freeze baked vegan enchiladas verdes for 3 months, but the tortillas may become soggy/rubbery. I prefer freezing them before baking (FAQs).
Reheat: Microwave for 1-2 minutes or in oven at 350F/180C for 10-15 minutes, covered with foil.
Butternut Squash Enchiladas Verdes [or Kabocha, Pumpkin]
![completed Butternut Squash Enchiladas Verdes [or Kabocha, Pumpkin] in baking dish and plate](https://plantbasedonabudget.com/wp-content/uploads/2025/03/Kabocha-Squash-Enchiladas-with-Salsa-Verde-26-300x300.jpg)
Equipment
Ingredients
For the Salsa Verde
- 2 poblano chiles halved
- ½ small yellow onion
- 1 garlic clove peeled
- ¼ pound tomatillos (2-3), husked, rinsed, and dried
- 1 small jalapeno chile
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon neutral oil (vegetable, canola, grapeseed)
- Kosher salt and black pepper to taste
For the Squash filling:
- ½ kabocha squash peeled, seeds removed, and cut into bite-sized pieces
- ½ teaspoon ground of cumin
- ½ teaspoon ground coriander
- 1 ½ teaspoons neutral oil
- Kosher salt and black pepper to taste
For the Enchiladas
- 8 corn tortillas (6-inch diameter)
- ¼ red onion finely chopped
- A handful of cilantro chopped
- Finely chopped red onion, cilantro, radish, hot sauce and lime wedges for garnish
Instructions
Make the Salsa Verde
- Preheat the broiler. Arrange the poblano chiles, onion, garlic, tomatillos, and jalapeño on a baking sheet. Sprinkle with cumin, coriander, salt, and black pepper. Drizzle with oil. Broil 3–4 inches from the heat for 8–10 minutes, or until the peppers are blackened and soft. Remove any ingredients as needed if they start to burn or burst.Once cooled (about 10 minutes), peel the poblano and jalapeño, discard the poblano seeds, and transfer everything to a blender or food processor. Blend until smooth. Season with salt and pepper to taste, then set aside. Reduce the oven temperature to 400°F (20 degrees C).
Roast the Squash
- While the salsa verde ingredients are cooling, toss the squash with cumin, coriander, oil, salt, and pepper in a medium bowl. Spread onto a small baking sheet and roast for about 30 minutes, until caramelized and tender. Remove from the oven and set aside.
Assemble the Enchiladas
- Spread a few tablespoons of salsa verde on the bottom of an 8" x 8" baking dish. Fill each tortilla with 1/8 of the roasted squash, a teaspoon of salsa verde, and a sprinkle of chopped red onion and cilantro. Roll the tortillas tightly and place them seam-side down in the baking dish. Repeat with the remaining tortillas.
Bake the Enchiladas
- Pour the remaining salsa verde over the enchiladas and smooth it out with the back of a spoon. Bake for 20 minutes. Remove from the oven and let them rest for 5–10 minutes before serving.
Serve:
- Garnish with additional chopped red onion, cilantro, radish, lime wedges, and hot sauce as desired.
Notes
- For quick prep: Use pre-chopped squash and salsa verde.
- Swap the squash: Based on what’s in season/available. Butternut, acorn, kabocha, delicata, and pumpkin enchiladas will also work well.
- To avoid soggy enchiladas: Optionally pan-fry the tortillas with a little oil (for a few seconds) to create a barrier against the sauce.
- To avoid unraveling: Place the enchiladas seam-side down in the pan.
Nutrition
Additional Info
![pin for Butternut Squash Enchiladas Verdes [or Kabocha, Pumpkin]](https://plantbasedonabudget.com/wp-content/uploads/2025/03/Kabocha-Squash-Enchiladas-with-Salsa-Verde-Pin-3-150x150.png)
![pin for Butternut Squash Enchiladas Verdes [or Kabocha, Pumpkin]](https://plantbasedonabudget.com/wp-content/uploads/2025/03/Kabocha-Squash-Enchiladas-with-Salsa-Verde-Pin-2-150x150.png)
![pin for Butternut Squash Enchiladas Verdes [or Kabocha, Pumpkin]](https://plantbasedonabudget.com/wp-content/uploads/2025/03/Kabocha-Squash-Enchiladas-with-Salsa-Verde-Pin-1-150x150.png)
![completed Butternut Squash Enchiladas Verdes [or Kabocha, Pumpkin] in baking dish](https://plantbasedonabudget.com/wp-content/uploads/2025/03/Kabocha-Squash-Enchiladas-with-Salsa-Verde-23-150x150.jpg)