Kabocha Squash Enchiladas with Salsa Verde

BY : PUBLISHED : November 6th, 2012 UPDATED: October 17th, 2022

This Kabocha Squash Enchilada recipe is so delicious and will quickly turn into your go-to vegan/vegetarian enchilada recipe!

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completed Kabocha Squash Enchiladas with Salsa Verde plated on an orange plate

This Kabocha Squash Enchilada with Salsa Verde Recipe Is: 

  • Soft and full of flavor.
  • Perfect as a make-ahead meal.
  • Plant-based and vegan.
  • Contains kabocha squash which is the perfect fall ingredient!
  • Easy to make and kid-friendly.

Kabocha Squash

What exactly is this funny named squash? Kabocha squash is a Japanese winter pumpkin often used in Asian cuisine for tempura and other preparations. It is very sweet in flavor (even sweeter than butternut squash), large in size and a bit lumpy on the outside. It has a deep dark green colored skin and it is most delicious when baked. 

For this recipe, if you cannot find this variety of squash, you can use the butternut squash instead.

Salsa Verde

If you’re not familiar with salsa verde (or green salsa) and you’re wondering if you can replace it with regular salsa instead you should know that they are prepared with different ingredients (although the concept is the same). Salsa verde uses tomatillos (small green-like tomatoes)  instead of regular red tomatoes and it is much more tangy and zesty in flavor. 

The tangy flavors compliment the sweetness of the kombucha squash so well! Please try these Kabocha Squash Enchiladas with Salsa Verde and let us know what you think.

completed Kabocha Squash Enchiladas with Salsa Verde in a baking dish

The Ingredients and Substitutes

  • Poblano Chiles: 2, halved
  • Yellow Onion: ½, small
  • Garlic Clove: 1, peeled
  • Tomatillos: ¼  pound (2-3), husked, rinsed, and dried. 
  • Jalapeno Chile: 1 small
  • Cumin: 1 teaspoon, ground
  • Coriander: 1 teaspoon, ground
  • Neutral Oil: 1  teaspoon (vegetable, grapeseed, canola)
  • Kosher Salt & Black Pepper: to taste
  • Kabocha Squash: ½ of the squash, peeled, seeds removed, and cut into bite-sized pieces
  • Cumin: ½ teaspoon, ground
  • Coriander: ½ teaspoon, ground
  • Neutral Oil: 1 ½  teaspoon (vegetable, grapeseed, canola)
  • Corn Tortillas: 8, (6" in diameter)
  • Red Onion: ¼ finely chopped
  • Cilantro: just a handful, chopped
  • Optional Toppings: Finely chopped red onion, cilantro, and radish; hot sauce; and lime wedges.

How to Make Kabocha Squash Enchiladas with Salsa Verde

FOR THE SALSA VERDE:

  • Preheat the broiler. Put the poblanos, onion, garlic, tomatillos, and jalapeno on a baking sheet. Sprinkle with the cumin, coriander, salt, and pepper. Drizzle the oil over the top.
  • Put the sheet in the oven, 3-4 inches from the heat, and broil until peppers are blackened and soft, around 8-10 minutes. (If anything starts to burn or, in the case of the tomatillos bursting, remove them from the oven as necessary.) Alternately, you can blacken everything over a fire or the flame on a gas stove, but that can take a long time, given that you have to do everything one at a time. Still, if you're so inclined, or if you have a fire going in your grill, go for it.

completed Kabocha Squash Enchiladas with Salsa Verde plated on an orange plate

  • Set the sheet aside to cool, and turn the oven to 400 degrees F (204 degrees C). When the salsa verde ingredients are cool (around 10 minutes), peel the poblano and jalapeno peppers, discard the seeds from the poblanos, and put everything into a blender or food processor. Puree until smooth. Season with salt and pepper to taste. Set aside.

FOR THE SQUASH:

  • While the salsa verde ingredients are cooling, put the squash in a medium bowl, and toss with the ½ teaspoon cumin, coriander, oil, salt and pepper.
  • Place on a small baking sheet, and roast in the oven until caramelized and cooked through around 30 minutes. Remove from the oven and set aside.

TO ASSEMBLE THE ENCHILADAS:

  • Smear a few tablespoons of salsa verde over the bottom of an 8" x 8" baking dish.
  • Put ⅛ of the squash onto a tortilla, and top with a teaspoon of salsa verde, some of the chopped red onion, and some of the chopped cilantro. (If you're using good-quality tortillas, you won't have to heat them, but cheaper tortillas can benefit from a quick frying in hot oil to make them more pliable and less likely to break when rolled.)
  • Roll the tortilla up, and put it in the baking dish, seam-side down. Repeat with the remaining tortillas. Pour the rest of the salsa verde over the top, and smooth it out with the back of a spoon.
  • Bake for 20 minutes, remove from the oven, and let rest for 5-10 minutes to cool. Serve with additional onion, cilantro, radish, lime wedges, and hot sauce on the side.

Recipe Notes & Tips

Make sure your kabocha squash is cut up into small similar size pieces.

Be mindful to not overstuff your enchiladas.

completed Kabocha Squash Enchiladas with Salsa Verde plated on an orange plate

What Should I Serve with the squash enchiladas?

These vegetarian enchiladas are very filling on their own but go great with many different sides including rice, chips & salsa, and guacamole

More Mexican Inspired Recipes You’ll Love

Photos by Alfonso Revilla

completed Kabocha Squash Enchiladas with Salsa Verde plated on an orange plate

Kabocha Squash Enchiladas with Salsa Verde

Stefan
These Kabocha Squash Enchiladas with Salsa Verde are out of this world delicious! Bring on fall-inspired recipes to your table with this tasty recipe!
5 from 9 votes
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dinner
Cuisine Mexican
Servings 8 enchiladas
Calories 100 kcal
METHOD Oven
DIET Vegan

Ingredients
  

  • 2 poblano chiles, halved
  • ½ of a small yellow onion
  • 1 garlic clove, peeled
  • ¼ pound of tomatillos (around 2-3), husked, rinsed, and dried
  • 1 small jalapeno chile
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of neutral (vegetable, canola, grapeseed) oil
  • Kosher salt and black pepper, to taste
  • ½ of a kabocha squash, peeled, seeds removed, and cut into bite-sized pieces
  • ½ teaspoon of ground of cumin
  • ½ teaspoon of ground coriander
  • 1 ½ teaspoons of neutral (vegetable, canola, grapeseed) oil
  • Kosher salt and black pepper, to taste
  • 8 corn tortillas, 6' in diameter
  • ¼ of a red onion, finely chopped
  • A handful cilantro, chopped
  • Finely chopped red onion, cilantro, and radish; hot sauce; and lime wedges

Instructions
 

Salsa Verde

  • Preheat the broiler. Put the poblanos, onion, garlic, tomatillos, and jalapeno on a baking sheet. Sprinkle with the cumin, coriander, salt, and pepper. Drizzle the oil over the top. Put the sheet in the oven, 3-4 inches from the heat, and broil until peppers are blackened and soft, around 8-10 minutes. (If anything starts to burn or, in the case of the tomatillos, burst, remove them from the oven as necessary.) Alternately, you can blacken everything over a fire or the flame on a gas stove, but that takes kind of a long time, given that you have to do everything one at a time. Still, if you're so inclined, or if you have a fire going in your grill, go for it. Set the sheet aside to cool, and turn the oven to 400 degrees F (204 degrees C). When the salsa verde ingredients are cool (around 10 minutes), peel the poblano and jalapeno peppers, discard the seeds from the poblanos, and put everything into a blender or food processor. Puree until smooth. Season with salt and pepper to taste. Set aside.

Squash

  • While the salsa verde ingredients are cooling, put the squash in a medium bowl, and toss with the ½ teaspoon cumin, coriander, oil, salt, and pepper. Place on a small baking sheet, and roast in the oven until caramelized and cooked through around 30 minutes. Remove from the oven and set aside.

Assembly

  • Smear a few tablespoons of salsa verde over the bottom of an 8' x 8' baking dish. Put ⅛ of the squash onto a tortilla, and top with a teaspoon of salsa verde, some of the chopped red onion, and some of the chopped cilantro. (If you're using good-quality tortillas, you won't have to heat them, but cheaper tortillas can benefit from a quick frying in hot oil to make them more pliable and less likely to break when rolled.) Roll the tortilla up, and put it in the baking dish, seam-side down. Repeat with the remaining tortillas. Pour the rest of the salsa verde over the top, and smooth it out with the back of a spoon. Bake for 20 minutes, remove from the oven and let rest for 5-10 minutes to cool. Serve with additional onion, cilantro, radish, lime wedges, and hot sauce on the side.

Notes

Make sure your kabocha squash is cut up into small similar size pieces.
Be mindful to not overstuff your enchiladas.

Nutrition

Calories: 100kcalCarbohydrates: 19gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 15mgPotassium: 360mgFiber: 3gSugar: 3gVitamin A: 921IUVitamin C: 36mgCalcium: 46mgIron: 1mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

 

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