Turkey enchiladas with maple-roasted butternut squash
Turkey Enchiladas with Maple-Roasted Butternut Squash

At first, this may strike you as an interesting combination of ingredients, however they all harmoniously combine to create one epic dish of enchiladas. I like to use a fresh tomatillo salsa for the topping, available at my local grocer, but jarred or canned green salsa will work just as well. You can prepare the filling ahead of time, but don’t assemble the dish too far in advance as the tortillas will become soggy.

Turkey Enchiladas with Maple-Roasted Butternut Squash

Turkey enchiladas with maple-roasted butternut squash
Prep Time 25 minutes
Cook Time 50 minutes
At first, this may strike you as an interesting combination of ingredients, however they all harmoniously combine to create one epic dish of enchiladas. I like to use a fresh tomatillo salsa for the topping, available at my local grocer, but jarred or canned green salsa will work just as well. You can prepare the filling ahead of time, but don't assemble the dish too far in advance as the tortillas will become soggy.
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Servings 5

Ingredients
 

FOR THE SQUASH:

  • 1 medium butternut squash, about 1 ¼ pounds, peeled, seeded and cut into ½ inch pieces
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons pure maple syrup

FOR THE TURKEY FILLING:

  • 2 tablespoons extra virgin olive oil
  • 2 medium shallots, chopped
  • 3 large garlic cloves, chopped
  • 1 pound ground turkey
  • ½ teaspoon kosher salt
  • 2 teaspoons ancho chili powder
  • ½ teaspoon cumin seeds or 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground allspice

TO FINISH:

  • 10 flour tortillas, 8-inch size
  • 1 ½ cups shredded mild cheese, such as monterey jack or mozzarella
  • 2 cups tomatillo salsa or green enchilada sauce, mild or medium
  • ¼ cup chopped cilantro
  • ¼ cup chopped white onion

Instructions
 

  • Preheat your oven to 375 F.
  • Place all of the ingredients for the squash except the maple syrup in a large cast iron skillet or baking dish, and toss to combine. Roast for 30-35 minutes until the squash is tender, then add the maple syrup and roast for 5 more minutes. Remove from the oven and reduce the oven temperature to 325 F.
  • While the squash is roasting, cook the turkey. Warm the olive oil in a skillet, and add the shallots and garlic. Cook over medium-low heat for 2-3 minutes until softened. Add the turkey, salt and remaining spices, and cook, breaking up the meat with a spoon. When the meat is fully cooked, combine it with the squash, stirring just to combine.
  • Combine the salsa with the cilantro and onion in a small bowl. Spoon a little of the salsa into a 12 x 9-inch baking dish so that it just covers the bottom. Fill each tortilla evenly with filling, roll up and place in the baking dish seam side down. Cover the enchiladas with the remaining sauce and the cheese.
  • Bake for 15-20 minutes, until the cheese is browned. Serve warm.
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