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Butternut Squash Enchiladas

Jill Silverman Hough
  • 0 minutes
  • Serves 6

INGREDIENTS

5 cups

Butternut squash

10

California chiles, dried

1 clove

Garlic

1 tsp

Oregano, dried

2

Scallions

1 tbsp

Tomato paste, unsalted

1 tsp

Sea salt

1

Olive oil cooking spray

1 tsp

Cumin, ground

12

6-inch corn tortillas

1/4 cup

Queso fresco

2 tbsp

Sunflower, safflower or grape seed oil