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Butternut Squash Spinach Enchiladas

Well Plated by Erin
  • 60 minutes
  • Serves 8

INGREDIENTS

2 tbsp

olive oil

1

medium yellow onion, diced

4 cups

1/2-inch cubed butternut squash (about 1 3/4 pound squash)

3

garlic cloves, minced

2 tbsp

chopped fresh sage, plus additional for topping

1 tsp

kosher salt, divided

1/2 tsp

black pepper

1/2 tsp

nutmeg (freshly grated if possible), divided

1 14 ounce can

white beans (cannelli, Great Northern, or similar), drained

1 10 ounce package

of frozen chopped spinach, thawed and pressed of excess water

1 1/2 cups

freshly grated fontina, mozzarella, gruyere or similar, melty cheese, divided (to make the recipe dairy-free, use a dairy-free mozzarella-style shredded cheese alternative)

2 tbsp

unsalted butter

1/4 cup

white whole wheat flour

2 cups

unsweetened vanilla almond milk

8

(8-inch) whole wheat tortillas