Kabocha Squash and Sweet Potato Enchiladas
These enchiladas are a hearty and flavorful vegetarian meal that's perfect for a weeknight dinner. The kabocha squash and sweet potato are roasted until tender and slightly caramelized, then simmered in a flavorful tomato sauce. The enchiladas are then topped with your favorite toppings, such as salsa, guacamole, or sour cream. This recipe can be easily made with ingredients that are likely already in your pantry, making it a great option for busy weeknights.
I first had these enchiladas at a potluck a few years ago. I was immediately impressed by their unique flavor and hearty texture. I asked the cook for the recipe, and she was kind enough to share it with me. I've been making these enchiladas ever since, and they've become a favorite of mine. I love the combination of sweet and savory flavors, and the roasted vegetables give the enchiladas a great texture.
Kabocha Squash and Sweet Potato Enchiladas Kabocha Squash and Sweet Potato Enchiladas Kabocha Squash and Sweet Potato Enchiladas Kabocha Squash and Sweet Potato Enchiladas
Prep time: 15 | Cook time: 35 | Serves: 4
Ingredients
  • 1 medium kabocha squash, halved, seeded, and cut into 1-inch cubes
  • 1 medium sweet potato, peeled and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (15-ounce) can tomato sauce
  • 1/2 cup vegetable broth
  • 1/4 cup chopped fresh cilantro
Instructions
  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine the kabocha squash, sweet potato, olive oil, onion, and garlic. Toss to coat.
  3. Spread the mixture on a baking sheet and roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
  4. Meanwhile, in a medium saucepan, bring the tomato sauce and vegetable broth to a simmer.
  5. Reduce heat to low and simmer for 15 minutes, or until the sauce has thickened.
  6. Remove the vegetables from the oven and add them to the sauce.
  7. Stir in the cilantro.
  8. Serve the enchiladas with your favorite toppings, such as salsa, guacamole, or sour cream.
Why It Works
  • Roasting the kabocha squash and sweet potato until tender and slightly caramelized brings out their natural sweetness.
  • Simmering the vegetables in a flavorful tomato sauce infuses them with even more flavor.
  • The addition of chopped fresh cilantro adds a bright and herbaceous flavor to the enchiladas.