Butternut Squash “Enchiladas” with Mole Sauce

Preparation time
30 mins
Cooking time
45 mins
4 people
Meal course
Vegan Main Course
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Posted on
4 cups
butternut squash, diced
Butternut Squash “Enchiladas” with Mole Sauce


Butternut squash and mole sauce are united in this recipe creating a savory vegetarian main course. The casserole style dish includes all the fixings for enchiladas. The traditional sauce; however, is replaced with a spicy a mole sauce infused with chipotle peppers and dark chocolate giving the entire meal a slightly sweet, smoky, and spicy flavor. You can buy butternut squash already peeled and cut into pieces to save time or buy a whole butternut squash to save money.


  1. Prepare the following ingredients:

    Olive oil spray

    1/2 cup diced onion

    4 garlic cloves, sliced

    1/2 tsp. ground cumin

    1/2 tsp. ground cinnamon

    1/8 tsp. ground cloves

    1 cup salsa verde

    1 12-ounce jar roasted red peppers, drained rinsed and chopped

    1/2 or more chipotle pepper

    3/4 cup water

    1/4 cup raisins

    1 teaspoons toasted sesame seed oil

    1 tbs. organic peanut butter

    1 ounce dark chocolate

    6 to 7 organic corn tortillas

    2 pounds of peeled and diced butternut squash or 2 16-ounce packages of peeled and diced squash

    4 green onions, rinsed and sliced

    Garnish: organic pumpkin seeds or chopped cilantro

  2. Set oven temperature to 350 degrees. Coat 4, 12-ounce ramekins with olive oil spray and set aside.
  3. Coat a heavy bottomed saucepan with olive oil spray. Cook the onions and garlic over medium high heat for 5 to 6 minutes until soft. Add the cumin, cinnamon, and cloves. Stir until fragrant. Add the salsa, red peppers, chipotle pepper, water, raisins, and sesame seed oil.
  4. Bring to a boil, reduce heat to low, and cook covered for 15 minutes. Remove from heat and use an immersion blender to blend until smooth. The liquid will be very hot, so be careful. Stir in the peanut butter and chocolate.
  5. Dice the squash into 1/2 inch pieces if the packaged pieces are large. You’ll want about 4 cups. Add the green onions stirring to combine.
  6. Cut the tortillas into chip size wedges. Spread a tablespoon of the sauce on the bottom of each ramekin. Line the bottom of the ramekins with the tortilla wedges placing the pointed ends towards the center. They will overlap. Add the remaining sauce to the squash and spread 1/8 of the mixture on the bottom of each ramekin.
  7. Arrange another layer of tortilla wedges, and finish with the remaining squash mixture. Tap the ramekins gently on the counter to settle the contents. Place on a baking sheet and bake for 40 to 45 minutes until the squash is tender when pierced with a fork. Garnish with organic pumpkin seeds or chopped cilantro.