Roasted Butternut Squash and Soy Chorizo Enchiladas

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 400 degrees F (200 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place cubed butternut squash and chopped onion in a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Roast in the preheated oven until tender, about 20 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Meanwhile, heat a pan over medium-high heat. Add soy chorizo; cook and stir until browned, 5 to 7 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Reduce oven heat to 350 degrees F (175 degrees C). Stir the roasted squash, onion, chorizo, and 2 tablespoons cilantro together in a medium bowl.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Stir salsa and yogurt together in another bowl. Pour a thin layer over the bottom of a 9x13-inch baking dish or two 8-inch square dishes. Dip 1 tortilla into the sauce; fill with about 1/3 cup of the squash mixture and 1 tablespoon cheese. Roll up and place seam-side down in the baking dish. Repeat until all the squash mixture is used up. Cover enchiladas with remaining salsa mixture and cheese.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Bake in the preheated oven until cheese has melted is is starting to brown in places, about 30 minutes. Let cool for 5 minutes. Garnish with avocado and remaining cilantro.'}

📊 Nutrition Facts

Per serving (10 servings total)