Name: Roasted Butternut Squash and Soy Chorizo Enchiladas
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Butternut squash, cut into 1/2-inch cubes - 2 ½ cups; Chopped sweet onion - ⅓ cup; Extra-virgin olive oil - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Soy chorizo, crumbled - 1 cup; Chopped fresh cilantro, divided - 3 tablespoons; Green salsa - 1 ½ cups; Plain Greek yogurt, or more to taste - ⅓ cup; Corn tortillas - 10; Shredded Mexican cheese blend - 2 cups; Avocado - peeled, pitted, and sliced - 1 large

Ingredients for - Roasted Butternut Squash and Soy Chorizo Enchiladas

1. Butternut squash, cut into 1/2-inch cubes 2 ½ cups

2. Chopped sweet onion ⅓ cup

3. Extra-virgin olive oil 1 tablespoon

4. Salt and ground black pepper to taste 1 tablespoon

5. Soy chorizo, crumbled 1 cup

6. Chopped fresh cilantro, divided 3 tablespoons

7. Green salsa 1 ½ cups

8. Plain Greek yogurt, or more to taste ⅓ cup

9. Corn tortillas 10

10. Shredded Mexican cheese blend 2 cups

11. Avocado - peeled, pitted, and sliced 1 large

How to cook deliciously - Roasted Butternut Squash and Soy Chorizo Enchiladas

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

2 . Stage

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 . Stage

Roast in the preheated oven until tender, about 20 minutes.

4 . Stage

Meanwhile, heat a pan over medium-high heat. Add soy chorizo; cook and stir until browned, 5 to 7 minutes.

5 . Stage

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 . Stage

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 . Stage

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.