about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Roasted Butternut Squash & Black Bean Enchiladas (with Homemade Sauce!)

There is this awesome natural foods grocery store just a few blocks from my house that I run into from time to time to pick up something I need.  I never do my weekly shopping there because the produce tends to be astronomically priced.  A few weeks ago, week 30 to be exact, I was all ready to do my weekly pregnancy update when I realized I was lacking the required large butternut squash.

I headed down a few blocks to the store and grabbed the squash that looked the most baby-like (creepy, right?) and took it straight to the checkout counter.  “That will be $9.66” says my cashier.  I’m sorry, what?  For one squash?   Ten dollars seemed worth it to not have to get into the car and drive to another grocery store, and it was a HUGE squash, but I couldn’t help but think at the time, we will be making something extra delicious with this pricey squash

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Ten dollars turned out to be well worth it when this latest creation hit the dinner table.  But first, another short story!

I had it all set in my head that I wanted to make enchiladas, and so I made a point to grab a jar of enchilada sauce at Trader Joe’s during last week’s shopping trip.  And just like I always do when buying something new, I took a quick peek at the ingredients list just to make sure nothing scary was hiding in there.

One of the listed ingredients was “chicken-style base” which didn’t seem to list any actual animal products, but still threw me for a loop.  I found myself dialing Casey for his opinion, and as I rattled down the list of 20+ ingredients, I realized perhaps – vegetarian or not – this sauce might be better homemade.

And so a two-part recipe was born, delicious enchiladas with a made-from-scratch enchilada sauce!  Let’s start with the sauce, since that’s really what you’ll want to make first…

Homemade Enchilada Sauce

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(Adapted from Emeril LagassePrint this recipe!

Ingredients: (makes 3 cups of sauce)

  • 1/4 cup canola or vegetable oil
  • 1 tablespoon all-purpose flour
  • 3 tablespoons chili powder
  • 12 oz tomato paste
  • 2 cups vegetable broth
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 tsp (or 3 cloves) minced garlic
  • salt to taste

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Instructions:  Heat oil in a small saucepan over medium heat.  Add flour and stir until completely dissolved and smooth.  Add chili powder and stir for 1 minute to cook. 

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Add tomato paste, vegetable broth, onion powder, cumin, and garlic, and stir to combine.  Sauce should become thick!  Salt to taste, and then stir over medium heat to cook for a few minutes.

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Remove from heat and set aside to cool.  Serve along with…

Roasted Butternut Squash & Black Bean Enchiladas 

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Print this recipe!

Ingredients:  (makes 6-8 large enchiladas)

  • 1 large butternut squash
  • 2 small onions (or 1 medium onion)
  • 1 can black beans, rinsed and drained
  • 1/2 tsp nutmeg
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • salt to taste
  • 6-8 whole wheat tortillas
  • 1 batch homemade enchilada sauce (recipe above)

Instructions:  Preheat oven to 400 degrees F.  Then carefully peel, de-seed, and cube the butternut squash.

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Toss squash with a bit of oil and salt, and spread evenly on a sheet pan.  Roast for 45 minutes or until soft, stirring once during cooking. 

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While squash is cooking, this might be a good time to make your sauce!  The squash should be slightly browned and very soft when finished. 

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Transfer cubes to a large mixing bowl and mash with a potato masher or a fork. 

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Set squash aside to cool.  Dice onions and sauté until brown and soft.  Add beans and cook for a minute or two until warmed. 

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Transfer beans and onions to the squash bowl, and then season with spices and salt.  Spread 1 cup of the enchilada sauce on the bottom of a 9×13 glass baking dish.  Scoop squash filling evenly onto tortillas and then loosely roll…

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Place filled tortillas seam side down in the baking dish.

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Top tortillas with the remainder of the enchilada sauce.  Make sure to use a spatula to get the sauce all around the sides of the pan and in between each tortilla!

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Bake uncovered for 30 minutes at 350 degrees.  If you prefer, you can also top with cheese before baking, but we opted to eat ours naked. 

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Serve with a side of your favorite salsa for dipping.  I chose salsa verde, mmmmm. 

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Roasting the butternut squash brings out a wonderful caramelized flavor, that when combined with onions, beans, and spices – make this dish a delicious addition to your dinner menu. 

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145 Comments so far
Leave a comment

chef dhanushka     at 5:17 am

send me this photo for my mail


Elena     at 2:23 pm

I have made this umpteen times since it was first posted, and it gets rave reviews from everyone I share it with each time. Hands down my favorite recipe of yours, Emily, and that is saying something!


Vegetarian Beer Dinner | veg:ology     at 7:00 pm

[…] homemade sauce absolutely made the enchiladas. The recipe is by Emily from Daily Garnish and you must try […]

Linda     at 5:16 am

Bought butternut squash at our local farmers market and then found your recipe! Loved making the enchilada sauce from scratch. We love chipoltel chili powder for its smoky taste so I did 2.5 T chili powder and 1/2 T chipoltel powder. We like corn tortillas but they are hard to roll into enchiladas so I layered them over the enchilada sauce, spread out the squash mixture, and added another layer or tortillas and then the sauce. Sliced perfectly into squares for serving.
Love your blog!!


Sarah     at 5:40 pm

I made these tonight. They were so, so good. I’m excited about eating the leftovers. And I love that I now know that Mexican food can be excellent without cheese (because I’m trying to stay away from dairy as much as possible).


Emily Malone Reply:

Awesome – thanks for telling me!


Shelly     at 4:48 pm

These are going into the regular rotation! Yum!


3 hour kitchen project « coconut hobo     at 12:18 am

[…] inspiration from: Daily Garnish, How Sweet It Is, Sprouted […]

Erica     at 9:21 am

Just purchased all the ingredients. Can’t wait for dinner tonight


Vegetarian Recipes that Meat Eaters Will Love | Rebel Dietitian     at 2:04 pm

[…] made this recipe last year and was impressed by its flavor and ease. It was very satisfying, keeping me full for […]

Homemade Baked (not Fried) Whole-Wheat Tortillas | The Little Red Kitchen     at 6:09 pm

[…] beauties were slated for some butternut squash enchiladas, with black beans and sauteed onions. I didn’t make my own sauce this time, but it’s on […]

meals for the week 1.31-2.6     at 4:00 am

[…] – black bean & sweet potato enchiladas (loosely based off of this […]

Toe Pain Diagnosis     at 10:32 pm

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Chronic Subluxing Peroneal Tendons     at 4:00 am

Hammertoes have long plagued the human foot, causing pain and discomfort in shoes.
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Achilles Tendon Disorders     at 2:33 am

It has clear massaging gel and it works very well with
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La cocina, sort of | of curious things     at 4:54 am

[…] the Americas’ – peppers, beans squash, tomatoes, avocados, etc. I found the recipe below on http://www.dailygarnish.com/2011/08/roasted-butternut-squash-black-bean-enchiladas-with-homemade-sau…, and converted it for use in the UK. It was a hit, so I thought I’d share it […]

Vegan Roasted Vegetable Stacked Enchiladas     at 6:29 am

[…] made homemade enchilada sauce using the same recipe I used to make the Butternut Squash and Black Bean Enchiladas we had a few weeks ago. This recipe […]

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