Recipe: Butternut Squash Enchiladas with spicy peanut sauce

This staple in our household is from Dr Connor’s book. He was a pioneer in the field of nutrition and I was lucky enough to meet him in 2008 when I was visiting Portland, OR.

Yield: 6 servings of 2 enchiladas each


1 t vege oil

½ c diced carrots

1 ¼ c sliced mushrooms

½ c diced onion

¾ c diced jicama

¾ c diced granny smith apple

1 package (12 oz) frozen butternut squash, thawed

¼ c chopped fresh cilantro

1 T vinegar

1/2 t salt & ¼ ground pepper

Spicy peanut sauce:

1 can (15 oz) lower salt chix broth

½ t cumin

1 clove minced garlic

1 T flour

3 T chili powder

½ t dried oregano leaves

1 T minced onion

¼ c reduced-fat peanut butter

12 tortillas (corn or ww flour)

½ c grated fat-free cheddar cheese

Prepare filling:

Heat oil in skillet.

Saute carrots, mushrooms, jicama, onions, apple until tender.

Add squash, vinegar, 2 T cilantro.

Mix well, set aside.

Prepare spicy peanut sauce:

Combine broth, cumin, garlic, flour, chili powder, oregano, onion in medium saucepan.

Bring to boil, cook 2 minutes.

Reduce heat to low, add peanut butter, stir until smooth.

Set aside.


Preheat oven to 350°. Soften tortillas*

Place ¼ c squash mixture down the center of each tortilla, roll up tortilla and place seam side down in 9×13 inch baking pan coated with non-stick spray.

Pour peanut sauce over rolled tortillas and sprinkle with cheddar cheese.


Cover with foil, bake 20-25 min (until cheese is melted). Garnish with remaining cilantro.

*Soften tortillas by 1) wrapping in damp paper towel, heating in microwave 1/2 to 2 min or 2) wrapping in foil and warming in the conventional oven 10 minutes

Nutrition Facts

Serving: 2 enchiladas

Calories: 272

Sodium: 453 mg

Fiber: 9 g

Fat: 8 g

Saturated fat: 1 g

Cholesterol: trace

Connor and Connor, 1997. The New American Diet Cookbook. Simon and Schuster, New York, New York. p. 168.


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