I decided to make enchilada sauce out of some leftover butternut squash I had. The idea for it came about as I was roasting eggplant to make vegan cheese for lunch. This sauce mimics the tomato based "red" enchilada sauce really well!
Butternut squash enchilada sauce is vegan, dairy free, and tomato free. Win for the whole family!
Learn how to make this paleo enchilada sauce below:
You need to have already cooked your butternut squash. I cook mine by pricking it all over with a fork and roasting it in the oven on a pan for 1-2 hours. The bigger the squash, the more you roast it. You also should turn your squash every 30 minutes. Once it's done, remove it from the oven. Slice in half, remove the pulp and seeds, then put your squash in a container. Usually we eat just plain squash that night and the next I use the leftovers for something else.
So, leftover night. Let's make amazing vegan paleo enchilada sauce that is also tomato free!
You will need a food processor.
In the processor place
- 1 tsp cumin
- 1 tsp chili powder
- pinch of salt and pepper
- 1 tsp minced garlic
- 2 tablespoons nutritional yeast
- 1 cup coconut milk from a carton (not a can) (also, today when I made this all I had on hand was vanilla favored coconut milk, but it still worked and tastes great, hah!)
- 1.5 cups packed butternut squash
I put about 1.5 cups packed butternut squash in and processed it on low for about 30 seconds and then 10 seconds on high. You can add more or less squash, more will make it thicker, less for a thinner sauce. Just pulse it until it's all mixed together. Give it a taste and see if it's missing anything. If not, top your favorite dishes and eat! You can heat the sauce up separately or just bake/cook it all together. If cooking on a uncovered stove-top, add the sauce to the mix last or it will thicken up quite a bit.
It's amazingly creamy and delicious! This makes, in my opinion, four servings. Enjoy! I put mine on a plate of cooked chicken, onions, and bell peppers for the perfect paleo enchilada.
