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Yummly User: "Great, inventive recipe. Perfect for those of us…" Read More
7Ingredients
45Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 butternut squash (peeled, seeds scooped out, and cut into ½ inch cubes, 4-5 cups, and depending on the size of your butternut squash you may have left-overs)
- 2 tsp. chili powder
- 1/4 cup water
- 284 mL enchilada sauce (can of, Canadians: I found mine at Co-op)
- 1 cup shredded cheese
- 1 cup pulled pork (maple)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium810mg34% |
| Potassium440mg13% |
| Protein10g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber4g16% |
| Sugars8g |
| Vitamin A260% |
| Vitamin C45% |
| Calcium25% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Yummly User 5 years ago
Great, inventive recipe. Perfect for those of us excited to usher in fall! I added 1/4 tsp of nutmeg and cinnamon to the apple cider vinegar and maple syrup recipe. I also used maple syrup that had been stored in whiskey barrels to add a little more depth of flavor. If I wanted to make it a little more indulgent, I think I’d use a little cashew ricotta inside the enchiladas instead of using shredded cheese. Great recipe as is though!