This is one of our family's favorite recipes. If you are looking for a healthy plant-based comfort food then this is it.
The chipotle cream sauce is to die for. You'll want to try it on everything!
Butternut squash is an excellent source of many vitamins and minerals.
A one-cup serving of cooked butternut squash provides more than 450% of the RDI for vitamin A and over 50% of the RDI for vitamin C .
It’s also rich in carotenoids — including beta-carotene, beta-cryptoxanthin, and alpha-carotene — which are plant pigments that give butternut squash its bright color.
These compounds are provitamin A carotenoids, meaning your body converts them into retinal and retinoic acid — the active forms of vitamin A.
Vitamin A is essential for regulating cell growth, eye health, bone health, and immune function.
Butternut squash is also rich in vitamin C — a water-soluble nutrient needed for immune function, collagen synthesis, wound healing, and tissue repair.
Both vitamins A and C work as potent antioxidants in your body, protecting your cells from damage caused by free radicals.
Vitamin E is another antioxidant in butternut squash that helps protect against free radical damage and may reduce your risk of age-related conditions, such as Alzheimer’s disease (SOURCE).
This winter squash is also packed with B vitamins — including folate and B6 — which your body needs for energy and red blood cell formation.
It’s also high in magnesium, potassium, and manganese — all of which play important roles in bone health (SOURCE).
Butternut Squash Enchiladas with Chipotle Cream Sauce
2 ½ cup butternut squash (cubed)
1 tablespoon tomato paste
3 cups kale (chopped)
1 15oz can pinto beans (rinsed & drained)
6 tortillas (gluten free)
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon cumin
2 tablespoon cilantro (fresh and chopped)
2 cup cashews (raw) *
2 chipotle peppers (dried)
2 cloves garlic
2 tablespoon apple cider vinegar
1 teaspoon salt
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