Paleo Beefy Butternut Squash Enchiladas

These Fall-inspired Paleo Beefy Butternut Squash Enchiladas are the perfect dinner recipe for Mexican night or for gluten-free meal prep during the busy work week!

I’m not sure what I expected my first recipe post to be after our sweet baby arrived, but I’m almost certain I did not expect it to be so Fall-esque.  Because let’s be real.  I had high expectations for myself of getting so much done during my maternity leave.  Okay, maybe not that much.  But at least more than I have in reality!

Having a cute, snuggly baby attached to me during the majority of my wake time meant that I was lucky if I had showered and ate microwaved gluten-free chicken nuggets, much less cooked a fancy dinner, styled and photographed it, and blogged about it.  Clearly, that just was not happening.  I’m now happy to say that at three months postpartum (how does time go so fast?!), I’m finally back to feeling inspired in the kitchen.

These Paleo Beefy Butternut Squash Enchiladas came about out of pure laziness.  Now that I am a mom and feel like I am running around with my head cut off half of the time, I live for meals that I can easily and quickly prep on the weekend to eat throughout the week.  These deeeelicious enchiladas just so happen to be my pre-made lunches for this week.

Now that the crisp Fall air has made an appearance, I can finally say that I am craving all things pumpkin and squash.  Normally I am all about pumpkin in August, but it has taken me a bit longer this year.  Luckily, there is still plenty of time left in this season to get my fill of these autumn-inspired Paleo enchiladas.

We can all thank Trader Joe’s for how simple this recipe is.  Aside from my favorite grain-free tortillas, I bought everything I needed to make these enchiladas at TJ’s.  Can we just talk about how good that Fall Harvest salsa is?  So good.

Personally, I find that enchiladas are just not enchiladas without some beef.  But if chicken is your jam, that should work just as well!  And if you are one of the unlucky ones without a Trader Joe’s near you, any Fall-inspired salsa should work.  I know pumpkin salsa is totally a thing.

Paleo Beefy Butternut Squash Enchiladas

Paleo, Gluten-Free, Grain-Free, Dairy-Free, Soy-Free

Yields 8 enchiladas

Author:

Hannah

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Ingredients

• 1 pound of 85% organic, grass-fed ground beef
• 4 green onions, chopped (reserve one for garnish)
• 2 cups of shredded brussels sprouts
• 1 12 oz package of cubed butternut squash
• 2 tsp of fine sea salt
• 1 tsp of freshly ground black pepper
• 2 12 oz jars of Trader Joe's Fall Harvest salsa (or other pumpkin salsa)
• 8 Siete grain-free tortillas (or favorite gluten-free tortillas)
• guacamole or avocado, for serving

Instructions

1. Preheat oven to 350 degrees F.
2. Heat beef and green onions in a large skillet over medium heat.
3. Once the meat begins to brown, add brussels sprouts, butternut squash, and seasonings. Cover and cook for 12 to 15 minutes, stirring frequently, or until the veggies have softened. Stir in one cup of salsa.
4. Heat tortillas in the microwave for 30 seconds to soften. Pour a thin layer of salsa into the bottom of a 9x13 casserole dish. Fill each tortilla with the beef and squash mixture, roll, and place seam side down into the dish. Top tortillas with desired amount of salsa (reserve a little for serving, if desired).
5. Bake for 18 to 20 minutes, or until the tortillas become golden brown.
6. Serve with guacamole/avocado, green onions, and salsa, if desired.

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