12 Delicious Butternut Squash Enchiladas Recipes

Unleash the cozy flavors of fall with our roundup of 12 Delicious Butternut Squash Enchiladas Recipes! Perfect for those crisp evenings when you crave something hearty yet wholesome, these enchiladas blend the sweet, nutty taste of butternut squash with bold spices and gooey cheese. Whether you’re a seasoned chef or a weeknight warrior, there’s a recipe here to inspire your next meal. Let’s dig in!

Cheesy Butternut Squash Enchiladas

Ever find yourself staring at a butternut squash, wondering how to turn it into something unexpectedly delicious? These cheesy butternut squash enchiladas are your answer, combining cozy flavors with a little kick.

Ingredients

• 2 cups butternut squash, peeled and diced (about 1 small squash—trust me, it’s worth the effort)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1/2 cup diced onion (yellow or white, whatever’s hanging out in your pantry)
• 2 cloves garlic, minced (fresh is best, but I won’t tell if you use pre-minced)
• 1 tsp ground cumin (the secret to that warm, earthy flavor)
• 1/2 tsp chili powder (adjust if you’re not into spice)
• 8 corn tortillas (I like the charred flavor of corn, but flour works too)
• 1 1/2 cups shredded Monterey Jack cheese (because melty cheese is life)
• 1 cup enchilada sauce (homemade or store-bought, no judgment here)
• Fresh cilantro for garnish (optional, but it adds a nice pop of color)

Instructions

1. Preheat your oven to 375°F. It’s the perfect temp for getting everything golden and bubbly.
2. Heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Tip: Don’t rush this step—sweet, soft onions make a big difference.
3. Add the garlic, cumin, and chili powder to the skillet. Stir for about 30 seconds until fragrant. This wakes up the spices, deepening the flavor.
4. Toss in the diced butternut squash. Cook for 5-7 minutes, stirring occasionally, until it starts to soften. Tip: Keep the pieces uniform so they cook evenly.
5. Warm the tortillas for about 30 seconds in the microwave or on a dry skillet. This makes them pliable and less likely to crack when rolling.
6. Divide the squash mixture and 1 cup of cheese among the tortillas. Roll them up and place seam-side down in a baking dish.
7. Pour the enchilada sauce over the top and sprinkle with the remaining cheese. Bake for 20 minutes, until the cheese is melted and the edges are slightly crispy.
8. Garnish with cilantro if using. Tip: Let it sit for 5 minutes before serving—it helps everything set.

Fantastically creamy with a hint of spice, these enchiladas are a game-changer. Serve them with a side of black beans or a crisp salad for a meal that’s as satisfying as it is colorful.

Vegan Butternut Squash Enchiladas

Vegan butternut squash enchiladas are the cozy, flavorful dish you didn’t know you needed. Perfect for those nights when you want something hearty but still healthy, they’re packed with sweet squash, spicy sauce, and melty vegan cheese.

Ingredients

• 2 cups butternut squash, cubed (peeled and seeded—trust me, it’s worth the effort)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1/2 cup diced onion (yellow or white, whatever you have on hand)
• 2 cloves garlic, minced (fresh is best here for that punchy flavor)
• 1 cup black beans, rinsed and drained (canned is fine, no shame)
• 1 tsp ground cumin (the secret to that smoky depth)
• 1/2 tsp chili powder (adjust if you’re sensitive to heat)
• 8 corn tortillas (they hold up better than flour, in my experience)
• 1 1/2 cups vegan enchilada sauce (store-bought or homemade, both work)
• 1 cup vegan shredded cheese (I’m partial to the cheddar-style ones)
• Fresh cilantro for garnish (because it makes everything prettier)

Instructions

1. Preheat your oven to 375°F. This ensures everything bakes evenly.
2. Toss the butternut squash cubes with olive oil, salt, and pepper. Roast on a baking sheet for 25 minutes until fork-tender. Tip: Spread them out so they roast, not steam.
3. While the squash roasts, sauté the onion and garlic in a pan over medium heat until soft, about 5 minutes. Stir in the black beans, cumin, and chili powder. Cook for another 2 minutes to let the flavors meld.
4. Warm the tortillas for about 30 seconds in the microwave or a dry skillet. This makes them pliable and less likely to crack when rolling.
5. Mix the roasted squash into the bean mixture. Spoon about 1/3 cup of the filling onto each tortilla, roll tightly, and place seam-side down in a baking dish.
6. Pour the enchilada sauce over the rolled tortillas, covering them completely. Sprinkle with vegan cheese.
7. Bake for 20 minutes until the cheese is melted and the sauce is bubbly. Tip: Let it sit for 5 minutes before serving—it’ll hold together better.
8. Garnish with fresh cilantro before serving. Tip: A squeeze of lime adds a nice zing.

Out of the oven, these enchiladas are a dream—creamy squash, hearty beans, and that kick of spice all wrapped up in a tender tortilla. Serve them with a side of avocado slices or a crisp green salad for the full experience.

Spicy Butternut Squash Enchiladas

These Spicy Butternut Squash Enchiladas are the perfect blend of sweet, spicy, and cheesy. You’ll love how the creamy squash filling contrasts with the tangy enchilada sauce.

Ingredients

• 2 cups butternut squash, peeled and diced (about 1 small squash)
• 1 tbsp extra virgin olive oil (my go-to for roasting)
• 1 tsp chili powder (adjust if you’re sensitive to heat)
• 1/2 tsp ground cumin (for that earthy flavor)
• 1/4 tsp salt (I like to use sea salt for a cleaner taste)
• 8 corn tortillas (warmed up so they don’t crack)
• 1 cup shredded Monterey Jack cheese (because it melts beautifully)
• 1 cup enchilada sauce (homemade or store-bought, no judgment here)
• 1/4 cup chopped cilantro (for a fresh finish)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Toss the diced butternut squash with olive oil, chili powder, cumin, and salt. Spread it out on the baking sheet.
3. Roast for 25 minutes, or until the squash is tender and slightly caramelized. Tip: Give the squash a stir halfway through for even cooking.
4. Warm the tortillas in a dry skillet for about 30 seconds each side to make them pliable. Tip: Keep them wrapped in a towel to stay warm.
5. Spread 1/4 cup of enchilada sauce in the bottom of a 9×13 baking dish.
6. Divide the roasted squash among the tortillas, top with a sprinkle of cheese, then roll them up and place seam-side down in the dish.
7. Pour the remaining sauce over the enchiladas and sprinkle with the rest of the cheese.
8. Bake for 20 minutes, until the cheese is bubbly and slightly golden. Tip: Let them sit for 5 minutes before serving to set.

Now, these enchiladas are creamy, spicy, and utterly satisfying. Serve them with a dollop of sour cream or a side of avocado for extra indulgence.

Butternut Squash and Black Bean Enchiladas

Ever find yourself staring at a butternut squash, wondering how to turn it into something deliciously comforting? These enchiladas are your answer, packed with sweet squash, hearty black beans, and all the cozy spices you love.

Ingredients

• 2 cups butternut squash, peeled and diced into 1/2-inch cubes (trust me, uniform size matters for even cooking)
• 1 can (15 oz) black beans, drained and rinsed (I like to give them a quick pat dry to avoid soggy enchiladas)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 tsp ground cumin (because what’s Mexican food without it?)
• 1/2 tsp chili powder (adjust if you’re sensitive to heat)
• 8 corn tortillas (warmed up so they don’t crack when you roll them)
• 2 cups enchilada sauce (homemade or store-bought, no judgment here)
• 1 cup shredded cheese (I’m team Monterey Jack, but use what you love)
• Fresh cilantro for garnish (adds a nice pop of color and freshness)

Instructions

1. Preheat your oven to 375°F. A toasty oven is key for bubbly, golden enchiladas.
2. Heat olive oil in a large skillet over medium heat. Add the butternut squash and cook until it starts to soften, about 5 minutes. Tip: Don’t rush this step; you want the squash tender but not mushy.
3. Stir in the black beans, cumin, and chili powder. Cook for another 2 minutes just to warm the beans and toast the spices. Tip: Toasting spices unlocks their flavor, so don’t skip this!
4. Spread 1/2 cup of enchilada sauce on the bottom of a 9×13 baking dish. This prevents sticking and adds moisture.
5. Fill each tortilla with the squash and bean mixture, roll tightly, and place seam side down in the dish. Tip: Warm tortillas are more pliable, so microwave them for 20 seconds if they’re cracking.
6. Pour the remaining sauce over the enchiladas and sprinkle with cheese. Bake for 20 minutes, or until the cheese is melted and the edges are slightly crispy.
7. Garnish with fresh cilantro before serving.

Absolutely dig into these enchiladas when they’re fresh out of the oven—the contrast between the creamy filling and crispy edges is unreal. Serve with a side of avocado slices or a dollop of sour cream for extra indulgence.

Creamy Butternut Squash Enchiladas

Feeling like you need a cozy, comforting dish that’s a little out of the ordinary? These creamy butternut squash enchiladas are your answer, blending sweet, spicy, and creamy in every bite.

Ingredients

• 2 cups butternut squash, peeled and diced (about 1 small squash—trust me, fresh is best here)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1/2 cup heavy cream (for that irresistible creaminess)
• 1 cup shredded Monterey Jack cheese (because it melts like a dream)
• 8 corn tortillas (I like the slight char you get from heating them directly on the gas flame)
• 1 tsp ground cumin (it adds that warm, earthy note)
• 1/2 tsp chili powder (adjust if you’re not into too much heat)
• Salt to taste (I always start with 1/4 tsp and go from there)

Instructions

1. Preheat your oven to 375°F. This ensures everything bakes evenly.
2. Toss the diced butternut squash with olive oil, cumin, chili powder, and salt. Spread on a baking sheet. Roast for 25 minutes until fork-tender. Tip: Stir halfway for even cooking.
3. Warm the tortillas over a gas flame for about 10 seconds each side until pliable. Tip: Keep them covered with a towel to stay warm.
4. In a bowl, mix the roasted squash with heavy cream and half the cheese. This is your filling.
5. Divide the filling among the tortillas, roll them up, and place seam-side down in a baking dish. Tip: Pack them snugly to prevent unrolling.
6. Sprinkle the remaining cheese on top. Bake for 15 minutes until the cheese is bubbly and slightly golden.

Ready to dig in? The enchiladas come out creamy with a hint of sweetness from the squash, balanced by the spicy kick. Try serving them with a dollop of sour cream and a sprinkle of fresh cilantro for an extra flavor boost.

Butternut Squash Enchiladas with Green Sauce

Kickstart your dinner with these cozy butternut squash enchiladas smothered in a vibrant green sauce. You’ll love how the sweet squash pairs with the tangy, herby sauce—it’s a match made in heaven.

Ingredients

• 2 cups diced butternut squash (about 1 small squash, peeled and seeds removed—trust me, it’s worth the effort)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1/2 tsp ground cumin (for that warm, earthy vibe)
• 1/2 tsp smoked paprika (adds a subtle smokiness)
• Salt to taste (I like to start with 1/4 tsp and adjust)
• 8 corn tortillas (warmed up so they don’t crack when you roll them)
• 2 cups green enchilada sauce (homemade or store-bought, no judgment here)
• 1 cup shredded Monterey Jack cheese (because meltiness is key)
• 1/4 cup chopped cilantro (for a fresh finish)

Instructions

1. Preheat your oven to 375°F. Let’s get it warm and cozy in there.
2. Toss the diced butternut squash with olive oil, cumin, smoked paprika, and salt on a baking sheet. Spread it out in a single layer—no overcrowding!
3. Roast for 25 minutes, or until the squash is tender and slightly caramelized. Tip: Give the pan a shake halfway through for even cooking.
4. Warm your tortillas for about 30 seconds in the microwave or on a dry skillet. This makes them pliable and prevents tearing.
5. Spread 1/2 cup of green sauce in the bottom of a 9×13 baking dish. This creates a saucy base for your enchiladas.
6. Divide the roasted squash among the tortillas, roll them up, and place seam-side down in the dish. Pack them snugly—they’re friends!
7. Pour the remaining sauce over the top, then sprinkle with cheese. More cheese? Always yes.
8. Bake for 20 minutes, until the cheese is bubbly and slightly golden. Tip: Broil for the last 2 minutes for extra color if you’re feeling fancy.
9. Garnish with chopped cilantro before serving. Tip: Let them sit for 5 minutes after baking—they’ll hold together better.

Out of the oven, these enchiladas are a dream—creamy, slightly sweet, with a kick from the green sauce. Serve them with a crisp salad or some black beans for a full meal that’ll have everyone asking for seconds.

Butternut Squash and Chicken Enchiladas

Wondering what to make for dinner that’s both comforting and a little fancy? These butternut squash and chicken enchiladas are your answer, packed with flavor and easier to make than you’d think.

Ingredients

• 2 cups shredded cooked chicken (I love using rotisserie chicken for ease)
• 2 cups diced butternut squash (peeled and seeds removed, about 1 small squash)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 small onion, diced (white or yellow works great)
• 2 cloves garlic, minced (fresh is best here)
• 1 tsp ground cumin (toasted if you have the time)
• 1/2 tsp chili powder (adjust to your heat preference)
• 1 cup red enchilada sauce (homemade or store-bought)
• 8 corn tortillas (warmed slightly so they don’t crack)
• 1 cup shredded Monterey Jack cheese (or a mix of your favorite melting cheeses)
• Fresh cilantro for garnish (because it makes everything better)

Instructions

1. Preheat your oven to 375°F. Lightly grease a 9×13 baking dish.
2. Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes.
3. Add garlic, cumin, and chili powder to the skillet. Cook for 1 minute until fragrant.
4. Stir in the butternut squash and cook for another 5 minutes, until it starts to soften.
5. Add the shredded chicken and 1/2 cup of enchilada sauce to the skillet. Mix well and remove from heat.
6. Warm the tortillas for about 30 seconds in the microwave or on a dry skillet to make them pliable.
7. Fill each tortilla with the chicken and squash mixture, roll tightly, and place seam side down in the baking dish.
8. Pour the remaining enchilada sauce over the top and sprinkle with cheese.
9. Bake for 20 minutes, until the cheese is bubbly and slightly golden.
10. Garnish with fresh cilantro before serving.

The enchiladas come out creamy inside with a slight crunch from the tortillas. Serve with a side of avocado slices or a dollop of sour cream for extra richness.

Butternut Squash Enchiladas with Red Sauce

Perfect for a cozy dinner, these butternut squash enchiladas are a game-changer. You’ll love how the sweet squash pairs with the smoky red sauce.

Ingredients

• 2 cups butternut squash, cubed (I like to roast it a bit extra for caramelization)
• 1 tbsp extra virgin olive oil (my go-to for roasting)
• 1/2 cup red enchilada sauce (homemade or store-bought, but spice it up if you like heat)
• 4 large flour tortillas (whole wheat works great too)
• 1 cup shredded cheese (I’m team Monterey Jack for its meltiness)
• 1/4 cup cilantro, chopped (for that fresh pop at the end)

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash cubes with olive oil and spread them on a baking sheet. Roast for 25 minutes until they’re fork-tender and slightly caramelized.
2. Warm the tortillas for about 10 seconds in the microwave to make them pliable. This prevents cracking when you roll them.
3. Spread a thin layer of red enchilada sauce at the bottom of a baking dish. This keeps the enchiladas from sticking and adds flavor.
4. Divide the roasted squash among the tortillas, sprinkle with cheese, and roll them up tightly. Place seam-side down in the dish.
5. Pour the remaining sauce over the enchiladas and top with the rest of the cheese. Bake for 15 minutes until the cheese is bubbly and golden.
6. Garnish with chopped cilantro right before serving. It adds a fresh contrast to the rich flavors.

Zesty and comforting, these enchiladas have a perfect balance of sweet and smoky. Try serving them with a side of avocado slices for extra creaminess.

Butternut Squash and Spinach Enchiladas

Butternut squash and spinach come together in these enchiladas for a cozy, veggie-packed meal that’s perfect for any night of the week. You’ll love how the sweetness of the squash balances the earthy spinach, all wrapped up in a warm tortilla.

Ingredients

• 2 cups butternut squash, cubed (I like to roast it a bit first for extra sweetness)
• 1 cup spinach, chopped (fresh is best, but frozen works in a pinch)
• 1 cup Monterey Jack cheese, shredded (because it melts like a dream)
• 8 corn tortillas (warmed up so they don’t crack when you roll them)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp cumin (for that smoky depth)
• 1/2 tsp chili powder (adjust if you like more heat)
• 1 cup enchilada sauce (homemade or store-bought, no judgment here)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Heat the olive oil in a skillet over medium heat, add the butternut squash, and sauté until it starts to soften, about 5 minutes.
3. Add the spinach, cumin, and chili powder to the skillet, stirring until the spinach wilts, about 2 minutes. Tip: Don’t overcook the spinach; it should be just wilted.
4. Warm the tortillas for about 30 seconds in the microwave or on a dry skillet to make them pliable.
5. Divide the squash and spinach mixture among the tortillas, sprinkle with cheese, and roll them up tightly. Place seam-side down in the baking dish.
6. Pour the enchilada sauce over the top and sprinkle with the remaining cheese. Tip: For extra flavor, let the enchiladas sit for 10 minutes before baking to soak up the sauce.
7. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: Broil for the last 2 minutes for a crispy top.

Velvety butternut squash and tender spinach make these enchiladas irresistibly creamy, while the crispy cheese topping adds the perfect contrast. Serve them with a dollop of sour cream or a sprinkle of fresh cilantro for an extra pop of flavor.

Butternut Squash Enchiladas with Mole Sauce

Wondering how to spice up your dinner routine? These butternut squash enchiladas with mole sauce are a game-changer. They’re packed with flavor, easy to make, and perfect for cozy nights in.

Ingredients

• 2 cups butternut squash, cubed (I like to roast it for extra sweetness)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1/2 cup onion, diced (yellow onions work best here)
• 2 cloves garlic, minced (fresh is always better)
• 1 cup black beans, rinsed (canned is fine, but drain them well)
• 1/2 tsp cumin (toasted and ground yourself if you’re feeling fancy)
• 1/2 tsp smoked paprika (adds a nice depth)
• 1 cup mole sauce (store-bought or homemade, both are great)
• 8 corn tortillas (warmed up so they don’t crack)
• 1/2 cup queso fresco, crumbled (for that perfect finish)
• 1/4 cup cilantro, chopped (because fresh herbs make everything better)

Instructions

1. Preheat your oven to 375°F. It’s the sweet spot for enchiladas.
2. Toss the butternut squash with olive oil, salt, and pepper. Roast for 25 minutes until tender. Tip: Spread them out so they caramelize nicely.
3. While the squash roasts, sauté the onion in olive oil over medium heat for 5 minutes until soft. Add garlic and cook for another minute.
4. Stir in the black beans, cumin, and smoked paprika. Cook for 2 minutes to let the flavors meld.
5. Mix the roasted squash into the bean mixture. This filling is now ready to rock.
6. Warm the tortillas for 30 seconds in the microwave or on a dry skillet. Tip: Cover them with a towel to keep them pliable.
7. Spread a thin layer of mole sauce on the bottom of a baking dish. This prevents sticking.
8. Fill each tortilla with the squash mixture, roll it up, and place seam-side down in the dish.
9. Pour the remaining mole sauce over the enchiladas. Sprinkle with queso fresco.
10. Bake for 20 minutes until bubbly. Tip: Let them sit for 5 minutes before serving—they’ll hold together better.

Now these enchiladas are creamy, smoky, and just a little sweet. Serve them with extra cilantro and a side of rice for a full meal. Next time, try adding a dollop of sour cream for extra richness.

Butternut Squash and Corn Enchiladas

Now, imagine wrapping up the cozy flavors of fall and summer in a warm tortilla blanket. That’s exactly what these butternut squash and corn enchiladas do, blending sweet, smoky, and spicy in every bite.

Ingredients

• 2 cups butternut squash, peeled and diced (about 1 small squash—trust me, fresh is best here)
• 1 cup corn kernels (frozen works in a pinch, but fresh off the cob? Divine.)
• 8 corn tortillas (I like the extra texture from yellow corn tortillas)
• 2 cups enchilada sauce (homemade or store-bought, no judgment)
• 1 cup shredded Monterey Jack cheese (because melty cheese is life)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp ground cumin (for that earthy warmth)
• 1/2 tsp smoked paprika (adds a subtle smokiness)
• Salt to taste (I usually start with 1/2 tsp)

Instructions

1. Preheat your oven to 375°F. This ensures everything bakes evenly.
2. Heat olive oil in a large skillet over medium heat. Add the butternut squash and cook until slightly soft, about 5 minutes. Tip: Stir occasionally to prevent sticking.
3. Add the corn, cumin, smoked paprika, and salt. Cook for another 3 minutes until the corn is tender. Tip: The spices should be fragrant—that’s how you know they’re ready.
4. Warm the tortillas for about 30 seconds in the microwave or on a dry skillet. This makes them pliable and prevents cracking.
5. Spread a thin layer of enchilada sauce on the bottom of a baking dish. This keeps the enchiladas from sticking.
6. Fill each tortilla with the squash and corn mixture, roll tightly, and place seam-side down in the dish. Tip: Don’t overfill—about 1/4 cup per tortilla is perfect.
7. Pour the remaining enchilada sauce over the top and sprinkle with cheese. Bake for 20 minutes until the cheese is bubbly and golden.

When these come out of the oven, the cheese is gloriously melted, and the flavors are deeply intertwined. Serve with a dollop of sour cream or a sprinkle of fresh cilantro for a bright contrast.

Butternut Squash Enchiladas with Avocado Cream

Perfect for those cozy nights in, these butternut squash enchiladas with avocado cream are a game-changer. You’ll love how the sweet squash pairs with the creamy avocado topping.

Ingredients

• 2 cups butternut squash, cubed (I like to roast it a bit extra for caramelization)
• 1 tbsp extra virgin olive oil (my go-to for roasting)
• 1 tsp ground cumin (freshly ground makes all the difference)
• 1/2 tsp chili powder (adjust if you’re sensitive to heat)
• 8 corn tortillas (warmed up so they don’t crack)
• 1 cup black beans, rinsed (canned is fine, but give them a good rinse)
• 1/2 cup shredded cheese (I’m a fan of Monterey Jack here)
• 1 avocado (perfectly ripe is key)
• 1/4 cup sour cream (full-fat for the best texture)
• 1 lime, juiced (about 2 tbsp, fresh is best)
• Salt to taste (I start with 1/4 tsp and adjust)

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash with olive oil, cumin, and chili powder on a baking sheet. Roast for 25 minutes until fork-tender and slightly caramelized.
2. While the squash roasts, warm the tortillas in a dry skillet over medium heat for about 30 seconds each side to make them pliable.
3. In a bowl, mash the avocado with sour cream and lime juice until smooth. Season with salt to taste.
4. Assemble the enchiladas by dividing the roasted squash, black beans, and cheese among the tortillas. Roll them up and place seam-side down in a baking dish.
5. Spread the avocado cream over the top of the enchiladas. Bake at 350°F for 15 minutes until the cheese is melted and everything is heated through.
6. Tip: Let the enchiladas sit for 5 minutes before serving to set. Tip: Garnish with extra lime wedges and cilantro if you like. Tip: For a crispier top, broil for the last 2 minutes.

Zesty and creamy, these enchiladas are a delightful mix of textures and flavors. Serve them with a side of crisp salad or extra avocado cream for dipping.

Conclusion

These 12 Delicious Butternut Squash Enchiladas Recipes offer a treasure trove of flavors perfect for any home cook looking to spice up their meal rotation. Tempted to try? Dive into these recipes, find your favorite, and don’t forget to leave a comment or share your culinary creations on Pinterest. Happy cooking!