Uploaded December 2025 | Updated September 2026, 2 weeks ago
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Today's recipe is based of a butternut squash enchilada recipe from Masienda. (tidd.ly/4pLZQvD) All I really did was change a couple things here and there based on my own situation at the time, but I'll type it out here for ease of use.
🌶️ Pumpkin Enchilada Sauce:
15oz of pure canned pumpkin
2 tbsp olive oil
1 tsp salt
½ tsp cumin powder
~250g diced white onion
4 cloves garlic, smashed
3 dried guajillo chiles, stems and seeds removed
2 chipotle chiles or 1 tsp chipotle powder
1 tsp Meixcan oregano
3–4 cups stock or broth
1 ½ tbsp apple cider vinegar
Cook the onions, salt, cumin, garlic, guajillo, chipotle, and oregano in hot olive oil until translucent. Deglaze the pan with a splash of broth and scoop everything into a blender. Add the vinegar and three cups of broth to the blender and blend on high until smooth. Salt everything to taste, as usual. Use this sauce to make enchiladas, chilaquiles, and quesadillas.
Support on Patreon: patreon.com/shaq
Buy my apron: dinnerwithbarkley.com
Peep my pics: instagram.com/internetshaquille
Extranet Shaquille: youtube.com/@netshaq2
Eater's Digest: youtube.com/@EatersDigestShow
0:00 - Do You Have Leftover Pumpkin?
1:31 - How to Use This Sauce
2:43 - No, Trust Me, It's Good
3:14 - Ad for Trade
Get 25% off gifts at drinktrade.com/shaquille
Today's recipe is based of a butternut squash enchilada recipe from Masienda. (tidd.ly/4pLZQvD) All I really did was change a couple things here and there based on my own situation at the time, but I'll type it out here for ease of use.
🌶️ Pumpkin Enchilada Sauce:
15oz of pure canned pumpkin
2 tbsp olive oil
1 tsp salt
½ tsp cumin powder
~250g diced white onion
4 cloves garlic, smashed
3 dried guajillo chiles, stems and seeds removed
2 chipotle chiles or 1 tsp chipotle powder
1 tsp Meixcan oregano
3–4 cups stock or broth
1 ½ tbsp apple cider vinegar
Cook the onions, salt, cumin, garlic, guajillo, chipotle, and oregano in hot olive oil until translucent. Deglaze the pan with a splash of broth and scoop everything into a blender. Add the vinegar and three cups of broth to the blender and blend on high until smooth. Salt everything to taste, as usual. Use this sauce to make enchiladas, chilaquiles, and quesadillas.
Support on Patreon: patreon.com/shaq
Buy my apron: dinnerwithbarkley.com
Peep my pics: instagram.com/internetshaquille
Extranet Shaquille: youtube.com/@netshaq2
Eater's Digest: youtube.com/@EatersDigestShow
0:00 - Do You Have Leftover Pumpkin?
1:31 - How to Use This Sauce
2:43 - No, Trust Me, It's Good
3:14 - Ad for Trade
