Thursday, November 24, 2016

Butternut Squash Enchilladas

Last winter when Ed and I had dinner at Town on recommendation of friends, I ordered "BUTTERNUT SQUASH ENCHILADAS ROASTED TOMATO SALSA, AVOCADO, QUESO FRESCO, TOASTED PEPITAS"  I was not disappointed.  They were excellent and I resolved to try to make them myself soon.  Well soon turned out to be this fall but I have made them quite successfully on several occasions. While I lked the texture of the cubed squash, these would work well with leftover Thanksgiving squash. Serves 2 (4 enchiladas), scale accordingly.

 I first tried them stacked, the way I do traditional Enchiladas (photo at left) but decided I liked them rolled as they were at Town (top photo). I used goat cheese instead of quesco fresco (found with tortillas not other cheeses where I shop) because the quesco fresco blocks were huge. I liked the goat cheese better. I also added chopped sweet onion to the filling

First make the Enchilada Sauce. If you have previously made Version #2 you may have sauce in your freezer.  I use Option #1, which is very quck to make.  Half a recipe is more than enough for two servings. Of course canned enchilada sauce may be used instead.

Preheat ovee to 450 degrees F. Then finely chop:

1/2 small (1#) butternut squash

1/4 large sweet onion

several sprigs of fresh cliantro*

Toss the squash cubes in olive oil and bake  for about 15 minutes until tender.  Reduce oven to 350 degrees F.

Assemble the enchiladas:

Microwave on high for 30 seconds, two at a time

4 corn tortillas

Place two tortillas on two ovenproof plates that have been lightly greased with olive oil. Spread enchilada sauce on each tortilla, then 1/4 of the chopped onion and 1/4 of the cubed squash.
Roll the tortillas, then turn them 180 degrees so that the seam where the edges of the tortilla meet is on the bottom

Top with more enchilada sauce and

1 1/2 - 2 oz. crumbled goat cheese, divided 4 ways.

Bake in 350 degree F oven for 12 minutes.

Remove from oven and top with

1 avacado, silced thin, divided two ways, chopped cilantro

1 T toasted pepitas (pumpkin seeds), divided two ways (optional, I sometimes omit)

* I keep chopped cilantro in the freezer.  The frozen cilantro sprinkled directly on the enchiladas also works well.

Reviewed 7/11/2017