Butternut Squash Enchiladas

| Katherine Hysmith
Serving size:4
Butternut Squash Enchiladas

These Butternut Squash Enchiladas would also make a fitting and filling vegetarian entree for any of the turkey averse at Friendsgiving or Thanksgiving gatherings.

Enchiladas

  • 1 medium sized butternut squash, peeled, cored and cut into small quarter inch cubes
  • cilantro for garnish
  • red sauce
  • 8 corn tortillas
  • colby or monterrey jack cheese, shredded
  • cumin
  • salt and pepper
  • olive oil
  1. Set the oven to 400 degrees.
  2. Toss the butternut squash pieces with olive oil and spread evenly over a baking sheet. Sprinkle with salt, pepper, and cumin. Roast until tender and slightly browned, tossing halfway through, about 20 to 25 minutes. Remove the pan from the oven and reset the temperature to 350 degrees.
  3. In a medium-sized bowl, toss together the roasted butternut squash pieces and the cheese.
  4. Heat a tablespoon or so of neutral oil in a skillet over medium high heat. When the oil is shimmering, gentle lay a single tortilla in the skillet. Cook for a few seconds on each side, remove and keep warm (like on a covered plate near the oven). Continue with remaining tortillas. Always cook one or two extra in case you accidentally tear one.
  5. Pour about a 1/2 cup of red sauce into the bottom of a square or rectangle baking pan. Set aside.
  6. Assemble the enchiladas. Hold a single tortilla flat in your palm, spread about 2 tablespoons of squash-cheese filling in a line across the middle of the tortilla. Gently roll from one edge to another and place seam side down in the pan. Continue with remaining tortillas and filling. Top with the remaining red sauce, sprinkle with a little cheese, and place into oven, baking for about 20 minutes until warmed through and the cheese has melted. Sprinkle with cilantro and serve immediately.

    Homemade Red Sauce

    • 11/2 tbsp neutral oil
    • 2 cup broth (chicken or vegetable)
    • 4 tbsp tomato paste
    • salt and pepper to taste
    • 2 tsp chili powder
    • 1 tsp cumin
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tbsp flour
    1. Heat the oil in a small sauce pan over medium high heat. When the oil is shimmering, sprinkle the flour and spices into the pan, whisking constantly. Cook for another 20 to 30 seconds.
    2. Add the tomato paste, continuing to quickly whisk for another 15 seconds or so to avoid burning the mixture. This will create a kind of spice blob in the bottom of your pan.
    3. While continuing to whisk, gently add the broth. Continue to stir until the mixture is smooth. Bring to a quick boil then reduce the heat and let simmer for about 5 minutes. Salt and pepper to taste.

    For the full post, visit The Young Austinian.