I found the perfect Fall recipe to use all of the butternut squash that I spent so much effort growing in my garden this year. Really butternut squash is effortless to grow, but beware it spreads all over the yard with huge green leaves and yellow blossoms and will take over much of your garden space. My one squash plant somehow wrapped itself around all of my peppers through my beans under my herbs and then all around my tomatoes. It took over!
As I looked at the squash I thought to myself, what was I thinking? What will I do with all of this? Then I remembered a delicious meal i enjoyed while working in Deer Valley, a place of culinary intrigue, oh and a fabulous ski resort as well. I was at a meeting and the lunch that was served was Butternut Squash Enchiladas. Many were perplexed by this strange combination while I was completely enamored by it. I had forgotten all about it until now.
So, I did a bit of research to find the perfect recipe and this is what I came up with. Please feel free to leave comments with suggestions or additions to this recipe.
Butternut Squash Enchiladas
adapted from the Washington Times and Epicurious.com
2 small butternut squash (about 2 1/2 pounds total), halved
2 tablespoons olive oil
1/4 cup chopped onion
1 tablespoon minced garlic
1/2 cup drained canned corn
12-16 6-inch-diameter corn tortillas
2 cups grated Monterey Jack cheese (about 8 ounces)
2 cups grated mozzarella cheese (about 8 ounces)
Salsa Verde or Tomatillo Sauce
Preheat oven to 400°F. Pour enough water into roasting pan to come 1/2 inch up sides of pan. Place squash halves, cut side up, in pan. Bake until tender, adding more water as necessary, about 1 hour 45 minutes. Cool squash completely. Remove seeds from squash; spoon squash into bowl. Discard squash skin. (This can be done in advance, then refrigerate the squash until the day you make the enchiladas)
Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash and corn. Season with salt and pepper. Heat tortillas to soften either in oven, individually in a skillet or individually over direct flame until soft and heated through, turning with tongs, about 10 seconds per side.
Place 1 heaping tablespoon squash mixture down center of each tortilla. Top with 1 tablespoon of each cheese. Roll up tortillas. Arrange seam side down in 13 x 9 x 2-inch glass baking dish. (Can be prepared 6 hours ahead; cover and chill.)
Preheat oven to 350°F. Spoon Salsa Verde or Tomatillo Sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through, about 20 minutes. Place 2 enchiladas on each of 6 plates. Top with sour cream.
*Serve with black beans or rice
*Garnish with roasted squash seeds or cilantro
*For additional spice add cumin and chili powder to squash while roasting or add chopped jalepeno or serrano peppers to squash & corn mixture
*For added sweetness to squash add brown sugar and honey to squash & corn mixture
*You can prepare these a day ahead, cover and refrigerate. Bring to room temperature before baking. Or you can freeze them, then defrost and reheat.
*Chilled Mexican beer, sauvignon blanc or a spicy zinfandel would be a nice accompaniment.