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Monday, August 3, 2015

Butternut Squash Enchiladas


I began to really like butternut squash, roasted. The sweetness of the squash, and the flavor imparted from the oven are a very satisfying addition to these enchiladas, The squash, beans, and tortilla provide a rich and filling effect, and the tang of the enchilada sauce, green chiles, and Greek yogurt complement it well. The mixed cheese ties the whole dish together.

Recipe from Skinnytaste.

Ingredients:
-1 butternut squash, cut to 1/2 inch cubes and roasted with salt
-1 onion, diced
-1 can black beans, drained and rinsed
-2 teaspoons minced garlic
-1 teaspoon cumin
-1 teaspoon chili powder
-1 small can green chilies, divided
-1 can red enchilada sauce
-10 flour tortillas, taco size
-1 cup shredded Mexican blend cheese
-5 ounces plain Greek yogurt

Peel and chop the butternut squash, leaving plenty of time, as this can go smoothly or haltingly, entirely without cause. Lightly coat the squash in oil and salt, and roast at 400 degrees for 20-25 minutes, tossing half-way.

Dice the onion and saute on medium high heat for a few minutes. Rinse the black beans, then add these to the onion when it has begun to take on color. After another 3-5 minutes, add the garlic, cumin and chili powder. Cook for a minute, then lower the heat to medium and add 1/2 the can of green chiles. If the food starts to adhere to the pan, lift it off by stirring in a little bit of lemon or lime juice, the juice of the green chiles, or a splash of water, or all of these. After 2-3 minutes, remove from heat.

Spread a thin layer, a couple tablespoons, of red enchilada sauce on the bottom of a 9x13 baking dish. Place 1-2 tablespoons each of the black beans and the roasted butternut squash onto the center the tortilla, flatten into a roll-up filling, then roll and place seam-side down in the dish. Repeat with 8-10 tortillas, until the dish is full.

Pour the red enchilada sauce evenly over the enchiladas and spread to coat. Sprinkle the cheese on top, then bake at 350 for 25 minutes.


Serve with Greek yogurt, or sour cream, and some green chiles.


I loved this dish, it gave us a perfectly composed bite of food and flavor. It was an excellent and nutritious meal with plenty of leftovers. I would make it again.

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