So we’re moving from the phase in our farm share of “a million and one things to do with tomatoes” to “a million and one things to do with butternut squash” (and other winter veggies). This recipe for squash enchiladas immediately caught my eye, and my “angel in an apron,” being a total Mexican and Tex-mex food junkie, was more than happy to run out to get the ingredients we needed. The result was delicious, and has been delicious for about 5 days straight now, which is saying a lot for me (as I get tired of leftovers fairly quickly).
The general recipe would work well with many different types of squash and other types of meat/non-meat (like tofu, chick peas, or tempeh).
– 4 cups roasted butternut squash (or do like I did and just use the whole thing, adjusting the seasoning accordingly)
– 1 onion diced
– minced garlic to taste (I used 4 large cloves, cooked in with the onions)
– 2 teaspoons chili powder
– 2 teaspoons cumin
– 1/2 teaspoon smoked paprika (not in original recipe, but I thought it was good)
– 2 cups peeled, cooked shrimp, chopped course (I poached raw shrimp for less than a minute)
– salt and pepper
– queso fresco
– corn tortillas
The original recipe called for peeling and cubing the squash, then roasting it with the onions and spices, which I think would make for a more delicious product, however, being lazy and having the flu, I opted for just cutting the squash in half, roasting it on its own and then scooping out the flesh. I sautéed the onions with the spices and it worked out well. So take your pick, then mash the whole mess together. Add in the shrimp and mix. You could use crumbled tofu (season first, or cook with onions), or other types of protein (cooked chicken, beans, soy stuff).
Season to taste with salt. Place some sauce into the bottom of a casserole pan. Crumble some queso fresco onto a tortilla and top with about 1/4 cup of the squash filling, roll up and place seam side down into casserole pan. Top with your choice of sauce/mole (I used the green salsa below) and additional queso fresco or other cheese. Bake for 30 minutes at 350 or until bubbly and browning.
Green Tomatillo Salsa
– 5 to 6 large tomatillos, husks removed
– 1 bunch green onions
– 1 jalapeno (or to taste)
– 1 bunch cilantro
– 2 cloves garlic
– 1/2 teaspoon oregano
Broil tomatillos on a cookie sheet until beginning to blister. Put green onions, jalapeno, cilantro, and garlic into a food processor and pulse to chop well. Add remaining ingredients, including tomatillos and pulse to make a medium-chunky salsa. Season to taste with salt and pepper and add extra heat if you like. Mix in 1/2 cup sour cream or crema or leave plain for a non-dairy version. This was excellent all on its own with some chips and would be great as a toping for any meat or non-meat (including some plain ole beans and rice).