Saturday, March 26, 2011

Butternut Squash Enchiladas

I have made these before- but haven't gotten a photo of them yet! Oh it was worth it making these again! I had half of a butternut squash left over from the Mac and Cheeze earlier in the week. I was wondering what I could possibly use it for, when I remembered that this was one of the best recipes I have ever eaten in my life EVER... so why waste precious squash on some inadequate dish.

I looked up the recipe and had EVERY SINGLE ingredient - serendipity! So I roasted some squash and made these glorious, glorious enchiladas. Ah yes, can't you just taste the goodness?

Along with the enchiladas, I threw together some little taco salads (chopped spinach, cilantro, black beans, sweet corn, crumbled tortilla chips and avocado). Check it out.

The dressing was simple, I threw together some salsa, Vegenaise, chili powder, cayenne pepper and hot sauce)

The wine... of the wine. We rarely (and by rarely I mean NEVER) by reserve ANYTHING... but we tasted this Pinot Noir at our grocery store of all places, and knew that it was a worthy splurge. I'm going to keep enjoying it for the rest of the night.

All anyone needs, wine, hot sauce.. dressing (?) Okay I could live without dressing. And hot sauce.

Butternut Squash Enchiladas (adapted from Vegetarian Times)
1/2 large butternut Squash, cubed
1 tsp olive oil
3 oz. cream cheese
1 red onion, chopped
1 clove garlic, chopped
2 chiles in adobo, chopped
1 tsp chili powder
1/2 tsp nutmeg
1/2 cup chopped cilantro
Na++ and pepper
6 small flour tortillas
1 can enchilada sauce (hot works best!)
1/2 cup shredded cheese

Toss butternut squash cubes in olive oil, bake for 40 minutes at 450 - flipping once halfway (doing the squash this way gives it an awesome smokey flavor from the nicely browned edges). When done, mash in the cream cheese.

While the squash is baking - saute red onion and garlic about 7 minutes, until translucent. Add in spices and stir for a second or two. Add the mashed squash and cream cheese mixture. Oh yeah. Mmmm. Then add the chopped cilantro.

Assemble the enchiladas - I hope I don't have to explain this further. Pour on the sauce, sprinkle on the cheese - and bake for 30 minutes at 350.

Eat and be in awe of the glory of butternut squash enchiladas.

Drink wine. The end.

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