Notes: In the fall, hard squashes are abundant, beautiful, and scrumptious. I eat them often this time of year but I usually bake 'em up plain and simple. My friend and co-worker (Avan) inspired me to go Mexican style with this seasonal gourd.
I've had success making enchilada sauce from scratch but I found a line of different pre made sauces that are made with clean, simple ingredients and are so super tasty. The brand of these sauces is Frontera. They also make good salsas by the way.
I used spinach in this recipe simply because it's what I typically have stocked in my fridge but any green (chard, kale, collards...) would certainly work just as well! Today I have kale and beet greens I bet that'd be great in this.
The only real effort in this recipe is waiting for the squash to bake and cool. Organic frozen cubed squash if available at stores but using fresh is worth it especially when it's in season.
I've had success making enchilada sauce from scratch but I found a line of different pre made sauces that are made with clean, simple ingredients and are so super tasty. The brand of these sauces is Frontera. They also make good salsas by the way.
I used spinach in this recipe simply because it's what I typically have stocked in my fridge but any green (chard, kale, collards...) would certainly work just as well! Today I have kale and beet greens I bet that'd be great in this.
The only real effort in this recipe is waiting for the squash to bake and cool. Organic frozen cubed squash if available at stores but using fresh is worth it especially when it's in season.
You will need:
1. Preheat oven to 375
2. make sure your tortillas are warm enough to not fall apart, maybe pop them in your toaster oven or microwave just long enough for them to be a little soft
3. Cut your squash in half. Here's a tip: If it's too hard to cut open, use a mallet or hammer to pound the knife a little. It works!
4. Scoop out the seeds and stringy stuff and fill a baking dish with about an inch of water. Place the squash in the dish and douse it lightly with olive oil and salt and pepper.
5. Once you can pierce the flesh of the squash it's ready. It'll take about 45 minutes or so.
6. Scoop out the flesh of the squash as best you can. You don't have to allow it to cool completely but obviosuly you don't want to burn your hands!
7.Lay out the tortillas. (This recipe will make approximately 6-10 enchiladas.) Fill each with equal amounts of squash, garlic and greens and roll them up. Place them right up next to one another so that they fit tightly into a glass dish. This will keep them from unrolling and falling apart.
8. Sprinkle with cheese if you want and cover them with the sauce.
9. Bake them until the edges start to brown.
- corn tortillas
- one butternut squash
- chopped garlic
- about 2 big handfuls of roughly chopped greens
- your preference of sauce for the enchiladas (see a photo of what I used below)
- cheese if you prefer--this time around I used a very small amount of rice "cheddar"
1. Preheat oven to 375
2. make sure your tortillas are warm enough to not fall apart, maybe pop them in your toaster oven or microwave just long enough for them to be a little soft
3. Cut your squash in half. Here's a tip: If it's too hard to cut open, use a mallet or hammer to pound the knife a little. It works!
4. Scoop out the seeds and stringy stuff and fill a baking dish with about an inch of water. Place the squash in the dish and douse it lightly with olive oil and salt and pepper.
5. Once you can pierce the flesh of the squash it's ready. It'll take about 45 minutes or so.
6. Scoop out the flesh of the squash as best you can. You don't have to allow it to cool completely but obviosuly you don't want to burn your hands!
7.Lay out the tortillas. (This recipe will make approximately 6-10 enchiladas.) Fill each with equal amounts of squash, garlic and greens and roll them up. Place them right up next to one another so that they fit tightly into a glass dish. This will keep them from unrolling and falling apart.
8. Sprinkle with cheese if you want and cover them with the sauce.
9. Bake them until the edges start to brown.
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