03 January 2013

{food} butternut squash enchiladas

I knew there had to be an enchilada recipe with roasted butternut squash in it. I've made salad and soup and mac n'cheese and curry and shells with this lovely vegetable. I think it's safe to say that it is a favorite of mine. I plan to grow it in our garden this spring!

So, enchiladas, yes? OH YEAH.
Forgive me for using the flash, but with the dark evenings, what's a girl to do? I didn't get these made in time for natural light photography. You're just lucky you get pictures at all. ;)
So now my secret is out. These last two photos are of leftovers. The next day. By the window. It's OK, right? They still tasted just as great, reheated with some fresh cheese.

I'm serious, you guys. This is a fabulous way to eat black beans and butternut squash. The cojita {you know what that is, right?} is just slightly chewy and tangy and the onions and cilantro give it such flavor. Baked till crispy on top and so warm in the middle. Mmmmmmm.

butternut squash enchiladas
inspired by how sweet eats and vegetarian times

1 medium butternut squash, peeled, diced into cubes and roasted with olive oil and salt
1 medium onion, chopped
1 7 oz can diced green chills
1 15 oz can corn
1 15 oz cans black beans
1/2 cup cojita, crumbled
1 bunch cilantro leaves, washed and chopped
1 bunch green onions, chopped
1 tsp garlic granules
1/2 tsp sage
1/4 tsp nutmeg
1 28 oz can green enchilada sauce
8-10 flour tortillas
2 cups monterey jack, to sprinkle on top

First, get your squash ready. Peel it, scoop out the seeds, chop it up into little cube-like pieces. Put it all in a roasting pan. Toss with olive oil and salt and bake at 375 degrees for 20 minutes or so, turning once or twice. When they are soft and slightly sticking to the pan, they are good to go.

Chop up your onion, pretty fine. Place in a large mixing bowl and add green chills, corn, black beans, and crumbled up cojita. Chop your green onions and fresh cilantro and add to the mixture. Throw in the roasted butternut squash. Add spices and about 1/2 cup of the green enchilada sauce. Stir gently to combine.

Now get your flour tortillas {doesn't really matter what size} and spoon just a bit of the mixture into your tortilla, roll it up and put it into a large casserole dish. Make 8-12 of these, depending on how much filling you have and how much you're putting into the tortillas. When you're done, pour the rest of the green enchiladas sauce over the whole thing, letting it seep into the cracks.

Top it with as much grated cheese as you like. :)

Cover with foil and bake for 45 minutes at 375 degrees. Remove the foil and bake for another 15 minutes to crisp up the top. Enjoy!