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Butternut Squash Enchiladas

1 tsp. olive oil
1 cup onion, diced
3 tbs. garlic, minced
1 tsp. mexican oregano
1-1/2 tsp. cumin
1/4 tsp. cinnamon
3 tbs. flour
5 tbs. chili powder
4-1/2 cups vegetable broth
1 oz. semi-sweet chocolate

1 – 2  butternut squash (2.5 lbs worth)
1 1/2 tsp. cumin
1 tsp. garlic powder
1/2 tsp. thyme (I like to grind it, to break the larger leaves)
1/2 tsp. oregano
1 tbs. brown sugar
1/2 cup sour cream
1/2 cup cream cheese
salt and pepper

1 tbs. butter
1 tbs. olive oil
1 onion, sliced into 1/4 inch
pinch of salt
1 cup cotija cheese (mexican salty cheese)
1 cup Mozzarella cheese
White corn tortillas

1. SQUASH. Preheat oven to 400° F.  Cut butternut squashes in half, remove seeds.  Fill roasting pan with 1/2 inch water, and add butternut squash cut side up. Roast in oven until tender (40 – 50 minutes). Let cool completely, then remove meat from skins and place in medium-sized bowl.

2. SAUCE. Meanwhile, heat oil in a large saucepan over medium-high heat. Saute onion until tender.  Add  garlic, oregano, cumin and cinnamon; saute until fragrant.  In small bowl, combine flour and chili powder; add to saucepan and cook for 2 minutes.

3. Slowly whisk in broth. Bring to a boil; add chocolate, stirring until completely melted.  Reduce heat and simmer.  After 1 hour, use immersion blender and puree (or transfer to food processor and process until smooth). Return to boil, then simmer again until reduced to desired consistency. Allow to cool.

4. ONIONS. Over medium heat in medium-sized skillet, heat 1 tbs. butter and 1 tbs. olive oil until butter is melted.  Add sliced onions, and stir to coat with butter mixture.  Spread the onions into thin layer evenly across the skillet.  Sprinkle with salt.  Stir every so often, so you’re sure not to burn the bottom layer; I like to cover mine to retain the moisture.  Lower heat if necessary, and cook until caramelized, sweet and tender (about 30 minutes).

5. BUTTERNUT FILLING. Place butternut squash in large saucepan over medium-high heat.  Add cumin, garlic powder, thyme, oregano and brown sugar.  Mix well.  Once mixture is hot, add sour cream and cream cheese. Continue to heat until cream cheese is melted and well combined.

6. ENCHILADA ASSEMBLY. Preheat oven to 350° F. Spray 9×13 pan with cooking spray.  Cover the bottom of the dish with a thin layer of enchilada sauce. Wrap tortillas in paper towels, and heat for 40 seconds in the microwave until soft.  Arrange enchilada ingredients conveniently within reach (otherwise you will end up with a MESS).

7. Coat one tortilla with sauce (go on and drop it on in to the saucepan!).  Place tortilla in baking pan and place 1/2 cup of squash mixture down the middle of the tortilla. Top with caramelized onions and cotija cheese, and roll up tortilla. Repeat this process until pan is full. Cover with a bit more sauce, and then top with mozzarella cheese. Bake for 30 minutes or until cheese is bubbly and exposed tortillas are crispy. Serve with extra sour cream.

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One Comments to “Butternut Squash Enchiladas”

  1. Thanks. Cant wait to make them!

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