Ever since I discovered the wonder of these green enchiladas, I am tempted by new recipes because I now recognize how delicious they can be.
And when I saw this recipe, it spoke to me.
But the butternut squash in my fridge, all chopped and ready to go bad in a couple of days, was speaking to me too.
Happily, I got those two voices to get along and now I have a fantastic vegetarian enchilada recipe up my sleeve. And I am pretty confident I’m one hundred percent ready to parent two children, because it’s just about making different voices get along, yes? (Don’t burst my bubble here).
And Munster cheese? I’m a convert. I have no idea what Munster cheese is, but it is ridiculously delicious on these enchiladas. Bart commented on it specifically.
Also, the best part of enchiladas? Leftovers.
Butternut Squash Enchiladas
(adapted from Tasty Kitchen)
1 small butternut squash, peeled and diced
1 T olive oil
salt and pepper
1 can white beans (I used Great Northern), rinsed and drained
6 tortillas (I used whole-wheat)
¾ cup grated Muenster cheese
2 Tablespoons olive oil
1 onion, diced small
½ bell pepper, diced small (any color – I used red)
2 cloves minced garlic
¼ cups flour
1 teaspoon cumin
1 Tablespoon Minced Chipotle Peppers In Adobo Sauce
1 ¾ cup vegetable broth
¾ teaspoon salt
⅛ teaspoon Black Pepper
Sour Cream (for serving)
Preheat your oven to 400 F.
On a cookie sheet or other baking pan, toss butternut squash with olive oil and season with salt and pepper. Let roast in the oven until soft, about thirty minutes.
While that cooks, make the sauce. In a large skillet over medium heat warm olive oil and then add onion and peppers. Cook, stirring occasionally, about 5 minutes.
Add the minced garlic and cook for one minute. Sprinkle in flour, cumin and chipotle peppers. Stir to coat the onion/pepper mixture.
Whisk in the broth and simmer over medium heat until the sauce has thickened. (I use my immersion blender to combine it a little better, because I was too lazy to mince up my chipotle peppers, but no need to do so if you are less lazy). Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, taste and adjust seasonings.
In a bowl, mix roasted squash, beans and 1 cup of the sauce.
Spread 1/4 cup of the sauce in the bottom of a 8×8 pan.
Spoon about 1/4-1/3 a cup of the squash/bean/sauce filling into the middle of a tortilla. Roll it shut and place it seam side down in the pan. Repeat with remaining 5 tortillas.
Spread the rest of the sauce on top of the enchiladas and top with the grated cheese.
Bake, uncovered, at 400 for 20 minutes or until the cheese has melted and bubbly.
Serve with sour cream.