Celebrate National Vegetarian Month with a delicious recipe using that butternut squash you picked up at the farmers market!
The following recipe, photos, and text this month are courtesy of The Savage Feast. Thank you for allowing us to share your wonderful recipe! The original recipe can be found here.
Several years ago, we had dinner at Seva Restaurant in Ann Arbor. Seva is a fantastic vegetarian venue but their food is so good, vegetarians are far from their only patrons. While we were there, I had their butternut squash enchiladas. Creamy. Sweet. Spicy Hot. This dish was amazing! I knew I had to learn how to make them at home.
I did some poking around online and found a couple of recipes that got me started. I tinkered. I added. I subtracted. The result is an easy, fast recipe that anyone can make.
There are four easy steps to this meal. First, you cook a butternut squash. Cut the squash in half, scoop out the seeds and place face down in a baking dish with a half-inch of water. Bake at 375˚ F for an hour or so until it’s very soft. Mash or puree it and you’re done with step 1. I think pureeing is best since it makes the enchiladas even more creamy. You can use an immersion mixer or a food processor.
Next, mix it with the cream cheese, spices, diced green onions, jalapenos and black beans. Step 2 is done.
Finally, fill the tortillas, drench in enchilada sauce, top with cheese and bake. Step 3: complete! By the way we use tortillas from the Ann Arbor Tortilla Factory and they are fabulous. More on these tortillas soon.
Step 4: Eat and enjoy. You’re gonna love this step most of all.
This recipe can be downloaded as a printable .pdf file HERE.
