Wednesday, May 25, 2011

Butternut Squash Enchiladas




 On a rainy day, what's  better than going to your favorite coffee shop, grabbing a toasty cup of joe and day dreaming with a book? Or how about slipping on your apron, turning up some Sufjan Steven's Avalanche, and preparing a warm welcoming meal for your family? That's how I spent my evening. Tonight's extravaganza was Butternut Squash Enchiladas, Guacamole and Chips, followed by Almond Butter-Cream-Stuffed Snickerdoodle Sandwich Cookies (thanks to Rachel Ray). Would you like to join us?
I tweaked the original recipes to accommodate a vegan diet. Since seeing Forks Over Knives we are all trying to stay away from animal protein and oil as much as possible. I highly recommend watching the movie and if nothing else, watch the trailer. Believe it or not, it could drastically change the way you see food and it could save your life, along with the many others that have added decades to their lives, as seen in the film. 
         
Butternut Squash Enchiladas
1 butternut squash, halved and seeded
1 T. water or olive oil
1 medium onion, diced
1-2 chipotle chiles in adobo sauce, drained and diced
1 T. of the adobo sauce 
1 garlic clove, minced
1 t. cumin
1/2 t. ground nutmeg
2 cans black beans, drained and rinsed
3 green onions, chopped
1 Lg. can green enchilada sauce
1 pack corn tortilla shells
Preheat oven 350. Place squash cut side down on baking sheet lined with foil. Roast 45-60 mins, until soft. When cooled enough to handle, scoop out squash into bowl, leaving chunky. Set aside.
Heat water in saucepan over medium heat. Add onion, saute 5-7 mins or til soft. Add chipotle, adobo sauce, and garlic. Cook 1 minute, stirring often. Stir in squash, beans, cumin, and nutmeg. Cook 3 minutes more, til heated through. Remove from heat and fold in green onions. 
Spread a thin layer of enchilada sauce over bottom of a 13x9" baking dish. Lay tortillas on a baking sheet  and warm 3 minutes in oven to soften. Fill each tortilla and roll loosely, placing in baking dish. Top with remaining enchilada sauce. Bake 30 mins, or until top begins to brown and sauce is bubbly.
The truth is no mexican meal is complete without these two!
The dinner was well received! I had a request to bring in leftovers to my co-worker. So as soon as the kitchen was cleaned up I brought her a plate. 
A squeeze of lime and chopped cilantro add an amazing touch!

Jennifer very excited and delighted!
I make simple guacamole: Mash avocado with a fork. Top with cilantro, sea salt, cracked pepper, and a squeeze of lime. mix but leave chunky
  
These cookies were unusually delicious!
These cookies were amazing!! They would be good even without the filling and were very easy and quick to make. If you're interested in the recipe, I'll post it. 

As Andy Griffith would say: I appreciate it and goodnight!

Chef Teebs

1 comment:

Anonymous said...

yes, please post the cookie recipe. they look delicious.