Butternut Squash Enchiladas

This was the third course in my recent dinner for my girlfriend. These enchiladas are very similar to my veggie enchiladas I wrote about in an earlier hub.

What you will need is one butternut squash, ten small tortillas, two small yellow onions, two jalapenos, a handful of cilantro, one sixteen ounce can of whole tomatoes, three cloves of garlic, sixteen ounces of shredded cheddar cheese (or a blend) and salt to taste.

Begin by halving the butternut squash and seasoning it with olive oil, salt and pepper. Roast the squash in a four hundred degree oven until it is tender (about one hour). When the squash has about fifteen minutes left to cook begin roasting the whole jalapenos, the onions peeled and halved, and the cloves of garlic unpeeled. When the squash is tender remove all the ingredients from the oven and allow the squash to cool. Drain the can of whole tomatoes and place them on a large cutting board with the onions, jalapenos, and cilantro. Use your fingers to squeeze out the roasted garlic onto the cutting board with the other ingredients. using a large knife (I used a cleaver) thoroughly chop and mix the tomatoes, onions, garlic, jalapenos, and cilantro. Add salt to taste.

Dice one half of the butternut squash into one inch cubes and remove its skin (I used the other half to make butternut squash bisque). On a sheet tray divide the butternut squash between the ten tortillas rolling each one and lying them tightly beside each other. Cover the rolled enchiladas with the chopped tomato salsa and top evenly with the shredded cheddar cheese. Bake in a four hundred degree oven until the cheese starts to brown. Serve over rice with a wedge of lime.

Note: These enchiladas are "Mexican Spicy." For a less spicy salsa remove the seeds from the jalapenos after roasting them or use one jalapeno instead of two. I used canned tomatoes instead of roasting fresh tomatoes to save money and didn't notice any difference in quality. The salsa in this recipe is basically the same as my "Authentic Mexican Salsa" recipe.

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