BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Toss the squash, 2 tablespoons vegetable oil, 1/2 teaspoon each of chili powder and cumin, the salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, but not falling apart, 25 to 30 minutes.
- Meanwhile, heat the remaining 2 tablespoons vegetable oil in a large skillet over a medium heat. Add the onion and cook, stirring, until lightly browned and tender, about 10 minutes. Stir in the black beans and the remaining 1/4 teaspoon each of cumin and chili powder. Cook until the beans are heated through and well combined, about 2 minutes. Remove from the skillet and set aside on a plate. Pour the enchilada sauce into the skillet, then reduce the heat to low and warm through.
- One at a time, hold the tortillas over a stovetop burner set on a medium heat to brown slightly, about 30 seconds per side. Set aside.
- Pour 2 cups of the enchilada sauce into a 9-by-13-inch baking dish. To assemble the enchiladas, dip a tortilla into the remaining sauce, then lay on a plate. Sprinkle some cheese down the middle, followed by some of the bean mixture and finally some of the roasted squash. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas. If you have any extra pieces of squash or the bean mixture, tuck them in between the enchiladas. Be sure to save a little cheese for the topping!
- Pour the rest of the sauce over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 20 to 30 minutes. Let sit for 15 to 20 minutes before serving. Top with the cilantro.
BUTTERNUT SQUASH ENCHILADAS
When you want to go meatless for a meal, try this satisfying dish. It tastes fantastic.-Rachel Erdstein, Ann Arbor, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 55-65 minutes or until tender. Cool slightly; scoop out flesh and set aside., In a large nonstick skillet coated with cooking spray, cook the red pepper, onion and garlic in oil until tender. Stir in the cumin, chili powder, pepper and salt; cook 1 minute longer. Stir in crumbles and reserved squash; heat through., Spread 1/4 cup enchilada sauce into a 13x9-in. baking dish coated with cooking spray. Place about 3/4 cup squash mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in prepared dish. Pour remaining enchilada sauce over the top; sprinkle with remaining cheese., Bake, uncovered, at 350° for 25-35 minutes or until heated through.
Nutrition Facts : Calories 346 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 801mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 9g fiber), Protein 19g protein.
BUTTERNUT SQUASH ENCHILADAS
My coworkers and I love a local restaurant's version of this, so I thought I would try and replicate! So far, so good :)
Provided by Elizabeth
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Lay the tortillas flat onto a baking sheet. Bake in the preheated oven until crispy, about 10 minutes. Remove and allow to cool. Meanwhile, place the butternut squash half into a microwave-safe dish cut-side-down, and pour in the water. Cook in the microwave until tender, 12 to 15 minutes. Once cool enough to handle, scoop out the flesh and dice; place into a mixing bowl and set aside.
- Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the spinach and sun-dried tomatoes. Continue cooking until the spinach wilts. Gently fold the spinach mixture into the diced butternut squash.
- Arrange four crispy tortillas on the baking sheet. Divide the squash mixture among the tortillas. Sprinkle 1 tablespoon of goat cheese over each tortilla, then top with the remaining tortillas. Pour the enchilada sauce over top, and sprinkle each with 1 tablespoon of cotija cheese.
- Bake in the preheated oven until hot, about 10 minutes. Garnish each enchilada with chopped cilantro leaves and a dollop of sour cream to serve.
Nutrition Facts : Calories 370.4 calories, Carbohydrate 46.2 g, Cholesterol 21.9 mg, Fat 18 g, Fiber 7.4 g, Protein 10.4 g, SaturatedFat 6.7 g, Sodium 428.6 mg, Sugar 5.4 g
ROASTED BUTTERNUT SQUASH AND SOY CHORIZO ENCHILADAS
This is a tasty variation on enchiladas! My version is vegetarian with soy chorizo, but it could easily be switched out for regular chorizo or taco-seasoned ground beef. Save time and work by buying pre-cubed bags of butternut squash. This is a mildly spicy dish, so you can cool it down a little by topping with sliced avocado and a dollop of plain Greek yogurt or sour cream.
Provided by blackberry
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h25m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place cubed butternut squash and chopped onion in a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat.
- Roast in the preheated oven until tender, about 20 minutes.
- Meanwhile, heat a pan over medium-high heat. Add soy chorizo; cook and stir until browned, 5 to 7 minutes.
- Reduce oven heat to 350 degrees F (175 degrees C). Stir the roasted squash, onion, chorizo, and 2 tablespoons cilantro together in a medium bowl.
- Stir salsa and yogurt together in another bowl. Pour a thin layer over the bottom of a 9x13-inch baking dish or two 8-inch square dishes. Dip 1 tortilla into the sauce; fill with about 1/3 cup of the squash mixture and 1 tablespoon cheese. Roll up and place seam-side down in the baking dish. Repeat until all the squash mixture is used up. Cover enchiladas with remaining salsa mixture and cheese.
- Bake in the preheated oven until cheese has melted is is starting to brown in places, about 30 minutes. Let cool for 5 minutes. Garnish with avocado and remaining cilantro.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 23.1 g, Cholesterol 30.5 mg, Fat 17.5 g, Fiber 4.6 g, Protein 11.3 g, SaturatedFat 7.4 g, Sodium 432.6 mg, Sugar 3.1 g
BUTTERNUT SQUASH AND SPINACH ENCHILADAS
Categories Cheese Casserole/Gratin Fall
Number Of Ingredients 14
Steps:
- Preheat oven to 425 steam the squash for 10-12 mins Once squash is tender transfer to bowl and mash roughly Stir in 1/3 of cheese pepper cumin and ginger. Heat 1/2 the oil and saute garlic and onion for 5 mins over medium high heat. Add tomatoes vinegar then reduce to low. Lightly oil baking dish. Lie tortilla wraps and spoon a 1/4 of squash mashed down the middle followed by a 1/4 of the spinach then roll over to seal. Repeat for the other three wraps and line them up in dish. Pour tomato sauce over the tortillas and sprinkle, the remaining cheese on top, place in oven and cook for 10-15 mins until cheese is bubbling. Sprinkle on the coriander and serve immediately with salad.
CREAMY BUTTERNUT SQUASH AND SPINACH GRATIN
I just got back from a quick trip to Miami, Fla. and had something very similar to this at a restaurant called Captain's Tavern. It was so good, I had to try to find the recipe. Here's one gleaned from Gourmet magazine, Nov. 2006 via Epicurious. Enjoy! This is one big casserole, but at the restaurant it was in individual dishes. You may add the cheese between each layer or just use it to top, or leave it out if you prefer! On the website, this has 92 wonderful reviews! this is even better the next day. You can half this recipe and cook in a 9x9" pan. This is so good, serve to company and for the holidays. This recipe calls for slicing raw squash but to make it easier to cut, microwave for 3-5 minutes, or lightly steam or bake and then cut in pieces. The recipe says it will serve 8-10 people but some said it served 12!
Provided by Sharon123
Categories Spinach
Time 1h20m
Yield 8-10
Number Of Ingredients 11
Steps:
- If using fresh spinach, bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, about 3 to 5 minutes. Drain in a colander and rinse under cold water. You may skip this step if you like, I don't think it's really necessary.
- Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture(try to get it absolutely dry), then coarsely chop and transfer to a bowl.
- Melt 3 tablespoons butter in an 8-inch heavy skillet over medium low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes(you can cook it till caramalized if you like). Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.
- Put oven rack in upper third of oven and preheat oven to 400°F Butter a 3-quart shallow baking dish (13 by 9 inches; not glass-I think you could use glass, just be careful when broiling-that's the reason it's not recommended).
- Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer or food processor. To make the squash easier to cut, microwave for 3-5 minutes.
- Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle each layer of squash evenly with cheeses and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper(or use glass lid). Bake until squash is tender and filling is bubbling, 35 to 45 minutes. If you like, you can use individual baking dishes, just note shorter cooking time. I haven't tried baking it individually so cook times are estimated.
- Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes. Enjoy!
- Note:.
- If making individual gratins, bake 20-30 minutes.
- Also, for a shortcut, use 3 packages of creamed spinach(cooked) and skip the cream.
- Some reviewers added a little jalapeno(or chipotle peppers and sliced almonds on top.
CREAMY SPINACH ENCHILADAS
Did half fat free sour cream and half heavy cream for the sauce. We could probably go lower fat still and maintain great taste. Also, if you warm the tortillas briefly on a fry pan, they become more pliable and less likely to break. Cabbage salad was a good side for it too.
Provided by CHEF GRPA
Categories Dessert
Time 45m
Yield 8 tortillas, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400* F. In a medium bowl, mix together the spinach, corn, 1 cup of the Cheddar, and 1 can of the chilies. In a small bowl, stir together the cream, the remaining can of chilies, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
- Dividing evenly, roll up the spinach mixture in the tortillas (about 1/3 cup per tortilla). Place seam-side down in a shallow baking dish. Top with the cream sauce and the remaining 1/2 cup of Cheddar. Cover with foil and bake until bubbling, 15 to 20 minutes. Uncover and bake until golden, 10 to 15 minutes more.
- Meanwhile, in a large bowl, toss the cabbage and scallions with the pepitas, oil, lime juice, and 1/4 teaspoon each salt and pepper. Serve with the enchiladas.
- Tip"s: The enchiladas can be assembled (but not baked) up to 12 hours in advance; refrigerate, covered. Increase the covered cooking time by 5 to 10 minutes.
Nutrition Facts : Calories 720.4, Fat 49.5, SaturatedFat 24.7, Cholesterol 126.2, Sodium 379.9, Carbohydrate 54.5, Fiber 9.5, Sugar 6.2, Protein 24
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- Heat the tablespoon of olive oil in a large nonstick skillet over medium high heat. Add the butternut squash cubes, and cook until golden and tender, about ten minutes. Add the additional 1/2 tablespoon of oil along with the spinach, cumin and chili pepper, and stir until wilted. Take off the heat and mix in the black beans and corn and season with a pinch each of salt and pepper. Transfer to a bowl and set aside.
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- Preheat your oven to 375 degrees F. Lightly coat a 9x13 baking dish with cooking spray. Set aside.
- Heat the olive oil in a large, deep skillet over medium. Once the oil is hot, add the onion and cook until beginning to soften, 2-3 minutes. Stir in the squash, garlic, sage, 3/4 teaspoon salt, pepper, and 1/4 teaspoon nutmeg. Cover and let cook until the squash is softened but still has a bit of chew, about 6-8 minutes, stirring occasionally. Stir in the drained beans and spinach. Remove from heat, then toss with 1/2 cup of the grated cheese. Set aside.
- Meanwhile, melt the butter in a large saucepan over medium high. Sprinkle in the flour, then whisk for 2-3 minutes, until the flour turns golden and smells nutty. Slowly pour in about 1/2 cup of the almond milk, whisking constantly until the flour is smooth. Add the rest of the milk, then let the mixture bubble, stirring occasionally, until it thickens, about 5 minutes. Remove from the heat and stir in the remaining 1/4 teaspoon nutmeg, remaining 1/4 teaspoon salt, and 1/2 cup grated cheese.
- Pour a thin layer of the cheese sauce into the bottom of the prepared baking dish. Fill the tortillas with the squash and bean filling, roll snugly, then arrange side by side in the dish. Pour the remaining white sauce over the top, then sprinkle the top with the remaining 1/2 cup cheese. Bake for 20-25 minutes, until hot and bubbly. Let cool slightly, then serve.
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