Butternut Squash Mushroom Enchiladas Food

BUTTERNUT SQUASH & MUSHROOM ENCHILADAS

Steps:

• Preheat oven to 400°F.
• In a microwave-safe bowl, add 8 oz. of cubed VELVEETA and microwave on HIGH for 1 min. Remove from microwave and stir in salsa.
• In a large sauté pan over medium high heat, heat 2 Tbsp. of olive oil. Add onion and garlic and cook for 1 min. Add squash, taco seasoning, and lower heat to medium; season with pepper. Cover and let cook until squash is tender, about 15 min. Remove and set aside in a medium bowl.
• In the same pan, increase heat to medium high and heat remaining olive oil. Add mushrooms and cook until crispy, about 10 min. Remove mushrooms and stir into enchilada filling. Stir in ½ cup of salsa verde sauce. In a 9x13" casserole dish, spread ¼ cup of salsa verde sauce.
• Place ¼ cup of filling onto the center of each tortilla, then roll up and place seam side down in the casserole dish. Pour 1-1/2 cups of salsa verde sauce over enchiladas, top with remaining cubed VELVEETA and bake for 25 min. Remove from oven and garnish with red onion, jalapeño, cilantro, and lime wedges.

ROASTED BUTTERNUT SQUASH WITH GARLIC MUSHROOMS

Steps:

• Heat oven to 220C/425°F.
• Cut each squash in half and scoop out the seeds and membranes. Score a criss cross pattern in each squash and place on a baking tray cut side up. Drizzle with the olive oil, dot with the butter and season if desired. Cook for 40 mins on top shelf.
• Place the mushrooms in an ovenproof dish with all the other ingredients and place of the shelf below the squash for its last 15 mins of cooking.
• Serve with Broccoli and roast new potatoes.

BUTTERNUT SQUASH ENCHILADAS WITH TOMATILLO SAUCE

Steps:

• TO PREPARE THE SAUCE:.
• Peel the outer skins off tomatillos and blanch in boiling water for 4-5 minutes.
• Place tomatillos in a food processor along with chicken stock, cilantro, green onion, jalapeno and puree (you may need to divide this to fit in your processor).
• Transfer to saute pan and simmer over med-low heat.
• Stir in sugar and pepper.
• In a small saucepan melt the butter and whisk in the flour to make a roux.
• Add roux to sauce for desired thickness, salt to taste.
• Set aside.
• TO PREPARE THE SQUASH FILLING:.
• Preheat oven to 400 degrees.
• Cut squash in half lengthwise to clean out seeds.
• Place in small baking dish cut side up in one half inch of water and cook until soft (40-50 min).
• Let cool and spoon out meat (can be done a day ahead).
• Heat olive oil in a large saute pan over medium heat. Add garlic, onions and saute 2-3 minute until translucent.
• Mix in squash and corn and set aside.
• TO ASSEMBLE ENCHILADAS:.
• Quickly dip the tortillas in some of the enchilada sauce to soften them.
• Place a spoon or two of the squash mixture on a tortilla along with some cheese and roll up.
• Repeat, placing enchiladas side by side until baking dish is full.
• Top enchiladas with sauce and a little cheese.
• Bake at 350 degrees for 15-20 minutes.