Roasted Butternut Squash And Soy Chorizo Enchiladas Food

SOY GLAZED BUTTERNUT SQUASH

Steps:

• Place squash in a lightly greased 13x9x2-inch baking pan.
• In a small bowl combine orange peel, orange juice, scallions, soy sauce, brown sugar, oil, and red pepper flakes.
• Drizzle over squash, tossing to coat.
• Roast, uncovered, in a 425*F. oven for 20-25 minutes or until squash is tender, stirring several times. Stir cubes again before serving.
• Place a toothpick in each squash cube, if using for appetizers. Serve warm.
• Makes about 48 appetizers.

BUTTERNUT SQUASH ENCHILADAS

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.

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

BUTTERNUT SQUASH AND CHORIZO HASH

Steps:

• Heat oil in a large heavy skillet (preferably cast iron) over medium-high. Cook chorizo, breaking up into small pieces with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer to a bowl with a slotted spoon; reserve skillet with fat.
• Add butternut squash and onion to reserved skillet and cook over medium-high, adding more oil if needed and stirring occasionally, until golden brown and tender, 10-15 minutes. Stir in chorizo and season with salt. Squeeze a lime wedge over and top with cilantro. Serve with additional lime wedges for squeezing over.

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees. Place squash in a medium bowl and drizzle with olive oil; season with salt and pepper. Transfer to a baking sheet in an even layer, and roast until tender, about 20 minutes.

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.