Roasted Butternut Squash Enchiladas Food

BUTTERNUT SQUASH ENCHILADAS

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.

BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS

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.

ROASTED BUTTERNUT SQUASH ENCHILADAS

Steps:

• Preheat oven to 425 degrees. Coat a 9x13 baking dish with cooking spray and set aside.
• Coat a large baking sheet with cooking spray. Place squash on sheet and drizzle with 1 tablespoon oil. Season with salt and black pepper; toss to coat evenly. Roast about 25 minutes or until squash is tender, tossing once halfway through.
• In a large bowl add roasted squash, 1 cup enchilada sauce, black beans, 1 cup cheese, and cilantro. Toss until combined.
• Spread 1/2 cup enchilada sauce into the bottom of the prepared baking dish. Fill each tortilla with about 1/3 cup of the squash filling. Fold and place seam-side down in the baking dish. Repeat with remaining tortillas and filling. Pour remaining enchilada sauce over the enchiladas.
• Reduce heat to 350 degrees and bake enchiladas, covered, 20 minutes. Uncover and sprinkle with remaining cheese; bake 5 minutes. Garnish with additional cilantro; serve with sliced avocado and Greek yogurt or Mexican crema, if desired.

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 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.

SQUASH & BEAN ENCHILADAS

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a saucepan over a medium heat, add the onion and squash, and cook for 10-12 minutes until softened. Meanwhile, combine the chopped tomatoes and tomato purée in a bowl and season.
• Add the courgettes and sweetcorn to the pan and cook, stirring, for a few mins. Then tip in the beans and half the tomato mixture. Simmer for 10 mins, taste and season, then stir through all but a small handful of the parsley.
• Spread 4 tbsp of the tomato sauce over the base of a large baking dish. Divide the bean mixture between the tortillas, roll up and arrange in the dish. Spoon the remaining tomato sauce over and scatter over the grated cheese. Bake for 30 mins or until bubbling. Sprinkle over the remaining parsley and serve with the salad and a dollop of crème fraîche.

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.

ROASTED BUTTERNUT AND BLACK BEAN ENCHILADAS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine butternut squash, onion, olive oil, and garlic on a baking sheet; toss well. Sprinkle chipotle powder and salt over the top.
• Roast in the preheated oven, stirring once, until butternut squash is tender, about 25 minutes. Remove from heat and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
• Spray a 10x6-inch casserole with cooking spray. Pour 1/4 cup enchilada sauce over the bottom.
• Add black beans and goat cheese to the butternut squash mixture; mix gently to keep the goat cheese in good-sized pieces.
• Pour some enchilada sauce onto a small plate. Quickly dip each tortilla into the sauce and fill with some of the squash-bean mixture. Roll up and place seam-side down in the prepared casserole dish. Tuck any remaining filling into the exposed ends of the enchiladas. Spoon remaining sauce over the enchiladas. Top with cotija cheese and cilantro.
• Bake in the preheated oven until heated through, about 25 minutes.