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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 255.4
  • Total Fat: 8.8 g
  • Cholesterol: 17.9 mg
  • Sodium: 335.9 mg
  • Total Carbs: 38.5 g
  • Dietary Fiber: 3.9 g
  • Protein: 7.9 g

View full nutritional breakdown of Buttercup squash enchiladas calories by ingredient
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Buttercup squash enchiladas

Submitted by: DOREMI78
Buttercup squash enchiladas

Introduction

I needed to use up my farm share vegetables and adapted this tasty recipe from epicurious.com (http://www.epicurious.com/recipes/food/vi
ews/Squash-Enchiladas-with-Tomatillo-S
auce-5604).

I used buttercup squash, but really any will do. And I improvised my enchilada sauce using red tomatoes and tomatilloes. Roasting the veggies takes the most time, but once they are done it is easy to put together. And it requires little chopping!
I needed to use up my farm share vegetables and adapted this tasty recipe from epicurious.com (http://www.epicurious.com/recipes/food/vi
ews/Squash-Enchiladas-with-Tomatillo-S
auce-5604).

I used buttercup squash, but really any will do. And I improvised my enchilada sauce using red tomatoes and tomatilloes. Roasting the veggies takes the most time, but once they are done it is easy to put together. And it requires little chopping!

Number of Servings: 6

Ingredients

    1 buttercup squash, halved, seeds removed
    1 yellow onion, chopped
    1 ear of fresh corn, shucked, or 1 can of corn
    2 red tomatoes
    2 tomatillos
    2 jalapeno peppers
    4 cloves of garlic
    2 chipotle peppers in adobo sauce (with about 1 tbsp of adobo sauce)
    cooking spray
    shredded monterey jack or cheddar cheese
    6 large tortillas (I used flour, but generally prefer corn)
    1/2 cup sour cream
    parsley or cilantro for garnish
    salt and pepper

Directions

Preheat oven to 400F. Pour enough water into roasting pan to come 1/2 inch up sides of pan. Place squash halves, cut side up, in pan. Bake until tender, adding more water as necessary, about 45 minutes. Cool squash and spoon into bowl.

Lightly spray another roasting pan. Place tomatoes whole and roast for about 30-40 minutes. Roast whole peppers and half garlic for about 10-15 minutes. Remove from pan and let cool. Puree roasted veggies with half chopped onion, chipotles, salt and pepper. Set aside.

Heat oil in heavy large skillet over medium heat. Saute rest of onions, remaining garlic, and corn. Mix in squash. Season with salt and pepper. Heat 1 tortilla over direct flame until soft and heated through, turning with tongs, about 10 seconds per side. Repeat with remaining tortillas.

Place 1 heaping tablespoon squash mixture down center of each tortilla. Top with 1 tablespoon of cheese. Roll up tortillas. Arrange seam side down in 13 x 9 x 2-inch glass baking dish. (Can be prepared 6 hours ahead; cover and chill.)

Preheat oven to 350F. Spoon Tomatillo Sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through, about 20 minutes. Top with sour cream. Sprinkle with parsley or cilantro for garnish.

Serving size = 1 enchilada.

Number of Servings: 6

Recipe submitted by SparkPeople user DOREMI78.






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