It's like hugging your Mommy

Squash enchiladas

I love the arrival of all the autumnal squash – velvety smooth and gloriously yellow and orange. These lovely vegetables match the leaves! By themselves roasted with a little oil and salt, they are so soft and comforting – like hugging your mommy. And, when added to pretty much any other dish: pizza, pasta, risotto, enchiladas, soup, they act as a decadent binder and subtly nutty flavor. In a word, squash is magic. No wonder they were chosen as the platform to carve and embody ghoulish spirits (hello jack-o-lantern). These squash enchiladas are a real showstopper – great for a crowd of all types of eaters. And, if you don’t want to fuss with the rolled enchilada shape, you could layer the squash mixture and tortillas for a lovely and easy casserole.

Ingredients:
2 medium-small winter squashes (I used butternut and pumpkin), sliced into 1/2 thick strips
glug of olive oil
1/2 tsp cumin
1/2 tsp oregano
1 jalapeno, diced
2 cloves garlic, minced
Sprinkle of salt and pepper
1 onion, sliced thinly-deli sandwich style
1 16 oz can enchilada sauce (red or green, which ever you prefer)
7-10 corn tortillas
Fresh cilantro, green peppers, lime for garnish, if desired

My Method:
(Serves 4)
Preheat oven to 400º. Toss squash slices in a glug of oil, until evenly coated. Arrange on a baking sheet, lined with parchment or silpat (good for easy clean up). Sprinkle with salt and pepper and bake for about 30 minutes. When ready, remove strips of skin and place peeled squash in a large mixing bowl. Add spices, garlic, and jalapeno to squash and mash with your hands or fork. Don’t mash completely – the consistency is nice when there are a few large chunks of pure squash (think chunky apple sauce).
Get out a glass or metal baking dish—mine is 8”x8” and works well here. Place about 1/4 c. of the squash mixture into the center of the tortilla and roll. It’s okay if the corn tortilla breaks, as it tends to do. Repeat this step until you are out of squash mixture. Pour enchilada sauce over entire dish, place onion slices on top and cover with aluminum foil. Cook in a 350º oven for approximately 25 minutes. For the next 5 minutes, broil on high for a bit of crispiness.
Serve with chopped cilantro, green peppers and lime. Beans and chips are good too.