Categories: Veggies-Winter Squash
Ingredients
- 10 dried California chiles, or other mild chiles, stemmed, split, and seeded
- 5 cups peeled and diced butternut squash (1/2 inch diced)
- 2 tbsp sunflower, safflower, or grape seed oil
- 1 clove garlic, peeled
- 1 tbsp unsalted tomato paste
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp sea salt
- olive oil cooking spray
- 12 6 inch corn tortillas
- 1/4 cup feta or goat cheese
- 2 scallions, thinly sliced
Directions
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In a lage skillet, on medium-high, add chiles in batches, and toast, turning occasionally, until blistered and darkened, 1 to 1 1/2 minutes. Transfer to a large bowl, cover with 5 cups water and set aside for 30 minutes. Use a small plate on the top of the chiles to make sure they stay underwater. Preheat the oven to 375 degrees. In a large bowl, toss squash with oil. Arrange on a large, rimmed baking sheet and roast until tender, about 20 minutes. Prepare enchilada sauce… Drain 2 cups water from chiles. Transfer chiles and remaining water to a blender, along with garlic, tomato paste, cumin, oregano, and salt; puree. Transfer mixture to a medium saucepan. Bring to a boil, reduce to a simmer and cook for 10 minutes.
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Transfer squash to a medium bowl and stir in about 1/2 cup enchilada sauce; keep oven on. Transfer remaining sauce to a round 8 or 9 inch shallow bowl.
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Spray a 9 × 13 inch pan with cooking spray. Warm a small nonstick skillet on medium. Add one tortilla and cook until soft and pliable, 15 to 30 seconds per side. Dip tortilla in enchilada sauce to coat both sides, then transfer to baking dish. Arrange a scant 1/4 cup squash down the center of tortilla. Roll up tortilla, enclosing filling, and place seam side down. Repeat with remaining tortillas and squash. Spoon remaining enchilada sauce over enchiladas and bake until heated through, 15 to 20 minutes. Sprinkle with feta and scallions.