Squash Enchiladas with Tomatillo Sauce

Recipe from Bon Appétit | July 1998

Don't pass these up because they have no meat or poultry - they are fabulous! Even my sister who is a meat and potatoes kinda gal loves them. This would make a great addition to your (non-traditional)Thanksgiving menu, vegetarian or not.

I made these one evening when my meat loving sister was coming over for dinner and as they were baking she asked what kind of enchiladas we were having. I just looked at her, and she knew they were squash... how she knew I don't know. Maybe because I tend to use it often in recipes. We laughed so hard - she was hesitant to say the least, but she ended up loving them. Score!

Success meter (1-3): 3

We love the sweetness of the squash paired

with the zing of the salsa. Trust me - these

are really, really good. You'll be amazed.

Squash Enchiladas with Tomatillo Sauce

Serves 6

2 small butternut squash (about 2 ½ pounds total), halved

2 Tbl. olive oil

¼ cup chopped onion

1 Tbl. minced garlic

½ cup drained canned corn

12 6-inch-diameter corn tortillas (I use the La Tortilla Factory Green Chile corn tortillas)

2 cups grated Monterey Jack cheese (about 8 oz.)

2 cups grated mozzarella cheese (about 8 oz.)

Tomatillo Sauce (I like the Frontera brand or you can make your own with this recipe.)

Sour cream for garnish if desired

Sliced black olives for garnish if desired

Preheat oven to 400°F. Pour enough water into roasting pan to come ½ inch up sides of pan. Place squash halves, cut side up, in pan. Bake until tender, adding more water as necessary, about 1 hour 15 minutes. Cool squash completely. Remove seeds from squash; spoon squash into bowl. Discard squash skin.

Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash and corn. 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 each cheese. Roll up tortillas. Arrange seam side down in 13x9x2-inch glass baking dish. (Can be prepared 6 hours ahead; cover and chill.)

Preheat oven to 350°F. Spoon tomatillo sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through, about 20 minutes. Place 2 enchiladas on each of 6 plates. Top with sour cream and olives if desired.

Note:  I get 16 enchiladas using the La Tortilla brand which would bring the amount of servings to 8.

Bon Appétit | July 1998