Butternut Squash Enchiladas.
If you are so incredibly sick of squash… please shield your eyes.
Apparently the butternut is my new pumpkin this season. Even my new bacon. My new chocolate? My new cupcake? I’m well aware that I might be overdoing it but I can’t stop. It’s not that I even totally enjoy the squash when it’s plain or simply mashed… but I absolutely adore it when it’s combined with some cheese and nutmeg to create that magnificent fall dish. It’s like my autumn trifecta of flavor.
And don’t even forget that brown butter. As if.
The good news is… I think I’m out of squash dinner ideas for 2012.
And the bad news is that I think I’m out of squash dinner ideas for 2012.
But… pretty sure we have quite a few to hold us over if that is the case. Although I’m seriously tempted to puree some caramelized butternut with mascarpone and provolone and spread it on a pizza crust, then top it with brown sugar coated red onions, bacon and fried sage. And more cheese. Think I’ll leave that one up to you though. Won’t hate it if you show up on my doorstop, pie in hand. Puhhhhhlease make that happen.
On a totally unrelated but still very related subject, why are there no butternut squash candles? I mean, I’m definitely not for the let’s-make-vegetable-scented-candles trend, but I think a brown butter butternut candle would go over quite swimmingly. Maybe I will take up a new hobby. Because you know, I sniffed the Thanksgiving candle at Bath and Body Works this weekend and sort of wanted to die. Butter scented candles are cool, and I even love the bread scented ones too, but a turkey, mashed potatoes, stuffing, butter and cranberry scented candle? Like all in one? No thank you.
Did not float my boat one bit.
So these enchis are kind of like last week’s lasagna – very customizable. You don’t want the squash super soft before it dives head first into the tortillas because it will be total mush, and we need some texture here. Perfectly cooked squashed with a protein of your choice works best. White beans are my favorite, but I tried chickpeas as well and actually enjoyed the firmer chew. You can add chicken or sausage or beef, use different cheeses, even change up the sauce if you wish. The deal shown here contains the squash and beans drizzled with a hint of brown butter and spiced with nutmeg, rolled in whole wheat tortillas then showered in a sauce with gooey fontina.
We should probably just make that a candle. Yes?
Butternut Squash Enchiladas
- 4 cups cubed, 1/2-inch, uncooked butternut squash
- 1/2 sweet onion, finely diced
- 2 garlic cloves, minced
- 3 tablespoons freshly chopped sage + more for topping
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon nutmeg
- 1 cup beans, chickpeas, cannellinis, black, etc
- 1 tablespoon brown butter
- 2 1/2 cups freshly grated fontina cheese
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- 1 1/2 cups low-sodium vegetable stock
- 1 cup milk I actually use vanilla almond milk – perfect!
- 8 whole wheat tortillas
- Preheat oven to 375 degrees F. Lightly spritz a 9×13 dish with nonstick spray.
- Heat a large skillet over medium heat and add olive oil. Add onions, garlic and sage, cooking for 2-3 minutes until slightly softened. Toss in squash, salt, pepper and 1/4 teaspoon nutmeg, stirring well to coat. Cover and cook for 8-10 minutes. You don’t want to overcook the squash because it will be mushy, so cook until it’s slightly tough but you can bite through a few pieces. Make sure to taste 2-3 pieces! Once finished, stir in beans and mix well. Remove squash and bean mixture, placing in a large bowl and drizzle with brown butter, then toss with 1/2 cup fontina. Set aside.
- In the small skillet, raise the heat to medium-high and add butter. Once sizzling add in the flour and whisk for 2-3 minutes until a golden, nutty roux forms. Pour in stock and milk, whisking again until bubbly and slightly thick. Reduce heat to low and stir in 1 cup of fontina, stirring until combined. Add in remaining nutmeg and taste to season with additional salt and pepper if desired. Spoon about 1/3 cup of sauce into the bottom of the baking dish, then spoon a few spoonfuls of the squash mixture in the center of each tortilla, rolling up tightly. Place all the rolled tortillas carefully into the dish, then cover with remaining sauce. Sprinkle with the rest of the cheese and some extra chopped sage. Bake for 20-25 minutes, until cheese is bubbly and melted. Serve immediately!
Autumn is just the bees knees.