I had posted back in the fall about my love for anything pumpkin and or squash.
I was motivated to update as I had never added the recipe.
My sister-in-law shared she had made these recently. -She is also all about squash and pumpkin. She shared she will definitely be making them again.
I thought I better post the recipe so more friends, family and bloggers can fill your palette with delight.
Honestly, I only started making my own enchilada sauce a few years ago. I will NEVER go back to store bought. It makes all the difference. You have extra in this recipe to freeze or use again later in the week.
I will also post after this a homemade tortilla recipe that is more on the healthier side-anything homemade trumps store processed ones.
The aromas throughout the kitchen are endless. Taking in the fresh nutmeg, cinnamon and the sweet butternut squash.
At this moment your senses are stimulated indefinitely.
Ingredients for Homemade Enchilada Sauce:
1/4 cup olive oil
1 tbsp whole wheat flour
3 tbsp chili powder
12 ounces no salt added tomato paste
2 cups low sodium vegetable broth
1 tsp onion powder
1 tsp cumin
3 cloves garlic, minced
sea salt to taste
Preparation for Homemade Enchilada Sauce:
Heat oil in a small saucepan over medium heat. Add flour and stir until completely dissolved and smooth. Stir in chili powder and cook for 1 minute.
Add tomato paste, vegetable broth, onion powder, cumin, and garlic, and stir to combine. Cook over medium heat, stirring every so often, for about 4-5 minutes. Add salt to taste.
Remove from heat and set aside to cool.
Preparation for Enchiladas:
1 large butternut squash – roasted cubed-see below
2 small onions, diced- sautéed
1-2 T Olive oil
1/2 bag (soaked overnight if dry beans) or 1 can Black Beans or cooked lentils-You can add more
1 tsp cumin
Add fresh cilantro -I use about a 1/3 cup chopped – you can also set aside some to add as a garnish
sea salt to taste
6-8 whole grain tortillas Recipe will be posted to make homemade ones
-If you buy: purchase organic whole grain Trader Joes Brand. Really, whatever your favorite healthier ones will work great. I have used corn and those just add a bit more flavor and texture
3 cups enchilada sauce (recipe above)
Peel, de-seed, and cube the butternut squash into 1 inch thick cubes.
Toss squash with a bit of oil and salt, and spread evenly on a baking sheet. Roast for 1 hour 375-400 or until soft, stirring a few times during cooking.
Remove from oven and let cool slightly. In a large mixing bowl mash with a potato masher or a fork until smooth.
Add nutmeg, cinnamon and cumin to the squash. set aside to cool.
CHEESE: I use in filling and sprinkle the top:
I use 1 1/2 blocks of fresh mozzarella and chop into small squares -Also can use shredded 1-2 cups depending how much cheese you like; Best to use at least a cup or more
heat oil in sauté pan. Add sliced onions and saute until caramelized/ browning. 10 minutes or so
Add black beans and reduce to low cook for another 2 minutes then remove from heat
In a baking dish 13×9 is perfect fill bottom with sauce -be generous
Add to squash mixture with large spoon; filling evenly onto the tortillas, sprinkle cheese, roll loosely.
Place filled tortillas seam side down in the baking dish and top tortillas with the remainder of the enchilada sauce, sprinkle the top cheese
Bake uncovered for 30 minutes or until bubbling & browning
Adapted by the Naked Kitchen with moderate changes