Squash Season

October 1, 2020

Fall is a wonderful time for squash. 

Squash comes in many varieties: spaghetti squash, acorn squash, butternut squash and pumpkin. These varieties are referred to as winter squash because they are harvested in the fall and will keep well through the winter months.

When selecting squash look for a hard, tough rind with stem attached. Pick a squash that is heavy for its size. Avoid squash that is punctured, cut or has sunken spots.

Store in a cool, dark, dry place with good ventilation. They will keep at least a month. Once cut, wrap pieces in plastic and refrigerate five to seven days.

Winter squash is high in Vitamin A and C, calcium, potassium and folate.

Ingredients:

2 cups cubed butternut squash (sweet potatoes can be prepared in the same manner and used as a substitute)

Olive oil to lightly drizzle over squash

1/3 cup chopped onion (in the fall the leeks are nice you could roast them with the squash)

11/2 cups cooked black beans or 1 can (15 ounce), drained and rinsed

Salt and pepper to taste

Sauce:

1 can 14.5 ounce diced tomatoes or 1 ½ cups fresh diced

1 garlic clove

1 chipotle pepper from canned chipotles in adobo sauce

2 teaspoons olive oil

Salt and pepper to taste as needed

6 to 7 large tortillas

2 cups grated cheese (cheddar, pepperjack or any favorite)

1 jalapeno sliced or pickled sliced jalapeno

Avocado slices

Lime slices

Instructions:

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2. Spread the squash cubes on the sheet and lightly drizzle oil over and a pinch of sea salt and black pepper.

3. Roast until golden brown 20 to 25 minutes. 

4. In large bowl toss together squash, onions, beans.

5. Put the sauce in a food processor or blender, puree the sauce ingredients until smooth.  Taste and adjust; if tomatoes are acidic add a few drops of maple syrup to neutralize.

6. Oil a 9 x 13 pan. Spread 2 tablespoons sauce on the bottom of the dish. 

7. Assemble the tortillas with about ½ cup of the filling, a tablespoon of sauce and sprinkle of cheese. Roll and place seam side down in the baking dish.

8. Pour remaining sauce over the enchiladas and sprinkle with remaining cheese and the jalapeno slices.

9. Bake covered for 20 minutes or until cheese is bubbly.

10. Serve with fresh cilantro, avocado slices and lime slices.

Jo’s cooking tip: To peel squash easily place in a 400 degree oven and bake about 8 to 10 minutes. It will look shiny. The squash will peel effortlessly.


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