3 years ago
inthekitchen
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Butternut Squash, Sausage, and Spinach Enchiladas
INGREDIENTS 3 links pork sausage, casings removed 1 tablespoon olive oil 1 small red onion, chopped 2 cloves garlic, minced 8 ounces baby bella mushrooms, sliced 1 (10 ounce) package frozen spinach, thawed and squeezed dry 1 ½ cups butternut squash puree (homemade or store-bought) 1 cup 2% or whole milk ½ cup low-sodium vegetable broth ¼ teaspoon dried rosemary ¼ teaspoon dried thyme ¼ teaspoon salt pinch of pepper pinch of nutmeg 1 ¾ cups freshly grated fontina cheese, divided 9 to 10 whole wheat flour tortillas INSTRUCTIONS Preheat the oven to 400ºF. Set a large skillet over medium / medium-high heat. Add in the sausage and cook until browned and cooked through (using a wooden spoon to break it up into smaller pieces as it cooks - if it’s really sticking to the pan add a little olive oil - it will depend on how fatty the links are). Use a slotted spoon to transfer the sausage to a large bowl. Set aside. Discard any drippings in the skillet (or keep 1 tablespoon of the drippings and use in place of the olive oil in the next step). Set the same skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant. Add in the mushrooms and cook for about 4 to 5 minutes, until tender and they have released most of their juices. Add in the spinach and cook for about 30 seconds to 1 minute, sort of breaking it up as you go, until warmed through. Transfer this mixture to the bowl with the sausage and set aside. Set the same skillet back over medium heat. Add in the butternut squash puree, milk, broth, rosemary, thyme, salt, pepper and nutmeg. Mix until well combined then bring the mixture to a gentle simmer (increasing the heat slightly). Let the mixture simmer gently for about 2 to 4 minutes, stirring fairly often, until it thickens up a bit (you still want it to be sauce-y). Turn off the heat. Add in ½ cup of the fontina and mix until melted into the sauce. Add ½ cup of the sauce to the bowl with the sausage and veggies and mix to combine. Taste and season with salt / pepper if needed. Heat the tortillas for about 30 seconds in the microwave so that they are pliable. Pour ½ cup of the sauce into the bottom of a 9x13 inch baking dish. Tilt the pan back and forth so that the sauce coats the bottom. Place a tortilla on a work surface. Scoop about a heaping ⅓ cup of the filling and place in a line down the center of the tortilla. Roll the tortilla up tightly and transfer to the prepared baking dish with the seam-side down. Repeat this process with the remaining tortillas and filling. Evenly pour the remaining sauce (about 1 ¼ to 1 ½ cups) over the top of the enchiladas. Sprinkle with the remaining cheese. Cover the pan with foil and bake for about 10 minutes. Remove the foil and then return to the oven to bake for 5 additional minutes. Remove from the oven and let cool for 5 to 10 minutes before serving.
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