Back when I was in my early 20s, I was thrown into that inevitable position most twentysomethings have to learn to grapple with eventually - learning how to cook like a human being. No, not reheating last night's Chinese take-out or reading the directions on the back of a box of Hamburger Helper. I'm talking about planning out budget meals that are balanced, healthy, and filling. This recipe, which highlights the light and buttery flavor of butternut squash, is one of the first recipes I was able to conquer with some level of success. College students around the world, how about being nice to your body and trying this for a change? I promise you'll like it!
Zesty Butternut Squash Enchiladas
(Makes 6 servings)
1 1/2 – 2 pound butternut squash
1 head of garlic
1 teaspoon extra virgin olive oil
A pinch of salt
A pinch of black pepper
12 to 15 corn tortillas
Cooking oil spray
1 1/2 cups Daiya shredded vegan cheese (I would recommend a blend of pepperjack and cheddar.)
2 cups salsa verde
1) Preheat oven to 400F. With a sharp knife, cut the top 1/2 inch off of the garlic head exposing the cloves. Drizzle a teaspoon of olive oil on the garlic head and wrap completely and tightly in foil. Place on a parchment lined baking sheet.
2) Slice the butternut squash in half lengthwise and scoop out the seeds. Placing the whole squash in the microwave for 45 seconds before cutting will make slicing easier. Place the squash cut side down on the baking sheet along with the foil wrapped garlic. Set the baking sheet in the oven and roast for 45 minutes until the squash is fork tender.
3) With a spoon, scoop out the meat of the squash from the skin and place in a food processor. Squeeze the garlic cloves from the garlic head by squeezing at the base. The cloves will pop out. Place the roasted garlic cloves into the food processor with the squash. Add a pinch of salt and puree until blended. You can also do this in a blender or by hand with a fork or a potato masher in a large bowl. Set the puree aside until needed.
4) Working with 6 tortillas at a time, lightly spray each tortilla with cooking oil spray on both sides and stack upon each other. Wrap the tortilla stack in a paper towel and place on a microwave safe plate. Place the plate in the microwave and microwave on high for 15 seconds. Flip the stack over and microwave for another 15 seconds. Remove from the microwave and proceed with making enchiladas. Do the same with the other 6 tortillas after the first stack has been filled and rolled into enchiladas.
5) Preheat the oven to 400F and grease a 9″x13″ casserole/baking dish. Working with one tortilla at a time, place two tablespoons of butternut squash garlic puree onto a tortilla. Roll the tortilla into a cigar shape and place seam side down onto the prepared baking dish. Repeat with the remaining tortillas.
6) Pour the salsa verde on top of the stuffed and rolled tortillas and spread evenly. Sprinkle the cheese evenly on top of salsa. Cover with foil and place in the oven. Bake for 25 minutes. Remove the foil and place under the broiler for 3-5 minutes or until cheese melts. Serve!