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Butternut squash enchiladas smothered in sauce and cheese with rice and guacamole in a round dish on the side of a dark red plate with a linen napkin underneath.

Butternut Squash Enchiladas

chard, queso fresco, ancho chile sauce, guacamole

STARS

Roast butternut squash and toss it with sautéed swiss chard, queso fresco, and goat cheese to make a hearty filling. Top with a smoky ancho chile sauce, a little more queso fresco, and toasted pumpkin seeds. Serve the enchiladas with steamed basmati rice.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  1 hour
Active Time:  30 minutes
Ingredients

Rice

  • 1 cup brown basmati rice
  • 1 tablespoon olive oil

Enchilada Sauce

  • 1 ancho chile
  • 3 garlic cloves, minced
  • 1 15-ounce can tomato purée
  • 1 teaspoon cumin
  • 1 jalapeno, diced (deseeded for less spice)
  • ¼ cup chopped cilantro
  • 1 lime, juiced

Enchiladas

  • 1 butternut squash, peeled and diced
  • 2 tablespoons olive oil, divided
  • 2 bunches kale, destemmed and chopped
  • 2 garlic cloves, minced
  • ½ teaspoon chile flakes
  • Salt and pepper
  • 8 6-inch flour tortillas
  • ½ cup shredded mozzarella cheese
  • ¼ cup toasted pumpkin seeds
Directions
1
Preheat the oven to 400°F.
2
Add the rice, oil, 2 cups of water and a pinch of salt to a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes, or until the grains are tender. 
3
Toss the butternut squash with 1 tablespoon olive oil on a baking sheet and roast for 20 minutes, or until it begins to brown. 
4
Place the ancho chile in the oven to toast for 5 minutes. Combine all of the sauce ingredients except the cilantro and lime in a saucepan. Bring to a simmer and cook for 20-30 minutes, until flavorful. Remove from heat and stir in the cilantro and lime juice. Purée with a regular or immersion blender. 
5
Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet. Add the kale, garlic, and chile flakes and cook, stirring, until the kale wilts. Season with salt and pepper.
6
In a large bowl, combine the butternut, kale, queso fresco and goat cheese. 
7
Lay the tortillas on a work surface, fill each with butternut filling, and roll closed. Arrange the rolled enchiladas in a baking dish with sides, seam side down. 
8
Cover the enchiladas with the sauce and mozzarella and bake for 10-15 minutes, until heated through and soft. 
9
To serve, divide the rice between plates. Add two enchiladas each and sprinkle with pumpkin seeds. 

Butternut Squash Enchiladas

chard, queso fresco, ancho chile sauce, guacamole

STARS

Roast butternut squash and toss it with sautéed swiss chard, queso fresco, and goat cheese to make a hearty filling. Top with a smoky ancho chile sauce, a little more queso fresco, and toasted pumpkin seeds. Serve the enchiladas with steamed basmati rice.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  1 hour
Active Time:  30 minutes
Servings:  4

Ingredients

Rice

  • 1 cup brown basmati rice
  • 1 tablespoon olive oil

Enchilada Sauce

  • 1 ancho chile
  • 3 garlic cloves, minced
  • 1 15-ounce can tomato purée
  • 1 teaspoon cumin
  • 1 jalapeno, diced (deseeded for less spice)
  • ¼ cup chopped cilantro
  • 1 lime, juiced

Enchiladas

  • 1 butternut squash, peeled and diced
  • 2 tablespoons olive oil, divided
  • 2 bunches kale, destemmed and chopped
  • 2 garlic cloves, minced
  • ½ teaspoon chile flakes
  • Salt and pepper
  • 8 6-inch flour tortillas
  • ½ cup shredded mozzarella cheese
  • ¼ cup toasted pumpkin seeds

Directions

1
Preheat the oven to 400°F.
2
Add the rice, oil, 2 cups of water and a pinch of salt to a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes, or until the grains are tender. 
3
Toss the butternut squash with 1 tablespoon olive oil on a baking sheet and roast for 20 minutes, or until it begins to brown. 
4
Place the ancho chile in the oven to toast for 5 minutes. Combine all of the sauce ingredients except the cilantro and lime in a saucepan. Bring to a simmer and cook for 20-30 minutes, until flavorful. Remove from heat and stir in the cilantro and lime juice. Purée with a regular or immersion blender. 
5
Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet. Add the kale, garlic, and chile flakes and cook, stirring, until the kale wilts. Season with salt and pepper.
6
In a large bowl, combine the butternut, kale, queso fresco and goat cheese. 
7
Lay the tortillas on a work surface, fill each with butternut filling, and roll closed. Arrange the rolled enchiladas in a baking dish with sides, seam side down. 
8
Cover the enchiladas with the sauce and mozzarella and bake for 10-15 minutes, until heated through and soft. 
9
To serve, divide the rice between plates. Add two enchiladas each and sprinkle with pumpkin seeds.