Every other week, I get a box from Delvin Farms that looks like this:
Fortunately, I split it with the lovely Erin and her husband because that is a lot of food, and someone does not always great about eating his veggies. Late summer means peppers galore, but we also received a watermelon, cantaloupe, and butternut squash hiding under all of those peppers. This was our second butternut squash, and because I am incapable of cutting them in half without injuring myself, I got the first one and gave Erin this most recent one.
Without a particular plan for it, I roasted that squash whole, scraped out the insides, and froze the puree for a later date when I would be in a bit of a rush, like, my first day of chaplaincy residency. Switching from grad student schedule (flexible but stressful!) to camp schedule (fun and outdoors!) to free time (boring!) and now to a normal working person schedule is going to take some getting used to. After getting home from the gym after 6:30, having the squash thawed and ready to go was crucial because I was about to chew my arm off. Lesson #1: Don’t skip your snack.
I quickly whipped up the filling. Joe stuffed and rolled the enchiladas. I covered them with sauce, and we threw them in the oven, allowing us enough time to clean up before they were ready to go. We were both surprised how filling they were. Two of these with a quarter of an avocado and we were stuffed, and the cinnamon/nutmeg/cumin combo was a just-right hint of fall. I always thought enchiladas were way too time-intensive for a normal weeknight, but with some of the components pre-made or bought, it was perfect for a relatively quick dinner.
Butternut Squash & Black Bean Enchiladas
source: The Daily Garnish
Yields 6-8 enchiladas
- 1 large butternut squash, roasted and mashed
- 1 medium onion, diced
- 1 can black beans, rinsed and drained
- 1/2 tsp nutmeg
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- salt to taste
- 6-8 whole wheat tortillas
- 1 large can red enchilada sauce (or homemade if you prefer)
- 1/2 cup of shredded cheese
Preheat the oven to 350 degrees.
Spray a medium-sized pan with olive oil and sauté the onion until translucent. Add in rinsed and drained black beans and stir until heated.
Add the black bean mixture to the squash and fold in to combine. Add spices and salt to taste.
Pour a thin layer of sauce on the bottom of a 9x13 pan to coat. Fill a tortilla with about 1 cup of mixture and loosely roll, placing the rolled tortilla seam-side down in the pan. Repeat with remaining tortillas.
Cover the rolled up enchiladas with the rest of the sauce and top with cheese.
Bake for 30 minutes. Remove from oven and let sit for 5 minutes before serving.