Squash Enchiladas

The acorn squash used for this dinner was intended to be stuffed squash, but I knew that wasn't really something that was going to excite the masses. Not to mention, it was back up to around 85 degrees today and stuffed squash just didn't seem appropriate for the weather. Hence the acorn squash became enchilada filling. All I can say is, great idea!! Pureed roasted acorn squash mixed up with some sauteed veggies made for a fantastic enchilada. Both the sauce and the poblano pepper I diced into the filling added some heat, but even so these were deemed likable even by the kiddos!!

Acorn Squash Enchiladas

makes 9 enchiladas

1 acorn squash

1 tsp chili powder

1 tsp salt

1 Tbs olive oil

1/2 large onion, diced (or one small I guess)

1 medium poblano pepper, seeded and diced

8 oz white button mushrooms, chopped

9 8-inch whole wheat tortillas

1 can Hatch Roasted Garlic Green Chile Enchilada Sauce

1/4 cup chopped fresh cilantro leaves

Preheat oven to 350. Cut squash in half, remove seeds, and place cut side down in a baking dish with 1/4 inch water. Cover tightly with foil, and bake until soft, about 30 minutes. Remove squash and let cool. Once squash is cool enough to hold, scoop flesh into bowl of food processor, add chili powder, and salt and process into a smooth puree. Meanwhile, saute onion, pepper and mushrooms in olive oil. Add pureed squash to sauteed veggies and stir to heat through. Coat bottom of 9x13 pan with a few Tbs of enchilada sauce. Divide squash mixture evenly among tortillas and fold enchilada style (leaving one end open). Place tortillas side by side in baking dish and cover with remaining enchilada sauce. Place in 350 oven and bake until sauce is bubbly, and enchiladas are heated through, about 30 minutes. Remove from oven and sprinkle with cilantro.