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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Squash Enchiladas Recipe

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This recipe for Squash Enchiladas is from The Shanahan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2.5 lb. butternut squash; cooked and mashed well
4 oz. cream cheese, softened (or soft, mild goat cheese)
1/2 tsp. chile pwd.
1/4 tsp. cumin
1/4 tsp. orregano
1/4 tsp. salt
Pinch or two of cinnamon
1 bunch scallions; sliced thinly
Directions:
Directions:
Blend all ingredients (except scallions). Hand mashing or blending in Cuisinart will work.
Add sliced scallions.
Roll up mixture in corn or flour tortillas (~2 tbsp. or more depending on the size of the tortilla)
Top with your favorite enchilada sauce
Sprinkle with cheese (I like to use Monterey Jack)
Bake at 350º in greased, ovenproof dish for 30-40 minutes.
Personal Notes:
Personal Notes:
This is a good autumn dish when butternut squashes are plentiful. The sweetness of the squash and the spiciness of the enchilada sauce are a nice compliment.

 

 

 

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