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Squash Enchiladas Recipe

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This recipe for Squash Enchiladas, by , is from The Shanahan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane
Added: Wednesday, July 5, 2006

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 350 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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