I love using butternut squash. It has a great versatile texture and the flavors are mild enough that you can transform it from sweet to savory with little effort. This recipe is a little different from your Mexican style enchilada recipe because it has a Indian flair to it. I hope you enjoy! Also.. sorry I forgot to take photos. I’ll try to make it again with more photos for you!
- 1 medium butternut squash (1 1/2 lbs.) peeled, seeded and cut into chunks ( frozen also works well with this dish but they will be softer.)
- 8-oz. pkg. light cream cheese ( Soy Cream Cheese works great! )
- 2 Tbs. brown sugar
- 1 Tbs. ground cinnamon
- 1 tsp. garam masala
- 2 medium onions, chopped * Optional
- 8 (8-inch) flour tortillas
- 1 cups shredded Monterey Jack cheese
1. Bring large pot of lightly salted water to a boil. Preheat oven to 350 [degrees] F. Coat 13 x 9-inch glass baking pan with cooking spray; set aside. Add squash to boiling water and cook until tender, about 12 minutes.
2. Drain squash, transfer to large bowl and mash well. Add cream cheese, brown sugar, cinnamon and garam masala if desired; blend with hand mixer until smooth. Adjust seasonings to taste. Mix in half of the onions.
3. To assemble: Place 1/2 cup squash mixture along center of each tortilla, roll up tightly and arrange seam side down in prepared pan. Top with cheese.
4. Bake until heated through, about 10 minutes.