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!
Ingredients
- 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.)
- 2 Tbs. brown sugar
- 1 Tbs. ground cinnamon
- 1 tsp. garam masala
- 1 tsp smoked paprika
- 1 medium white onion, diced
- 2 cloves garlic, minced
- 8-oz. pkg. light cream cheese ( Soy Cream Cheese works great! )
- 8 (8-inch) flour tortillas
- 1 cups shredded Monterey Jack cheese
- Pinch of chili powder for top
- (Crockpot Alternative – 3 cups vegetable broth )
How To:
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.
OR In a crockpot, add your veggie broth, squash, and spices and cook for 4-5 hours.
2. Drain squash, transfer to large bowl and mash well. Add cream cheese, brown sugar, cinnamon, paprika and garam masala and blend with hand mixer until smooth. Adjust seasonings to taste. Mix in the onions and garlic.
3. To assemble: Place 1/4 cup squash mixture along center of each tortilla and a little cheese, roll up tightly and arrange seam side down in prepared pan. Top with more cheese. Sprinkle with a dash of garam masala and a pinch of chili powder if you like it spicy.
4. Bake until heated through, about 10 minutes. Top with your favorite toppings and serve hot.
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