I really love vegetarian cooking – - I think it’s exciting. Exploring vegetarian cooking really exposes you to new techniques and ingredient combinations you would have never considered. This recipe is one of my all-time favorites.
This recipe uses my favorite vegetable of all time – - butternut squash – - in a really interesting way. I would have never thought to combine butternut squash and tomatillos. If you have never seen a tomatillo before, they are small and green, with a paper husk on the outside. After you husk the tomatillos they will be sticky on the outside, so you really have to wash them.
I am submitting this recipe as written, but would like to make a few suggestions I got from the recipe review on the Epicurious website. First of all, chunk the butternut squash and toss it with olive oil, a little chili powder, cumin, and a pinch of cinnamon. Roast it until it starts to carmalize and go from there. I have also added black beans instead of corn before, but if you do use corn you can buy roasted corn in bags at Trader Joe’s. Speaking of Trader Joe’s, I am not a believer in the pre-peeled butternut squash. I read a review in Cook’s Illustrated that confirms my belief that the stringy part where you get the seeds has a lot of flavor that you only get with the fresh. But, if you are busy, do what you need to do!
Butternut Squash Enchiladas with Tomatillo Sauce
Bon Appétit, 1998
- 2 small butternut squash (about 2 1/2 pounds total), halved
- 2 tablespoons olive oil
- 1/4 cup chopped onion
- 1 tablespoon minced garlic
- 1/2 cup drained canned corn
- 12 6-inch-diameter corn tortillas
- 2 cups grated Monterey Jack cheese (about 8 ounces)
- 2 cups grated mozzarella cheese (about 8 ounces)
- Tomatillo Sauce
- Sour cream
- 1/3 cup chopped pitted black olives
Tomatillo Sauce Recipe
- 1 1/4 pounds tomatillos, husked
- 2/3 cup chicken stock or canned low-salt broth
- 2/3 cup chopped fresh cilantro
- 2/3 cup chopped green onion tops
- 1 large jalapeño chili, sliced
Cook tomatillos in pot of boiling water until soft but still whole, about 4 minutes. Drain. Place tomatillos in processor. Add remaining ingredients; puree. Transfer to bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
