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Butternut Squash Enchilada's

Recipe submitted by karlyn255

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This is my spin on a very popular dish an all natural, vegetarian restaurant in Ann Arbor. It is served at dinner but would make a great breakfast or brunch dish as well. Makes 6 - 10 inch burritos / three servings as a main course / six as a side

Ingredients

1 medium butternut squash
1 -8 oz pack cream cheese.
2 tbs turbine sugar
1 tsp cinnamon
1/8 tsp ginger
1 -8 oz container all natural salsa
6 spelt tortilla shells
1 cup shredded cheddar cheese.

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Method

Cut the squash in half and take out the seeds. Bake the squash in the oven on
350 F until done about 45 minutes.
Scoop out the insides and place in fridge to cool.
You should have about 2 1/2 cups squash.
Once cool drain off any water.
Put a cream cheese in a medium bowl. microwave for 1 minute. remove
and cream together with the squash.
Add the spices.
In an oblong baking dish, butter bottom and sides lightly and put 1/2 of salsa in bottom of pan.
Put 1/6th of the squash mixture in each tortilla and roll.
Put in dish, cover with remaining salsa and then the cheese.
Bake at 375 for 35- 45 minutes until it begins to bubble and cheese is melted and browns slightly. remove from oven and let rest 10 minutes.
Serve with shredded lettuce, chopped tomatoes and green
onion

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Recipe Rating

Preparation Time: 30M

Cooking Time: 45M

What do you think?

hungry girl February 2010

This sounds delicious ... thanks for sharing!

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