Squash Enchiladas with Tomatillo Sauce

Sometimes my favorite dishes are born out of ingredients “new-to-me” that the CSA provides. This time it was a bag of tomatillos.

As we begin our Southern California lean into fall, my taste buds are craving warm autumnal flavors - like that of butternut & acorn squash, roasted root veggies, etc. When I found this recipe (which was easy to veganize) that not only utilized tomatillos but also satisfied my seasonal craving, I flagged it immediately & planned a culinary project for the weekend.

I know I’ve had tomatillo sauce & salsa a number of times, I just don’t think I ever visualized what a tomatillo was or how to prepare them. Needless to say, I was a bit perplexed when I brought them home from the market. Come to find out, shucking & preparing them is a very simple task, & I was able to whip up a vegan version of this spicy tomatillo sauce recipe in under 10 minutes! My sauce seemed a bit too thin when I poured it from the Vitamix into the bowl. I allowed it to simmer on the stove for about 30 minutes, & reduced it to the perfect thickness for enchilada smothering.

I love sweet, delicate butternut squash & once it was baked & out of the oven, I had a hard time not just devouring it as is. The enchilada filling was a cinch to make - sauté garlic & onions, mix in mashed squash & corn kernels, then top with vegan cheese.

SQUASH ENCHILADAS WITH TOMATILLO SAUCE

Author: Melissa, Honey Bee Vegan (adapted from Epicurious)

Recipe Type: Main Dish

Cuisine: Vegan, Mexican Inspired

Serves: 6

INGREDIENTS

• 2 small butternut squash (about 2 1/2 pounds total), halved

• 2 Tbsp olive oil

• 1/4 cup chopped yellow onion

• 1 Tbsp minced garlic

• 1/2 cup drained canned organic corn

• 12 6-inch-diameter corn tortillas

• 2.5 cups grated vegan mozzarella cheese ( I used FYH)

• Tomatillo Sauce (see below)

• Vegan sour cream, if desired (I like FYH)

• 1/3 cup chopped pitted black olives

INSTRUCTIONS

1. Preheat oven to 400°F. Pour enough water into a roasting pan to come 1/2 inch up sides of the pan. Place squash halves cut side up, in the pan. Bake until tender, adding more water as necessary, about 1 hour 45 minutes. Cool squash completely. Remove seeds from squash; spoon squash into a bowl. Discard squash skin.

2. Heat oil in a heavy large skillet over medium heat. Add onion and garlic; sauté for 3 minutes. Mix in squash and corn. Season with salt and pepper.

3. Heat 1 tortilla over direct flame until soft and heated through, turning with tongs, about 10 seconds per side. Repeat with remaining tortillas.

4. Place 1 heaping tablespoon of squash mixture down the center of each tortilla. Top with 1 tablespoon of each cheese. Roll up tortillas. Arrange seam side down in 13 x 9 x 2-inch glass baking dish. (Can be prepared 6 hours ahead; cover and chill.)

5. Preheat the oven to 350°F. Spoon Tomatillo Sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through, about 20 minutes. Place 2 enchiladas on each of 6 plates. Top with vegan sour cream. Sprinkle with olives.

VEGAN TOMATILLO SAUCE

Adapted from Epicurious

Makes about 2 3/4 cups

INGREDIENTS

• 1 1/4 pounds tomatillos, husked

• 2/3 cup organic vegetable stock

• 2/3 cup chopped fresh cilantro

• 2/3 cup chopped green onion tops

• 1 large jalapeño chili, sliced

INSTRUCTIONS

1. Cook tomatillos in a pot of boiling water until soft but still whole, about 4 minutes. Drain.

2. Place tomatillos in a food processor. Add remaining ingredients; puree.

3. Transfer to a bowl. Season with salt & pepper. (Can be made 1 day ahead. Cover and chill.)

I haven’t quite mastered the art of photographing enchiladas. I am sure there is a trick that I am missing. Regardless, these were so amazing! The unusual pairing of butternut squash & tomatillo sauce worked remarkably well. The spicy, tanginess of the sauce was a delightful contrast to the rich, sweet filling. This dish featured the essence of fall flavors & would make a beautiful addition to a turkey-free Thanksgiving spread. I think I might have to make them again!