Roasted Squash Enchiladas with Ancho Chili Cream sauce

I know this seems to be a little much as a recipe, but it really isn’t. I make the chile the day before, and roast the squash the morning before — and then dinner is a snap. These are so flavorful — I’ve never served them to anyone who didn’t love them! MAKE THEM!

Serves 4 to 6

1 small butternut squash, peeled, seeded and cut into 1” cubes
1 T. olive oil
Salt, to taste
Freshly ground black pepper, to taste
6 dried ancho or guajillo (my current fave), stemmed and seeded
2 c. vegie or chicken broth
3 T. butter
1 onion, diced
2 cloves garlic, minced
1 t. ground cumin
½ t. Mexican oregano
1 T. tomato paste
2 T. flour
2 c. cream
Lime juice, to taste
1/3 c. minced cilantro
2 c. shredded cheddar cheese, divided
1 c. vegetable oil
12 tortillas

Preheat the oven to 400°F.

For the enchiladas, toss the butternut squash in the olive oil and season with salt and pepper. Transfer to a large roasting pan, cover with foil, and roast for 20 minutes. Uncover and roast for an additional 10-15 minutes, or until tender. Set aside to cool.

Meanwhile, make the sauce. Bring the vegetable or chicken broth to a boil. Toast the whole chiles in a dry skillet over medium heat, pressing down on them with a spatula, for 5 to 10 seconds per side, or until they crackle and darken in color. Place the toasted chiles in a small bowl. Add the hot vegetable or chicken broth and let soak 10 minutes. Puree the reconstituted chiles with the broth in a blender. Push the chile puree through a sieve into another bowl.

Heat the butter in a saucepan over medium heat. Add the onion and garlic to the pot and sauté 3 to 4 minutes, or until soft. Add the cumin and oregano and sauté 1 minute more. Stir in the tomato paste. Add the flour and cook, stirring, for another minute. Remove from the heat and whisk in the cream. Bring to a boil over high heat constantly whisking until thickened. Add the chile puree, and let simmer for 8 to 10 minutes. Season with salt, pepper and lime. Let cool slightly. I added about 1/4 cup more of broth to make the sauce somewhat pourable.

Toss together the roasted squash, minced cilantro, 1 ½ c. shredded cheddar and ½ cup of the sauce. Butter a 9” square baking dish. Heat the oil to 365 degrees. Dip one tortilla into the hot oil for 10 to 15 seconds, or until pliable, and drain on paper towels. Heap a spoonful of the squash mixture into the center of the tortilla and roll. Place the enchilada, seam side down, into the buttered baking dish. Repeat with the remaining tortillas and filling. Spread the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Cover with foil and bake for 30 minutes. Uncover and bake for another 10 minutes, or until bubbling around the edges.

Trisha
From Nuevo Latino cooking class with Lucy Vaserfirer, In Good Taste

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