Monday, November 11, 2013

Meatless Monday Recipe

So I have a slight obsession with a certain food blog.  Today when reading her newest post I noticed that it was actually a meatless post, and since we here in the Valley View participate in the Meatless Monday Movement I thought I might share it with you all so you can enjoy the amazingness of her recipes.  Check it out @ http://pinchofyum.com/butternut-squash-mushroom-enchiladas-with-tomatillo-sauce

Butternut Squash & Mushroom Enchiladas with Tomatillo Sauce
Author:
 Serves: 12
 
Ingredients
For the enchiladas
  • 1 small onion, chopped
  • 1 large jalapeño, chopped, seeds and ribs removed
  • 1 cup chopped bell pepper (2 peppers)
  • 2 tablespoons butter
  • 2-3 cups butternut squash, peeled and cubed
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 16 ounces fresh chopped mushrooms
  • 12-15 corn tortillas
  • 2 cups shredded cheese
  • Mexican toppings: cilantro, avocado, queso fresco
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For the sauce
  • 2 lbs. tomatillos
  • 4 cloves garlic
  • ½ cup cilantro
  • 2 cups broth
  • ½ cup half and half or cream
  • salt to taste
Instructions
  1. Sauce: Remove the husks and place the tomatillos on a greased baking sheet. Roast for 20 minutes at 400 degrees, until the skins have brown or black spots on them and the tomatillos are soft. Place in a blender with the garlic and cilantro and puree until mostly smooth. Transfer to a saucepan and add the broth. Simmer for 20 minutes, until the sauce has thickened. Add the cream and season with salt.
  2. Squash Filling: In a large nonstick pan over high heat, roast the jalapeño and bell pepper. Do not stir too often; let the skins get browned and roasted. Add the onions and saute for a few minutes. Add the squash, 1 tablespoon butter, cumin, chili powder, and salt; saute until the squash is fork tender. Set aside.
  3. Mushroom Filling: Place 1 tablespoon butter back in the pan; add the mushrooms and saute until soft and browned. Season with salt and additional cumin and chili powder.
  4. Assembly: Preheat the oven to 400 degrees. Wrap the tortillas in a moist paper towel and warm in the microwave. Stuff the softened tortillas with a little bit of squash and mushrooms. Roll and place seam-side-down in a baking dish. Repeat until finished; cover with sauce and top with cheese. Bake for 10-15 minutes until cheese is melted and bubbly. Serve with your favorite toppings.
Notes
This recipe was perfect for us because even though it makes a ton of enchiladas, you can just keep the filling and sauce for a few days and then make a few enchiladas throughout the week as needed. As written, the filling would stuff about 20-25 small corn tortillas. The size of pan to use will depend on how many you’re baking at one time
*Note the above recipe was taken directly from http://pinchofyum.com/butternut-squash-mushroom-enchiladas-with-tomatillo-sauce

I highly advise you check out her blog and ENJOY the many amazing recipes and stories she has to share.  I have yet to try something of hers that is not amazing.