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Butternut Squash Enchiladas




Source of Recipe


Vegetarian Times Nov/2000 pg10


Recipe Introduction


Egg Free


List of Ingredients




1 cup chopped lettuce
1 cup prepared taco sauce
1 cups shredded Monterey Jack cheese (8 oz)
1 large tomato, diced
1 medium butternut squash (1 1/2 lbs), peeled, seeded and cut into chunks
1 Tbsp ground cinnamon, or more to taste
1 tsp garam masala (optional)
2 medium onions, chopped
2 Tbsp brown sugar
8 (8") flour tortillas
One 8 oz pkg light cream cheese


Recipe



Bring large pot of lightly salted water to a boil. Preheat oven to 350°F. Coat 13 x 9-inch glass baking pan with cooking spray; set aside. Add squash to boiling water and cook until tender, about 12 minutes.

Drain squash, transfer to large bowl and mash well. Add cream cheese, brown sugar, cinnamon and garam masala if desired; blend with hand mixer until smooth. Adjust seasonings to taste. Mix in half of the onions.

To assemble: Place 1/2 cup squash mixture along center of each tortilla, roll up tightly and arrange seam side down in prepared pan. Top with taco sauce then sprinkle with cheese.

Bake until heated through, about 10 minutes. Serve hot with remaining onions, tomato and lettuce. Serves 8