Wednesday, November 28, 2012

My spin on a family favorite Enchiladas Calabaza



Seva is an all natural, vegetarian restaurant in Ann Arbor, Michigan. This is my spin on a very popular dish there. It is served at dinner but would make a great breakfast or brunch dish as well.

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.

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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