Here’s a recipe inspired by the bold flavors and chiles of Mexico and the American Southwest.

 

1 small butternut squash, peeled, seeded & cut into 1” cubes

1 tablespoon olive oil

Salt, to taste

Freshly ground black pepper, to taste

6 ancho chiles, stemmed & seeded

1 cup chicken broth

3 tablespoons butter

1 onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon Mexican oregano

1 tablespoon tomato paste

2 tablespoons flour

2 cups cream

Lime juice, to taste

1/3 cup minced cilantro

2 cups shredded cheddar cheese, divided

1 cup 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 chicken broth to a boil. Toast the whole chiles in a dry skillet over medium heat, pressing down on them with a spatula, for 15-20 seconds per side, or until they crackle and darken in color. Place the toasted chiles in a small bowl. Add the hot chicken broth and let soak 10 minutes. Puree the reconstituted chiles with the broth in a blender. Pour 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 3-4 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 8-10 minutes. Season with salt, pepper, and lime. Let cool slightly.

 

Toss together the roasted squash, minced cilantro, 1 ½ cups shredded cheddar, and ½ cup of the sauce. Butter a 9”-square baking dish. Heat the oil to 365°. Dip one tortilla into the hot oil for 10-15 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.

 

© Lucy Vaserfirer