Squash Enchiladas with Fresh Tomatillo Sauce
Sometimes my favorite dishes are born out of ingredients “new-to-me” that the CSA provides. This time is was a bag of tomtatillos.
As we being our Southern California “lean” into fall, my taste-buds are craving warm autumnal flavors - like that of butternut & acorn squash, roasted root veggies, etc. When I found this recipe (which was easy to veganize) that not only utilized tomatillos, but also satisfyed my seasonal craving, I flagged it immediately. As this was my first official weekend off since quitting retail & starting my new school based job, I planned a wonderful culinary project for the weekend!
I know I’ve had tomatillo sauce & salsa a number of times, I just don’t think I ever visualized what a tomatillo was or how to prepare them. Needless to say, I was a bit perplexed when I brought them home from the market. Come to find out, shucking & preparing them is a very simple task, & I was able to whip up this spicy tomatillo sauce recipe in under 10 minutes!
My sauce seemed a bit too thin when I poured it from the Vitamix to the bowl. I allowed it simmer on the stove for about 30 minutes, & reduced it to the perfect thickness for enchilada smothering.
I love sweet, delicate butternut squash & once it was baked & out of the oven I had a hard time not just devouring it as is. The enchilada filling was a cinch to make - sauté garlic & onions, & mix in mashed squash & corn kernels.
Place a tablespoon of filling in a warm corn tortilla & sprinkle with vegan cheese (I used FYH)…
Roll them up & place seam side down…
& smother with sauce & more cheese. Bake for 20 minutes.
I haven’t quite mastered the art of photographing enchiladas. I am sure there is a trick that I am missing. Regardless, these were so amazing! The unusual paring of butternut squash & tomatillo sauce worked remarkably well. The spicy, tanginess of the sauce was a delightful contrast to the rich, sweet filling.
This dish featured the essence of fall flavors & would make a beautiful addition to a turkey free Thanksgiving spread. I think I might have to make them again!
