Acorn Squash Enchiladas
After 98 days, this past Sunday was the conclusion of permit requests, inspections, construction, and setup for our Airbnb! Our original goal was to be ready by mid-August but at almost every step in this process, we hit roadblocks. I naively thought this would be an easy process. Our first guest arrives tomorrow so I’m now panicking that I forgot an important item, or our dogs will start barking in the middle of the night. Fingers crossed all goes well!
Now let’s talk about the aroma coming from the kitchen with these acorn squash enchiladas. A little smoky, a little spicy, and hits those fall comfort cravings. Acorn squashes are easy to roast and provide a delicious seed, for those of you who like to roast your own seeds. This recipe makes 7 fully stuffed enchiladas. I’ll eat two if I’m starving but one will do the trick for a leftover lunch.
Acorn Squash Enchiladas
Makes 7 enchiladas
Acorn squash (~1.5 lbs)
1 can black beans
1 small onion
1 large jalapeno
1/2 red bell pepper
1 tsp minced garlic
1/2 TBS Olive Oil
1/2 cup cilantro
2 cups fresh spinach
1 tsp chili pepper
1/2 tsp oregano
1 tsp cumin
1/2 tsp salt
12 oz can Red Enchilada sauce (1 1/2 cups separated). I typically use Las Palmas
7 large Tortillas
3/4 cup shredded white cheddar or pepper jack cheese
Optional toppings: fresh tomato, avocado slices, sour cream/greek yogurt, additional cilantro
Preheat oven to 390 degrees
Line a baking sheet with a liner or parchment paper
Slice acorn squash in half, scoop out the core and seeds.
Cut each squash half in thirds, set on prepped baking sheet
Drizzle with olive oil, salt and pepper
Roast squash for 30 minutes, flipping half way through
Speed it up: Slice acorn squash in half, remove core and seeds, and season the inside with olive oil, salt and pepper. Place on a plate (inside down) with 2 TBS water, cover and microwave for 8-12 minutes or until soft.
While squash is baking, drain and rinse black beans
Dice 1 small onion (~1/2 cup)
Dice 1 large jalapeño (1/4 cup)
Chop 1/2 red bell pepper (1/2 cup)
Add 1/2 TBS olive oil to deep sauté pan over medium heat
Add onion, jalapeño, bell pepper, and 1 tsp minced garlic.
Turn down to medium-low and cook for 10 minutes
Rinse and chop 2 cups fresh spinach and 1/2 cup cilantro. Set aside.
Remove squash from oven and set aside to cool
Add black beans, 1 tsp chili pepper, 1/2 tsp oregano, 1 tsp cumin, 1/2 tsp salt and 1/2 cup enchilada sauce to pepper mixture. Turn off the heat and gently combine
Remove skin from the squash pieces and chop into 1/2 inch cubes (~ 2 cups of chopped squash)
Fold in the squash, spinach, and cilantro into the bean and pepper mixture
Preheat oven to 350 degrees
Add 1/2 cup enchilada sauce to a 9x13 pan. Spread the sauce out to cover the entire bottom
Add 3/4 cup of squash mixture to a large tortilla, roll up tightly and add to the pan
Repeat the process with 7 tortillas to fill the pan
Drizzle 1/2 cup sauce over the top of the enchiladas
Add 3/4 cup shredded cheese to the top and bake for 15-20 minutes
Top with avocado, cilantro, and/or tomatoes
