Does anyone have a good recipe for butternut squash enchiladas, like the dish from Seva in Ann Arbor?

Question

I love the Butternut Squash Enchilada's from Seva restaurant in Ann Arbor. I am trying to recreate them at home. Please send me recipes! Thanks.

Answer 1

I found 2 recipes...I am gonna have to try these!

Butternut Squash Enchiladas with Salsa Verde - Makes 8 servings.
1 package (16 oz.) diced peeled butternut squash, or 1 1/4 lb. squash, seeded, peeled and diced
Canola oil spray
1 can (15.5 oz.) pinto beans, rinsed and drained
3/4 cup (3 oz.) crumbled reduced-fat feta cheese, divided
8 large (about 7-inch) corn tortillas
1 jar (16 oz.) salsa verde
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh cilantro leaves, for garnish (optional)
Place squash in medium saucepan. Add 1 cup water. Cover pot tightly, and place over medium-high heat. Cook until squash is tender but not mushy, 12-15 minutes, depending on size of cubes. Drain squash, and set aside.

Meanwhile, preheat oven to 350 degrees. Select a baking dish just large enough to hold the eight tortillas, folded over and slightly overlapping, so that they fit snuggly in the dish. (You may want to “test” and see if the baking dish is the proper size by arranging unfilled, folded tortillas in it, as they would be once filled and ready to bake.) using the canola oil spray, lightly coat the interior of the baking dish and set aside.
Place beans in mixing bowl. Using fork, partially mash beans. Add squash and blend, leaving mixture coarsely mashed, with some beans still whole. Mix in 1/2 cup of the cheese. Season filling to taste with salt and pepper.
Coat a tortilla on both sides with cooking spray. Lay it on a plate. Spoon 3/4 cup of filling on one half of the tortilla. Fold tortilla in half over filling. Set it at one end of the baking dish. Repeat, placing filled tortillas so they overlap, filling baking dish tightly. Pour puréed sauce over assembled enchiladas. Sprinkle remaining cheese over sauce. Cover pan with foil.
Bake enchiladas about 30 minutes, until they are heated through and tortillas are soft. Uncover and serve garnished with cilantro, accompanied by cooked brown rice, if desired.

Butternut Squash Enchiladas
Squash Filling
1 med butternut or acorn squash (2 lb)
1 tbl olive oil
1 clove garlic, minced
1/4 cup yellow onion, diced
1/2 cup fresh corn, uncooked (frozen, ok)
3 cups monterey jack cheese, grated
1 doz corn tortillas
1/3 cup vegtable oil

To Prepare the Squash Filling
Preheat oven to 400°. Cut squash in half lengthwise and clean out seeds Place in small baking dish cut side up in one half inch of water and cook until soft (40-50 minutes). Let cool and spoon out meat. Heat olive oil in a large sauté pan over medium heat. Add garlic, onions, and sauté 2-3 minutes until translucent. Mix in squash and corn and set aside.

To Assemble the Enchiladas
Heat vegetable oil over high heat and fry tortillas individually until soft. Pat dry with a paper towel. Grate cheeses. Place a spoon or two of squash mixture on a tortilla along with some cheese, roll up and place into a 9x13 baking dish. Repeat, placing enchiladas side by side, until baking dish is full. Top enchiladas with sauce and a little cheese and bake at 350° for 15-20 minutes.