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Author Notes: When I saw that butternut squash was the subject of the contest this week, I realized that next to roasting squash with butter and maple syrup, soup was about the only other recipe I knew of for squash. Apparently a lot of other people make soup with squash too. So, since we get extra credit for a non-soup recipe, I thought I'd challenge myself with a squash recipe that isn't a soup and doesn't utilize the Asian spices in my pantry. My favorite quality about squash is that it adds a sweet and nutty flavor to whatever dish you make with it. And I am a fan of the tartness of tomatillos, so finding both these ingredients at the same stall at my farmers' market inspired me to create a sweet and tart enchilada. —edamame2003
Makes 6 small enchiladas
- 1 pound butternut squash, diced
- 1 pound tomatillos, washed and quartered
- 1 cup cilantro
- 1/8 cup lime juice
- 4 garlic cloves
- 3 serrano peppers
- 1/2 cup spring onion (or 1 small onion)
- 1 teaspoon salt (or to taste)
- 1/8 cup agave (or sugar)
- 1 pound shrimp (shelled and deveined), cut in bite-sized pieces
- 1/4 cup diced avocado (for garnish)
- cilantro for garnish
- 2 tablespoons creme fraiche
- 2 tablespoons butter
- 6 small corn tortillas
- place butternut squash in a baking dish with 1 tablespoon of butter, and a sprinkle of salt and pepper. Roast at 350 for 30 minutes.
- While the squash is baking, place tomatillos, garlic, cilantro, serrano peppers, spring onion, lime juice, salt and agave in a blender and puree for about 3 minutes.
- Put the tomatillo mixture in a saucepan and bring to a boil and then let simmer for about 10 minutes, while you prepare the shrimp. (shell, devein and cut)
- Add 1 tablespoon of butter to a pan and stir fry the shrimp, squash and half of the tomatillo sauce together for about 5 minutes or until the sauce is gone.
- Continue to let the remaining tomatillo sauce reduce, for another 15 minutes, while you prepare the corn tortillas. It should reduce by about half.
- Place the shrimp and squash in a corn tortilla and roll to close, with the open side down in a baking dish.
- Bake in the oven at 350 for about 7-10 minutes.
- Stir creme fraiche in to the remaining tomatillo sauce and turn off the heat.
- Take the enchiladas out of the oven, top with creamy tomatillo sauce, diced avocado and cilantro.
- This recipe was entered in the contest for Your Best Butternut Squash