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
Ingredients
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1 pound
butternut squash, diced
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1 pound
tomatillos, washed and quartered
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1 cup
cilantro
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1/8 cup
lime juice
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4
garlic cloves
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3
serrano peppers
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1/2 cup
spring onion (or 1 small onion)
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1 teaspoon
salt (or to taste)
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1/8 cup
agave (or sugar)
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1 pound
shrimp (shelled and deveined), cut in bite-sized pieces
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1/4 cup
diced avocado (for garnish)
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cilantro for garnish
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2 tablespoons
creme fraiche
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2 tablespoons
butter
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6
small corn tortillas
Directions
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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.
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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.
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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)
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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.
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Continue to let the remaining tomatillo sauce reduce, for another 15 minutes, while you prepare the corn tortillas. It should reduce by about half.
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Place the shrimp and squash in a corn tortilla and roll to close, with the open side down in a baking dish.
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Bake in the oven at 350 for about 7-10 minutes.
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Stir creme fraiche in to the remaining tomatillo sauce and turn off the heat.
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Take the enchiladas out of the oven, top with creamy tomatillo sauce, diced avocado and cilantro.
I work in the entertainment business, and in my free time, I really enjoy growing my own vegetables, trolling my local farmers markets and trying to re-create yummy dishes I eat at my favorite restaurants. My son is a big influence on how and what I cook. He's my guinea pig and promises to try anything I make once. Luckily the recipes on food52 are bountiful and delicious.
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