Squash Enchiladas with Creamy Goat Cheese and Homemade Enchilada Sauce
makes 8 enchiladas
2 whole delicata squash
1 onion, thinly sliced
2 cloves garlic, thinly sliced
4 tablespoons neutral oil, such as canola or vegetable
8 oz creamy goat cheese, at room temperature
2-15 ounce cans black beans, drained and rinsed
8 large flour tortillas
Enchilada Sauce, recipe follows
5 ounces Queso fresco
Thinly sliced scallions, avocado, cilantro and sour cream for serving
Preheat oven to bake at 375 F.
Cut the squash in half lengthwise and scoop out the seeds and stringy insides with a spoon. Lay the squash flat side down on a cutting board and slice into 1/2 inch thick slices. Move squash slices on to a baking sheet and toss with 2 tablespoons of oil and a big pinch of salt. Spread the squash out into an even layer on the sheet pan and move to the oven. Bake for 30 minutes or until the squash is tender and starting to brown. Set the the squash aside until cool enough to handle.
While the squash is baking, place 2 tablespoons of oil in a large saute pan over medium heat. Add the onions, garlic and 1 teaspoon of kosher salt to the pan, toss with the oil and cook for 10 minutes or until the onions are translucent. Remove from the heat and aside until read to use.
Move the cooled squash, black beans, onion and garlic into a large bowl, crumble the goat cheese over the top and season with 1 teaspoon of salt. Gently mix everything together with a spoon.
Lightly grease a 9x13 baking dish and place it on your counter. Lay 8 tortillas out on the counter and place approximately 1/2 cup of the squash mixture in the middle. Roll closed and place in the baking dish. Repeat filling and rolling process with remaining tortillas and squash mixture. Pour the enchilada sauce over the top of the tortillas and crumble the queso fresco evenly on top of the sauce.
Move pan to the oven and bake for 45 minutes or until the sauce is bubbling and the cheese is starting to brown. Serve hot with sliced scallions, sliced avocado, cilantro and sour cream.
2 tablespoons neutral oil, such as canola of vegetable
2 tablespoons flour
1 tablespoon chili powder
2 teaspoons ground cumin
6 ounces tomato paste
1 tablespoon chipotle paste
14.5 oz can crushed tomatoes
1 cup chicken or vegetable stock
Heat the oil in a medium saucepan over medium heat. Add the flour and stir to combine. Cook the flour for 2 minutes or until it turns a light brown color and starts to smell nutty. Add the chili powder and cumin and stir to combine. Cook for 1 minute. Stir in the tomato paste and chipotle paste and cook for 2-3 minutes or util it turns a dark, brick red color. Stir in the crushed tomatoes, chicken stock and 1 teaspoon of kosher salt. Bring to a low boil, give it a few big stirs, then turn the heat to low and let the flavors meld for 10 minutes. Taste and add more salt if needed. Remove from the heat and use immediately or move to a storage container and refrigerate for up to 1 week.