Butternut Squash Enchiladas

http://newstartclub.com/recipe/147

Butternut Squash Enchiladas

Ingredients

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Instructions

  1. Cut off stem and blossom end of squash. Slice squash in half lengthwise; scoop out seeds. Place in microwave dish cut side down. Microwave up to 10 minutes until tender. Scoop out pulp; mash or purée.
  2. Meanwhile in saucepan, steam onion with a tablespoon of water until tender. Stir in corn. Heat briefly then add to mashed squash.
  3. Warm tortillas about 1 minute in microwave with a damp paper towel on the bottom of the stack and another on the top.
  4. Smear a little salsa on the bottom of a greased baking dish. Lay out tortillas on a work surface; scoop squash evenly onto tortillas. Roll and place seam-side down in baking dish.
  5. Pour chile sauce over enchiladas. Bake 350° 30 minutes. Drizzle cheese sauce over top if you wish after removing from oven.

Makes 12 enchiladas

Comments ( 4 ) Leave a Comment
  1. 1 Audrey Oct 13, 2011, 1:43 AM PDT

    What an interesting recipe! XOXO Carolyn

  2. 2 Ladonna Dec 6, 2011, 2:01 AM PST

    Interested to know why you would suggest using a microwave when it destroys food?

  3. 3 Trudie Dec 27, 2011, 12:42 AM PST

    Several studies have shown that if properly used, microwave cooking does not change the nutrient content of foods to a larger extent than conventional heating, and that there is a tendency towards greater retention of many micronutrients with microwaving, probably due to the shorter preparation time.

    Any form of cooking will destroy some nutrients in food, but the key variables are how much water is used in the cooking, how long the food is cooked, and at what temperature.

    For instance, spinach retains nearly all its folate when cooked in a microwave; in comparison, it loses about 77% when cooked on a stove, because food on a stove is typically boiled, leaching out nutrients.Steamed vegetables tend to maintain more nutrients when microwaved than when cooked on a stovetop, probably due to the shorter cooking time. (http://www.emeraldinsight.com/journals.htm?articleid=1453972&show=abstract)

  4. 4 Kylee Jul 11, 2017, 12:34 PM PDT

    I have Phenylketonuria (PKU) and this is a perfect low protein recipe for me!  Sounds amazing!  And thank you for the info on microwave and nutrients.

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