I am thankful that my diabetic child is living in this age—a time in which she is able to have a healthy and relatively normal life, compared to that of diabetic children even just a few decades ago, let alone a century ago (when she very likely would have died). These enchiladas are inspired by a dish from Seva Restaurant in Ann Arbor, Michigan. —Helen Shafran

Butternut Squash Enchiladas

  1. Cut squash in half, scoop and discard seeds.
  2. Butter the cut edges and bake in a pan, cut side down, at 425 degrees until fork tender. Depending on the size of the squash, about 45 minutes.
  3. Remove from oven and reduce heat to 350 degrees.
  4. Butter a 9 x 13 inch baking dish and set aside.
  5. Heat a small amount of peanut oil in saucepan over medium-high heat.
  6. Soften one tortilla in the hot oil ever so briefly. Using tongs, place in an first on one side, the the other, working quickly. Then place on a work surface (I use a metal pie pan).
  7. Spoon squash mixture onto one side of softened tortilla, then roll up and place in prepared baking dish. Continue with remaining tortillas, packing them into baking dish evenly. I can usually get 14-16 into the dish.
  8. Pour enchilada sauce over the enchiladas, redistributing sauce between them with a spoon if necessary.
  9. Sprinkle grated cheese eveny on top. Bake at 350 degrees for 25- 30 minutes. Let stand for 5 minutes before serving.
NOTE: You can grate additional cheese and mix it in to the squash filling, and/or put more cheese on top. The filling is also good with a small amount of sour cream is added—which I’ve done to tone down the pepperyness after accidentally dumping in too much chipotle seasoning.
Photo by: levork