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
- 1-2 medium to large butternut squash
- 8 oz. cream cheese
- chopped red or green onions, and/or chives, to taste
- chipotle seasoning (liquid or dry), to taste
- salt to taste
- 12 – 16 corn tortillas, standard size
- peanut oil
- 10 – 20 oz. green or red chili enchilada sauce (depends on how “saucy” you like it)
- 8 – 12 oz. combined jack and cheddar cheeses, grated
- Cut squash in half, scoop and discard seeds.
- 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.
- Remove from oven and reduce heat to 350 degrees.
- Butter a 9 x 13 inch baking dish and set aside.
- Heat a small amount of peanut oil in saucepan over medium-high heat.
- 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).
- 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.
- Pour enchilada sauce over the enchiladas, redistributing sauce between them with a spoon if necessary.
- Sprinkle grated cheese eveny on top. Bake at 350 degrees for 25- 30 minutes. Let stand for 5 minutes before serving.