Home » Recent Articles » Green Mom's Kitchen » Meatless Monday — Butternut Squash Enchiladas

Meatless Monday — Butternut Squash Enchiladas

By Fredrica Syren

After spending a few weeks in Sweden, I have started craving Mexican food, San Diego style. I don’t want to be snobby, but San Diego does have the best Mexican food this side of the border. My friend Kristen taught me how to make enchiladas, and I just tweaked the recipe a bit. I won’t lie — there is a bit of labor involved in making these, but they are totally worth it.

Sauce:butternutsquashsliced

  • 8 dried Anaheim California chiles or New Mexican dried chiles
  • 2 cups water
  • ¼ cup buckwheat cereal
  • 1 tbsp. dark chocolate
  • Dash of cinnamon,
  • salt and ground chili pepper to taste

Wash chiles and tear off the tops. Place them and everything else for the sauce into a blender and puree until smooth. Strain and remove seeds.

Filling:

  • 1 cup cooked and pureed butternut squash
  • 1 cup grated dairy free mozzarella cheese
  • 6 scallions, mincedbutter nut squash enchilads
  1. Mix everything for the filling and set aside.
  2. Preheat oven to F350.
  3. Soften 6 corn tortillas one at the time in hot oil.
  4. Dip the tortilla into the enchilada sauce, then add filling.
  5. Roll up and place, fold side down, in a baking dish.
  6. Repeat until all tortillas have been filled and stacked in baking dish.
  7. Sprinkle some cheese in an even layer.
  8. Bake for 15-20 minutes until the enchiladas are slightly crispy and cheese has melted.
  9. Serve with rice, beans, guacamole and a leafy salad.

 

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

Check Also

Weekly Menu May 13th

                Monday Broccoli Quiche         …

Leave a Reply

Your email address will not be published. Required fields are marked *

Become a Green-Mom.com member for FREE.

We’ll keep you updated each week on what’s new.

Sign up to receive our short video series and let Green-Mom share her top tips to going green.