Originally Posted on http://collegeveg.vox.com/
so i talked about doing this a long, long time ago, and oh look - i finally am.
in may, after i fell, cracked 2 ribs, and sprained my wrist, i couldn't do, well, pretty much anything. including dishes. so i became the queen of massive, one dish meals, that could be microwaved on paper plates for the next week.
it was about this time that i got bored and Ta~Da, actually created my first recipe.
See, I'm in love with the restaurant Seva, specifically their Enchilada Calabanza. I knew that the main ingredient in these enchiladas was Butternut Squash, and that it had the normal enchilada sauce, cheese, and green onion. but I was unsure about the rest.
So I began investigating. Looking up Squash enchilada recipes left and right on-line (because what else are you going to do with two cracked ribs but sit at home on the computer?) but nothing sounded exactly like what I remembered tasting. So I took a little bit from this recipe, a little bit from that, and this is what I came up with:
2 pkg frozen winter squash
1/3 tub light cream cheese
1 Tbsp cumin (guesstimate)
1 Tbsp cinnamon
1 tsp coriander
½ tsp chili powder
½ tsp nutmeg
1 bunch green onion
½ pkg corn tortilla
2 cans mild old el paso enchilada sauce
1 can medium old el paso enchilada sauce
1 pkg shredded low fat cheddar
1 pkg shredded low fat cheddar jack
first, defrost the frozen squash, either by letting it sit in the fridge for 6 hours, or, microwaving it, 1 minute at a time, flipping it over in between until it is thawed. then pour off a bit of the excess water on the squash before putting it in a large, microwave save bowl. next soften the 1/3 tub cream cheese in the microwave, before stirring it into the squash. microwave the mixture in 30 second to 1 ½ minute intervals, stirring in-between until the mixture reaches a good consistency. (no longer runny, able to spoon it into tortillas) while that is thickening, wash and chop the green onions. once the mixture is a good consistency, stir in the chopped green onions and the spices. add more spices to taste.