Butternut squash is the only fall/winter squash that I can eat regularly. It has a great flavor, its easy to prepare, and it has a great texture. The filling I am making here is for enchiladas but it could be used for burritos (as has been requested) or just to eat by itself. I really shouldn’t post before lunch, this is driving me crazy with hunger.

Here’s what you need:

36 Corn Tortillas

2 Medium Butternut Squash(es?)

1/3 cup onion-Small Dice (pinky nail)

2 Tablespoons Chopped Garlic

2 cups peas-Preferably frozen.

1/4 cup cream

4 Tablespoons butter

3 Tablespoons Oil+2 Cups or so for the Tortillas

Salt & Pepper to taste.

Here’s how to make it:

Peel the squash with your trusty vegetable peeler. If you were looking for an excuse to buy a good peeler, this is it. I highly recommend the Messermeister (shown), just get a good one with a swivel head and teeth.

Come no further, for death awaits you all with nasty, big, pointy teeth.

Its easy with the right peeler.

Avert Your eyes, this squash is naked.

Cut the top (stem) off and about 1/4 inch of the bottom, then cut the squash in half lengthwise and scoop out the seeds and guts.

Its got guts.

Cut the bottom portion off at the point where the cavity starts, this will make it easier to cut evenly.  Cut into large dice pieces (thumbnail size or slightly bigger). Try to keep the size consistent, this will allow it to cook evenly.

Toss the cut squash in 2 Tablespoons of oil, set aside.

In a very large skillet, sautee the onion over high heat (8 or 9 setting) with the 1 Tablespoon of oil. When onion starts to brown, add the squash and continue to sautee over high heat. Stir at least once a minute. You want the squash to brown but not to burn. If the squash doesn’t brown, don’t worry, it’ll still taste fine, your pan is probably too crowded.

I'm Crowded, Roll Over.

After about 7 minutes of high heat, turn it down to med high and add the garlic. If you have a lid put it on it will shorten the cook time and help the squash cook evenly. If you don’t have a lid, just stir it often for even cooking.

Cook to desired consistency. For burritos I like to leave it chunky and with a bit of texture, but for these enchiladas I wanted it fairly smooth and creamy. It is really up to your preference here. Also, if you are making burritos with this, you’re done, just salt to taste. Try mixing it with some black beans, corn, edamame, or anything else that sounds good.

For the enchiladas we want to mash it so get out your potato masher and mash away. Feel free to put it in the food processor, use your immersion blender, or even mash them with a fork, just mash them fairly smooth.

Add the peas. Stir in the cream and butter. Salt and pepper to taste. Set aside to cool.

Finished Product? Beth thinks so.

Fill a small skillet with oil or shortening.  Heat for 5 minutes on medium high.  Dip the edge of a tortilla in it, if it bubbles, its ready.  Using a pair of tongs (or improvise with whatever you can find) completely immerse the tortilla in the oil, remove immediately and place on a cookie sheet.  Repeat for all the tortillas.  Allow to cool for 5 to 10 minutes.

Careful they rip easily.

Place tortilla flat on the plate and place about 2 Tablespoon of filling right down the middle.  Roll and place into a large rectangular cake pan.

As full as you would like.

When finished rolling, cover the rolled enchiladas in the cake pan with your favorite sauce.  A suiza sauce is highly recommended, but most green or white sauces will do.  A red sauce would also work, but it wouldn’t be as good.

Cover the pan with aluminum foil and bake at 425 for 30 minutes.  Remove the foil and bake at 375 for another 30 minutes.  They’re ready to serve.