Pumpkin Enchiladas

This week the CSA haul included a cheese pumpkin and some baby mizuna (or arugula – some kind of baby bitter green), so I adapted this butternut squash enchilada recipe.

  • 1/2 cheese pumpkin (or almost any winter squash)
  • cumin, chili powder, cinnamon, salt
  • 4 cups bitter greens
  • 1 small onion, diced
  • 2-3 tbsp cream cheese
  • 1 cup cooked beans
  • 10 small tortillas
  • cheddar cheese
  • 1 jar salsa
Cut the pumpkin into large chunks and season with salt, cumin, chili powder, and cinnamon.  Bake in a 350 oven for 90 minutes or until soft.  You can do this part pretty far in advance and keep the cooked pumpkin in the fridge.
Heat some oil in a skillet and sweat the diced onion until softened.  Add the greens and wilt.  Scoop out the pumpkin flesh into a bowl. Mix with the onion, greens, beans, and cream cheese.  Add half the salsa to the bottom of a casserole pan (9×13).  Assemble the enchiladas, then pour the rest of the salsa on top.  Cover with cheddar cheese.  Bake at 400 for 30-ish minutes.

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