Tag: squash

Squash and Bean Enchilada Bake

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I revamped a recipe I’d gotten from New Seasons a few years ago and never made and it was a HUGE hit. My Fiance and I ate this for two meals a day until it was gone because it was just THAT good! It felt like comfort food without all the guilt!

INGREDIENTS:

1 can pinto or black beans, rinsed and drained (I used 2 cups of pinto beans we’d cooked and stored in the freezer)
2 cups cooked squash, cubed (I use butternut squash, peeled, cut into cubes and roasted the day before)
1 medium tomato, diced
1/2 cup diced onion
2 garlic cloves, minced (again, 2  = 6 in my house)
3 Tbls olive oil
1/4 cup cilantro
1 cup pepper jack cheese, shredded
2 tsp Mexican (or enchilada) seasoning (I used 1 tsp each of Southwest and Bold Taco seasoning from Penzeys)
1 tsp salt
6-10 corn tortillas (shoot for non GMO/ organic if you can. I used 8 tortillas
1  15-19oz can of enchilada sauce, divided into 3 equal portions
1/2 cup cheddar or Mexican style shredded cheese

INSTRUCTIONS:

  1. Preheat oven to 350 degrees. In a large skillet, over medium heat, saute onions and garlic in olive oil for 8 minutes. Add Mexican seasoning and salt, stir well.20160217_173007
  2. Add squash, beans, tomato and cilantro. Remove from heat and place in a bowl, stirring with 1/2 cup pepper jack cheese.
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  3. Cover the bottom of a 9×13 baking dish with enchilada sauce. Put one layer of tortillas along the bottom and cover with half of your squash mixture and the 1/4 cup pepper jack cheese and enchilada sauce.20160217_174115
  4. Cover with another layer of tortillas and another layer of squash mixture. Top with the remainder of enchilada sauce, pepper jack cheese and the Mexican or cheddar cheese.20160217_174435
  5. Cover and bake for 25 minutes. Remove cover and bake an additional 10 minutes.20160217_190519
  6. Serve with sour cream and any extra cilantro you have on hand.

Be sure to come back and comment how you liked this recipe!

Here are the stats for 8 tortillas and a 19oz can of enchilada sauce. Calculations based on 9 servings and not including sour cream.

Nutrition Facts
Servings 9.0
Amount Per Serving
calories 280
% Daily Value *
Total Fat 16 g 25 %
Saturated Fat 7 g 35 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 28 mg 9 %
Sodium 703 mg 29 %
Potassium 241 mg 7 %
Total Carbohydrate 25 g 8 %
Dietary Fiber 5 g 22 %
Sugars 5 g
Protein 12 g 23 %
Vitamin A 96 %
Vitamin C 17 %
Calcium 27 %
Iron 10 %

Butternut Squash, Apple and Bacon Soup

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I know we’re heading into Spring, but this is really a delightful and refreshing anytime soup that’s not too time intensive and a fan favorite in my household!

Ingredients:
2 slices bacon
1/2 medium onion, chopped fine
white and pale green parts of 1 large leek
1 large garlic clove, minced (but who are we kidding, I always use 4x that)
1 bay leafe
1.25 lb butternut squash, seeded, peeled and cut into 1″ cubes
1 medium tart apple (such as a granny smith), peeled and chopped
2 cups broth (we used homemade turkey stock)
2 Tbl sour cream

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1. Cook bacon in a skillet until crisp and drain, reserving fat. Crumble bacon and set aside.

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2. In a heavy saucepan, cook onion, leek, garlic and bay leaf with salt and pepper to taste in reserved bacon fat over medium heat, stirring until softened.

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3. Add squash, apple, broth and 1/2 cup water. Simmer, covered, until squash is very tender, about 15 minutes. Discard bay leaf.

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4. Puree in a blender or food processor until smooth. Add water until desired consistency is achieved, then whisk in sour cream.

5. Garnish with bacon. Serve hot and enjoy!

**This soup also freezes remarkably well, but expands quite a bit, so be sure, if you’re putting in in glass gars or tupperware, you leave some room for that expansion to happen without breaking the glass or busting the lid off the top.