End of summer means excess squash everywhere. I was shocked that we did not get any summer squash last week in our CSA. We only received one lovely spaghetti squash that is still waiting to be used. Next week’s delivery list, however, indicated the arrival enough squash to last a month, so I need to get ready for how to go through all of it! It is amazing how versatile squash can be in recipes. And not just zucchini. Despite their unique shapes, sizes, colors, and tastes, I’ve yet to encounter a squash that cannot work in a variety of ways.
One of my favorites? Enchiladas, of course! These are hands down, our favorite recipe of the summer.
Spicy Squash Enchiladas
- 1 medium acorn or butternut squash
- 1/2 c black beans
- 1/4 c roasted hatch green chiles, diced
- 1 c kale, torn and stems removed
- 1/2 onion, diced
- 1 tsp cumin
- 1/4 c salsa
- 2 T tomato paste
- 1/4 c water
- 1 T Penzey’s Arizona Dreaming seasoning (or chile powder)
- salt and pepper
- olive oil
- 6 whole wheat tortillas
- Preheat oven to 375. Slice squash in half and scoop out seeds. Season with salt, pepper, and olive oil. Roast for 45 minutes or until flesh is tender.
- Meanwhile, heat 1 tsp oil in a skillet over medium heat. Saute onion until tender. Add kale, heating until it wilts slightly.
- To make the enchilada sauce, mix tomato paste, water, Arizona seasoning (or chile powder) in a small saucepan over low heat. Bring to a boil, then reduce heat and simmer. Stir occasionally until heated through and thickened.
- When squash is finished roasting, let cool slightly, then remove skin from flesh and dice into pieces.
- Add squash, onion mixture, chiles, and cumin to a food processor. Process roughly until combined. Add black beans, salsa, and salt, to taste. Process again until beans are combined, but still chunky.
- Reduce oven temperature to 350. Spread a spoonful of enchilada sauce mixture around the bottom of an 8×8 baking dish.
- Scoop 2 large spoonfuls (about 1/4 c) mixture into the center of a tortilla. Fold over edges, rolling tortilla so filling is tightly inside. Place seam side down in prepared baking dish.
- Repeat with remaining tortillas and mixture until baking dish is full. (You may have leftover filling). Spread enchilada sauce over tortillas, making sure to wet the top of all tortillas thoroughly (otherwise you’ll end up with crispy edges).
- Bake in oven for 15 minutes, until hot and sizzling.
- Enjoy with a side of guacamole (to balance the heat!) and some shredded lettuce (for crunch!)
Other delicious and versatile ways to use up extra squash: