You know the seasons are changing because I just composted the last of my CSA produce. They’ve been in the vegetable drawer for a few weeks now. They seemed very precious, because they were pretty golden and peppermint striped beets. I had something very special planned for them. But never quite special enough, so I kept waiting and waiting. Until they were unusable. I have fun keeping up with the CSA veg, but there’s something liberating about buying whatever sort of vegetables you please in the grocery store. I try to stay mostly seasonable, but, let’s face it…nothing is growing in NJ in winter. I try to keep with a wintery mix of butternut squash, cauliflower, greens, mushrooms, fennel, things like this. And then I combine them all in a big beautiful enchilada!! These enchiladas have a lot of flavors, but they all go very nicely together. It’s not as complicated to make as it might sound, because you can roast squash, boil kale, and make a sauce all at the same time. I used goat cheese inside the enchiladas, because I love the flavor with butternut squash, and because I thought it might make for a lighter texture than wads of melted cheddar or jack. There’s melted cheddar on top, though! Wouldn’t feel like enchiladas without some type of melty cheese! I apologize for the picture, I know it’s not one of the best, but it’s really hard to take an attractive picture of an enchilada!!
Here’s Tom Waits with Time. I think I’ve probably posted it before, but it’s just that good!
6 six inch wheat tortillas – warmed
1 – 2 cups grated sharp cheddar
1 medium-sized bunch kale, washed, stems removed (about 4 packed cups)
1 medium-sized butternut squash, peeled, seeds removed, diced into 1/3 inch pieces (2 or 3 cups)
1 cup black beans, rinsed and drained
1 shallot, minced
1 clove garlic, minced
1 t each dried sage, rosemary and oregano
salt & pepper
1/2 cup crumbled goat cheese
2 T olive oil
1 small shallot, minced
1 clove garlic, minced
1 t each dried sage and rosemary
1 t red pepper flakes, or to taste
1 large red pepper, seeded, roasted, peeled and chopped (or 1 cup from a jar)
1 can fire-roasted diced tomatoes
1/2 cup toasted pecans
1 t smoked paprika
small handful kalamata olives
1 T butter
1 t balsamic
Bring a large pot of salted water to a boil. Drop the kale in, and cook for about ten minutes, till it’s bright and soft. Drain. When it’s cool enough to handle, chop it quite fine.
Meanwhile…preheat the oven to 425. Lightly coat the butternut squash pieces with olive oil, and spread them in a single layer on a large baking sheet. Cook for about twenty minutes, till they start to soften, turn brown and caramelize. Then toss in the beans, shallot, sage, rosemary, and oregano. Pierce the skin of the garlic clove and set it on the edge of the tray. Continue to roast for fifteen to twenty more minutes, till the squash is well-browned (but not burnt!) and the shallot has browned and caramelized.
In a large bowl, combine the beans, squash and kale. Mix well. Smush/chop the garlic and stir that in. Then crumble the goat cheese in and stir. You don’t want it to be too smoothly incorporated – pockets of cheesy flavor are nice. Season with salt and plenty of pepper.
While the squash is roasting you can make the sauce. In a medium-sized saucepan over medium heat, warm the olive oil. Add the shallots and garlic and stir and herbs, and stir and cook until the garlic starts to brown. Add the peppers, stir and cook, add the tomatoes and olives, and then the paprika and cinnamon. Bring to a boil, reduce heat and simmer a few minutes, then add the butter and balsamic.
In a food processor or blender, process the pecans till quite finely ground. Add the pepper/tomato mixture, and continue to process till fairly smooth.
Preheat the oven to 375. (or turn it down to that, if you’ve just been roasting squash.) In a small roasting pan, brownie pan, or other baking dish that’s around 7 X 10 or thereabouts, spread a thin layer of sauce. In your filling bowl, divide the filling into six parts. Place a tortilla in the pan, put about 1/6 of filling in, roll up the tortilla, and place it seam side down in the sauce. Repeat with the other tortillas. Line them up next to each other. Spoon the rest of the sauce over. Sprinkle the cheese over top. Bake for about 20 minutes, till the cheese is melted and bubbly.
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