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Squash enchiladas

Serves 4, with leftovers

SAUCE

8 plum tomatoes, cored and halved lengthwise
2 cloves garlic, sliced
1/2 large onion, diced
3 1/2 teaspoons ancho chili powder, or to taste
1/2 teaspoon dried oregano
Salt and pepper, to taste
1 1/2 cups water
1 tablespoon vegetable oil
1. Set an oven rack 6 inches from the broiler element. Turn on the broiler.

2. On a large, rimmed baking sheet, arrange the tomatoes cut sides down. Broil for 8 to 10 minutes or until the skins char and the tomatoes soften. Set aside to cool slightly.

3. In a blender, combine the garlic, onion, chili powder, oregano, salt, pepper, tomatoes, and water. Puree until smooth.

4. In a saucepan over medium heat, warm the oil. Add the sauce and bring to a boil, stirring often. Lower the heat and cook about 10 minutes. Taste for seasoning and add more salt or chili powder, if you like. The sauce should have the consistency of heavy cream. Add more water, if necessary.

ENCHILADAS

2 1/4 pounds peeled, seeded butternut squash, cut in 3/4-inch cubes
3 tablespoons vegetable oil
Salt and pepper, to taste
1/2 large onion, finely chopped
1 teaspoon ancho chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/8 teaspoon ground cinnamon
1 1/2 cups (6 ounces) frozen corn kernels
1/4 cup water
2 ounces cream cheese, cut up
Vegetable oil (for brushing)
1 dozen corn tortillas
1 cup grated Monterey Jack
1. Set the oven at 450 degrees. On a large, rimmed baking sheet, toss the squash with 2 tablespoons of the oil, salt, and pepper. Spread it on the sheet and roast for 20 minutes or until tender. Turn the oven down to 400 degrees.

2. In a large skillet over medium heat, heat the remaining 1 tablespoon oil. Add the onion, chili powder, cumin, oregano, cinnamon, salt, and pepper. Cook, stirring often, for 3 minutes. Add the corn and water and let the mixture bubble until the liquid reduces by half.

3. Stir in the cream cheese. When it melts, stir in the squash. Taste for seasoning and add more salt or chili power, if you like. Set aside 1 1/2 cups of the filling for the stuffed peppers.

4. Oil a 9-by-13-inch baking dish.

5. Lightly brush both sides of each tortilla with oil. On a large baking sheet, spread the tortillas, overlapping if necessary, and warm them for 3 to 5 minutes or until they are pliable.

6. Spread 1 tortilla with 1 tablespoon of the sauce. In a line down the center, add 2 tablespoons of filling. Roll up loosely and set, seams down, in the baking dish. Continue with remaining tortillas. Spoon the remaining sauce on top and sprinkle with cheese.

7. Bake for 25 minutes or until a skewer inserted into the middle of an enchilada is hot to the touch when withdrawn.  

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