Butternut Squash Enchiladas

Print
Email
|

kgw.com

Posted on April 15, 2009 at 12:35 PM

Updated Thursday, Sep 17 at 9:42 AM

RECIPE: Butternut Squash Enchiladas

INDEX: Vegetarian Entrees - Oba!

Flavor: Sweet butternut squash filling with a rich walnut flavored cream.

Appearance: Neat composition of greens, quinoa, and enchiladas topped with a tan sauce, cotija, red peppers, and chives.

Temperature: 120

Texture: Creamy with a slight bite from the tortillas.

INGREDIENTS: YIELD: 1 SERVING

Roasted Squash Enchilada Mix (recipe follows) 6 oz. wt.

White Corn Tortillas 3 each

Toasted Walnut Sauce (recipe follows) 3 fl. oz.

Quinoa Salad (recipe follows) 1 #8 scoop (6 oz. wt)

Salsa Cruda 1 tsp.

Cotija Cheese - crumbled 1 Tbsp.

SQUASH FILLING INGREDIENTS: YIELD: 15LBS.

Butternut Squash - diced 1/2" - roasted until tender 10 lbs.

Tomatoes (large) - roasted 19 ea.

Thyme - fresh, chopped 3T +1 tsp.

Roasted Garlic Puree (see recipe) 1 Tbsp.

Chipotle Pepper Powder 7 Tbsp.

Onion - diced 1/4", caramelized 4 lbs.

Brown Sugar 7 tsp.

Kosher Salt 3 T

Pepperjack Cheese - grated 1.25 lbs.

PROCEDURES:

1. Roast the ingredients separately until tender. Cool. Combine all ingredients and mix thoroughly. Store refrigerated until needed.

WALNUT SAUCE INGREDIENTS: YIELD: 3 QT.

Butter - browned in a sauce pan 1 oz. wt.

Onion - diced 1/4" 8 oz.wt.

Celery 4 oz. wt.

Walnuts - toasted and chopped fine 1 lb.

Whipping Cream 1 qt.

Vegetable Stock (see recipe) 3 cups

Kosher Salt 2 Tbsp.

Lemon Juice 1 tsp.

Sriracha Hot Sauce 2 tsp.

Roasted Garlic Puree (see recipe) 1 Tbsp.

PROCEDURES:

1. Combine all ingredients in a large sauce pan and reduce until lightly thickened. Transfer , cool and store refrigerated until needed.

QUNOA SALAD INGREDIENTS: YIELD: 4 CUPS YIELD: 16 CUPS

Quinoa - preferably red quinoa 2 cups 8 cups

Water 1 quart 1 gallon

Cabernet Vinegar 1 fl. oz. 1/2 cup

Sherry Vinegar 1 fl. oz. 1/2 cup

Olive Oil 3 fl. oz. 1.5 cups

Garlic - fresh, minced 1 Tbsp. 4 Tbsp.

Tomatoes - diced 1/4" 8 oz. wt. 2 lbs.

Chives - sliced 1/8" 2 Tbsp. 1/2 cup

Parsley - minced 1 Tbsp. 1/4 cup

Kosher Salt - Pepper Blend 1 Tbsp. + 1 tsp. 6 Tbsp. + 2 tsp.

Red Onion - diced 1/8" 2 oz. wt. 8 oz. wt.

Fresh Basil 1 Tbsp. 4 Tbsp

Fresh Thyme 1 1/2 tsp. 2 Tbsp.

Fresh Oregano or Marjoram 1 1/2 tsp. 2 Tbsp.

PROCEDURES:

1. Rinse the quinoa thoroughly using a strainer. Drain and place into a sauce pan with the water.

2. Bring to a boil, reduce to a simmer, cover and cook until all of the water is absorbed, about 15 minutes. You will know it is done when all the grains have turned from white to transparent and the spiral-like germ has separated.

3. Allow to cool slightly. Add and mix in the other ingredients. Transfer, label & store refrigerated until needed.

WHEN ORDERED:

1. Soften three white corn tortillas in hot oil. Place a #24 scoop (2 oz. wt.) of squash filling mixture in the middle of each tortilla and spread out to the ends. Roll up the filling to form the enchiladas.

2. Place the enchiladas on a sizzle platter in the oven for 5 minutes or until heated thoroughly. Remove to an entree plate.

3. Top the enchiladas with the walnut cream, garnish with the cotija cheese and salsa. Scoop the quinoa on the plate. Serve immediately.

Print
Email
|