Squash Enchiladas with Mole Rojo and Goat Cheese. Anyways, I ordered some amazing Butternut Squash Enchiladas at Cactus and have been dreaming about them (and the waiter) ever since. Turns out that butternut squash enchiladas is not that easy of a recipe to find. I’ve eaten at Cactus too; that’s where I’m from. I’m pretty sure I’ve had that waiter at the W. Seattle Cactus before. Pico de Gallo and Sour Cream for serving. 5 cups diced butternut squash. Yes, i am still a dork through and through. Remove stems, seeds and veins from both kinds of chiles ( I wore gloves). Well, technically they just moved into a brand new house in Kent which is outside of Seattle. i too love the butternut squash enchiladas at catcus. Stir to combine and simmer over medium low heat for 30 minutes. After about 15 minutes add a dash of salt. The kind souls that eat my experimental dishes sometimes ask for recipes and this is an easy way to pass them along. I decided to try and make them since it is the perfect time of year for gourds. I love that I came across your blog!! Put chiles in bowl and pour boiling water over them. Choose the distance you want to search for a pickup location: IN THE BOX:: Cheddar Cheese, Corn Tortillas, Butternut Squash, Black Beans, Tomato Sauce, Onion, Garlic, Cilantro, Mole Spice Blend, Bittersweet Chocolate Chips. – then it got added back in. Add a layer of caramelized onions, an ounce of crumbled goat cheese, generous handful of each of kale and pumpkin cubes. Add chile puree and fry, stirring constantly, until dry, about 20 minutes. Pass pureed chiles through sieve or food mill and set aside. Also supplemented the filling with pre-cooked shrimp – delish. 8 Burrito Size White Corn Tortillas  ( lightly fry each one in small amount of oil for aboutt 30 seconds each) Add chicken stock to make fairly loose mixture, 4 to 6 cups, and continue cooking, adding more stock as necessary. 8 corn tortillas4 oz monterey jack4 oz chevre goat cheese1 small squash such as butternut or sugar pumpkin1 large sweet onion, thinly sliced1 T butter2 T olive oil, divided plus more for crisping tortillas2 cups kale, roughly chopped, mole rojo:1/4 c avocado oil3 cloves garlic, peeled and left whole2 T chipotle chili powder1 T chili powder2 T sesame seeds1/4 c raisins (golden or regular)1/4 c almonds1 oz dark chocolate2 T masa (or finely ground cornmeal)1/2 t cinnamonpinch ground cloves2 c chicken stock1 15 oz can fire-roasted tomatoes, to garnishavocado, slicedradish, thinly slicedsour creamfresh squeeze of lime. Hope you enjoy. My experience with mole up to that point was limited to watching Bobby Flay make it once but what the heck? 8-10 corn tortillas. The perfect vegetarian meal for fall and they freeze well too! Blog at WordPress.com.Ben Eastaugh and Chris Sternal-Johnson. Nice and cute. Add a few Tablespoons of goat cheese. Hey, I was actually doing a search for butternut squash enchiladas because I had this same menu item from Cactus in July and thought it was absolutely amazing! 30 Minute MealServes 4Grain Free, Gluten Free, Dairy FreeJuicy artisan bratwurst steamed with tangy organic sauerkraut then pan-seared, served with a warm grain mustard potato salad and extra mustard for dipping. Some affiliate links are used within the site. These items will be delivered unless removed. though, instead of the mole i made a salsa verde as the sauce. He made us some very delicious steak tacos with chimichurri sauce and jalapeno pickled onions for dinner one night. 1 Tablespoon brown sugar October 7, 2009 in Entrees, Uncategorized, Vegetarian, A few months ago, my friend Crissie and I visited our good friend Cindy and her husband Aaron in Seattle. I still can’t believe you took a pic of the waiter. Small world! Dip 1 tortilla in the mole and cover completely. I wish I would have taken a photo of those. Hi Spring! Eating my afternoon snack at work and thinking about the Butternut Squash Enchiladas from Cactus, how much I love them and I should make sometime. It is bit a laundry list of ingredients but I bet you already have most of them in your pantry. 1 White onion; roughly chopped Add butter and olive oil to a medium skillet pan on medium heat until butter is melted.

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