I made these the other night, wanting some kind of different, modern mexican food. Just looking at green peppers and portobellas in the store made me feel bleh, so I picked up squash and some other things that were so good, I decided to write out a recipe. Please tell me if something doesn’t make sense.

The picture is kind of bad, and these are about 2 days old now. But they are good, trust me!

::Savory Squash Enchiladas::
1 medium acorn squash, halved lengthwise and seeds removed
1 medium delicata squash, halved lengthwise and seeds removed
2 medium yukon gold potatoes, diced
2 large leeks, trimmed and halved lengthwise
1 small red onion, chunky diced
ground cumin (about 1.5 teaspoons)
ancho chili pepper powder (about 1.5 teaspoons)
salt
pepper
1 tb butter
1.5 tb olive oil
20 small flour tortillas
about 30 oz chili sauce (I used the recipe below, taken from a blog, but I can’t for the life of me remember where it is from! If anyone knows, please post!)
1 small can of mild green chiles
Block of colby jack cheese

Preheat oven to 425
Line a cookie sheet with foil and arrange halved squash on top.
Sprinkle cumin and ancho chili powder over squash.
Melt about a tablespoon of butter and mix in another tablespoon of olive oil.
Brush over squash liberally. Salt and pepper the squash to taste.
Roast at 425 for an hour.

Meanwhile, mix potatoes, leeks and red onion in a jelly roll pan.
Mix with remaining olive oil, sprinkle with salt and pepper to taste.
Roast for about 35-45 minutes, until browned at 425.

When roasted, remove leeks from pan and slice.

When roasted remove squash and dice.

Mix potato mixture, leeks, and squash in a large bowl, mixing in about 4 tb of the green chiles. Add additional salt if needed.

Line 2 jelly roll pans with enchilada sauce to keep from sticking.

Start filling tortillas with mixture, adding a tablespoon or so of the chili sauce to the top of the filling. Roll and arrange in jelly roll pans.

Sprinkle shredded cheese over tops of enchiladas, and coat with remaining sauce.

Bake at 375 until cheese is melted and bubbly.

I actually went ahead and made another half batch of the chili sauce to cover the enchiladas with once baked. They did dry out a bit, but were soo tasty, especially because the squash was very juicy. I served with sour cream as well.

::Chili sauce recipe:: (adapted from some cooking blog somewhere out there)
3 Tablespoons olive oil
1 Tablespoon flour (i used masa flour)
1/4 cup New Mexico chili powder (I used regular mild chili powder, in the Mexican section in the baggies)
16 ounces chicken stock (you can use veggie broth)
10 ounces tomato puree
1 teaspoon oregano
1 teaspoon ground cumin

In a saucepan, heat the oil. Add flour and cook, whisking for 1 minute. Add the chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes, lid partially off, until flavors are well-blended, stirring occasionally. Season to taste with salt.

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