BUTTERNUT SQUASH ENCHILADAS with Salsa Verde and Jalepeno Beef Strips
For the Salsa Verde:
Ingredients:
1 clove garlic, minced
¾ t. (or more) fine sea salt
1 t. (or more) black pepper
1 t. grated lemon peel
3 ½ T. fresh lemon juice
1 ½ C. chopped Italian parsley
2 T. drained capers
Directions:
Mix first 5 ingredients in a small bowl or small food processor.
Using back of wooden spoon, mash to paste in bowl or pulse in food processor. Whisk in lemon juice. Pour in olive oil in thin stream until blended. Stir in parsley and capers. Season with more sea salt and pepper, if desired.
NOTE: Can be made 6 hours ahead. Cover and chill. Bring to room temperature and rewhisk before using.
For the Butternut Squash Enchiladas-
Ingredients:
4 ½ lb. butternut squash
3 T. olive oil
1 C. cream cheese
¾ C. chopped green onions
2 oz. Alexander Gourmet Jalepeno Beef Strips
Whole wheat tortillas
1 C. chopped tomatoes
1 T. olive oil
1 T. parsley, finely chopped
Salt and pepper to taste
Directions:
Cut butternut squash in half lengthwise leaving the skin on. Scoop out seeds. Place the squash into a roasting dish and drizzle the olive oil over the
inside of the squash. Place in the oven, with the inside facing up and bake at 425 for 45-55 minutes, or until soft. When done, scoop out the
cooked squash into a bowl. Combine with cream cheese, salt and pepper until smooth and creamy. Add green onions. Scissor and finely chop the jalepeno beef strips. Add to butternut squash mixture.
In a small bowl mix 1 C. chopped tomatoes, 1 T. olive oil and 1 T. chopped parsley. Salt and pepper to taste. Set aside.
Place some of the butternut squash mixture in the middle of each tortilla and roll up. Top with Salsa Verde. Garnish with tomato mixture, on the side.
For the Salsa Verde:
Ingredients:
1 clove garlic, minced
¾ t. (or more) fine sea salt
1 t. (or more) black pepper
1 t. grated lemon peel
3 ½ T. fresh lemon juice
1 ½ C. chopped Italian parsley
2 T. drained capers
Directions:
Mix first 5 ingredients in a small bowl or small food processor.
Using back of wooden spoon, mash to paste in bowl or pulse in food processor. Whisk in lemon juice. Pour in olive oil in thin stream until blended. Stir in parsley and capers. Season with more sea salt and pepper, if desired.
NOTE: Can be made 6 hours ahead. Cover and chill. Bring to room temperature and rewhisk before using.
For the Butternut Squash Enchiladas-
Ingredients:
4 ½ lb. butternut squash
3 T. olive oil
1 C. cream cheese
¾ C. chopped green onions
2 oz. Alexander Gourmet Jalepeno Beef Strips
Whole wheat tortillas
1 C. chopped tomatoes
1 T. olive oil
1 T. parsley, finely chopped
Salt and pepper to taste
Directions:
Cut butternut squash in half lengthwise leaving the skin on. Scoop out seeds. Place the squash into a roasting dish and drizzle the olive oil over the
inside of the squash. Place in the oven, with the inside facing up and bake at 425 for 45-55 minutes, or until soft. When done, scoop out the
cooked squash into a bowl. Combine with cream cheese, salt and pepper until smooth and creamy. Add green onions. Scissor and finely chop the jalepeno beef strips. Add to butternut squash mixture.
In a small bowl mix 1 C. chopped tomatoes, 1 T. olive oil and 1 T. chopped parsley. Salt and pepper to taste. Set aside.
Place some of the butternut squash mixture in the middle of each tortilla and roll up. Top with Salsa Verde. Garnish with tomato mixture, on the side.
