Squash Enchiladas

Serves four as a hearty entrée, or six as a light lunch

12 white corn tortillas

2-4 tablespoons soybean oil

5 pounds Blue Hubbard squash*

2 tablespoons achiote paste**

¼ cup orange or apple juice

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

8 ounces low-fat shredded cheese – mozzarella, cheddar or a mix of the two (optional)

12 ounces mild red enchilada sauce***

Preheat oven to 400 degrees.  Split squash into large pieces (Be careful. Use a sharp, thick-bladed knife or cleaver).  Scoop out seeds (great roasted with a bit of salt).

Wrap squash chinks in heavy foil, place on a baking sheet and roast in preheated oven for approximately 45 minutes, or until soft.  Remove foil wrapping and allow squash to cool until it’s easy to handle.

Scoop flesh from squash into a large bowl.  Stir achiote paste into apple or orange juice to dissolve; add to squash.  Add salt and pepper; mash with fork or potato masher – doesn’t have to be perfectly smooth.

In a medium-sized skillet, heat soybean oil, one tablespoon at a time, over medium heat.  Fry tortillas in oil for approximately 15 seconds per side.  This will make them flexible enough to roll.  Drain well on paper towels.

Lower oven heat to 350 degrees.  Lightly oil or spray an 11×8 inch square baking pan. Take a tortilla and place in from of you on a clean work surface.  Place about four tablespoons of mashed squash mixture on upper third tortilla in a line.  Roll towards you and place rolled enchilada in baking pan, seam side down.  Repeat with remaining tortillas and filling.  When pan is full, pour enchilada sauce over and sprinkle with cheese, if desired.

Bake for 20 minutes, until cheese is melted and bubbling.

Serve immediately with sour cream, if desired, fresh chopped cilantro and a crisp salad or corn salsa on the side.

Notes:

*You may substitute any hard orange squash for this, such as butternut, acorn or Danish, but the Blue Hubbard has the best flavor and texture.  Leftover squash makes a great, low-fat, low-carb thickener for soups and stews, as well as wonderful fritters, either savory or sweet.

**Achiote paste is a tangy mixture of ground annatto seeds and spices.  It comes in a small, plastic-wrapped brick, available at any Latin market (such as Becerra’s) and in many local supermarkets in the Mexican foods isle.  Leftover achiote paste is a great, tangy addition to any soup, chili or stew, and is wonderful as a marinade for veggies, tofu, fish or meat.

***If you can make your own – terrific.  If not, canned or bottles enchilada sauce is available at any Latin market or all local supermarkets in the Mexican foods aisle.

Bueno Appetito!