Whe you get tired of soup, try this one!
The article was in our local fish wrap Oct. 26, 2005
http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/10/26/FDGSJF7RI51.DTL&hw=seasonal+cook&sn=003&sc=701
or
http://tinyurl.com/8tc5f
Here is the recipe
Roasted Squash & Poblano Chile Enchiladas
INGREDIENTS:
3 1/2 pounds butternut squash, peeled and cut into 1/2-inch cubes
1 teaspoon ancho chile powder or other mild chili powder (see Note)
1 tablespoon kosher salt
3 tablespoons olive oil, plus more for greasing pan
3 poblano chiles
1 small onion, thinly sliced
12 corn tortillas
3 cups canned enchilada sauce
3 1/2 cups grated Monterey Jack cheese
Sour cream and guacamole
INSTRUCTIONS:
Preheat the oven to 400°.
Toss the squash with the chile powder, salt and 2 tablespoons of the
olive oil. Place squash on 1-2 baking sheets in a single layer and
roast until the pieces are cooked through and have started to brown at
the edges, around 15 minutes. The squash should still hold its shape.
Set aside to cool.
Reduce the oven heat to 350°. Meanwhile, char the poblanos over a
grill or gas flame. (You can also use a broiler or grill pan.) Turn
frequently as they char and blister -- it's not necessary to char
every inch of skin. This should take about 10 minutes over a grill or
gas flame. Seal peppers in a plastic bag for a few minutes and let
them steam. Remove the chiles from the bag. Remove the charred
skins, the seeds and inner membrane and slice the flesh into thin
strips.
Sauté the onion in the remaining 1 tablespoon of olive oil until soft
and translucent. Combine with the squash and strips of poblano.
Soften the tortillas in a hot, dry cast-iron skillet, about half a
minute on each side. Stack the tortillas and keep them warm until you
are ready to assemble the enchiladas.
Lightly oil a 9-by-13-inch baking dish with olive oil. Pour about
half the enchilada sauce into a pie plate. Dip each tortilla into the
sauce, wiping off excess sauce along the edge of the pie tin.
Place a tortilla in the prepared baking dish and fill with a heaping
1/2 cup of the squash mixture and 1/4 cup of the cheese. Roll the
enchilada and place it seam side down. Continue filling and rolling
until all the tortillas are used. Pour the remaining sauce over the
enchiladas and sprinkle with the remaining cheese.
Bake until hot and bubbly, 30-35 minutes. Serve with sour cream and
guacamole.
Serves 6-8
--
Practice safe eating. Always use condiments.