Butternut Squash & Black Bean Enchiladas

Butternut Squash Enchiladas
I love butternut squash. Actually, I love all squashes. 
It is my humble opinion that winter squash are one of the most versatile, delicious, and easy to prepare vegetables. They are also super simple to grow and come in an amazing array of funky shapes and colors. In fact, I am such a dork about squash that I’ve gathered some some fun tidbits about this special vegetable, um…fruit, for your reading enjoyment.TAW90812-2

TAW90784-1Squash are one of the oldest cultivated crops in the Western hemisphere. They were first gathered and consumed in the area between Mexico and Guatemala around 8000 B.C. Apparently back then only the seeds were eaten though, because the early varieties were bitter and didn’t contain much flesh.

The butternut squash is the new kid on the block having only made its appearance in 1944.

We commonly refer to squash as a vegetable, but it is actually considered a fruit. Like cucumbers and melons they are part of the Cucurita genus.

This stuff is good for you!!! Winter squash is a fantastic source of antioxidants, including Beta Carotene and Alfa Carotene. It is also full of vitamin C (about 1/3 of daily value in a every cup), has anti-inflammatory properties, and contains omega 3 fatty acids. TAW90838


This fall I am setting out on a journey of squash exploration (and I hope you’ll come with me). I plan to hone my squash taming skills with some of the lesser know varieties like Carnival and Gold Nugget. I also will get rough with the beastly Hubbard squash (they say the best way to open this monster is to throw it on the floor). This week though, I thought I would start off slow with one of the most common of the winter squashes, the butternut. The butternut squash has a beautiful pale yellow skin and is shaped like a vase or a bell. Inside the deep-orange flesh has a sweet, nutty flavor and when mashed or pureed turns into a silky consistency that makes an excellent soup. Butternut squash can also be roasted, baked or boiled. In this recipe it is slowly simmered in a combination of cider vinegar and soy sauce which results in a mind-blowing tangy yet sweet flavor. The squash is then partially mashed and combined with leeks, black beans and cheese- yumm! This is a simple dish with a bold flavor that is sure to please.


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1 Comment

  • I have the goods and making it this week. Delish!

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