Butternut Squash Enchiladas with Peanut Sauce

I made the Butternut Squash Enchiladas that I found on Late Nite Kitchen, as adapted from the recipe by Chez Jose. They were very tasty! I was pleasantly surprised that these weren't as sweet or rich as I was fearing they would be. All of the spices, particularly the pepper, really helped to balance things. Also, I was dubious about the apple, since it doesn't get heated except in the oven, it added a nice texture with being crispy, but you didn't taste that it was an apple. These are great, and I will definitely make them again!

On Late Nite Kitchen, it says that they are a lot of work, but worth it. I drastically cut down on the work by using a shortcut and bought pre-cut butternut squash from Roche Brothers, steaming it in the microwave until tender (nine minutes) instead of roasing a whole one in the oven (one hour). Also, and this didn't save any time, I used Fat Free Organic Vegetable Stock instead of using Veggie Bouloin and water, left out the jicama (love it, but forgot to buy it) and I used EVOO instead of Vegetable Oil.


Filling for the Enchiladas

The sauce after adding the peanut butter...I eyeballed the peanut butter...won't do that again as I got a little too much...not bad, just made the sauce a little thick.





Mmmm...nothin' says lovin' like hot and fresh from the oven.

Dig in! (I made it lasagna-style by layering the tortillas...yep, I'm that lazy!)