A continuation from yesterday:
To make the delicious sauce that goes atop your enchiladas, start by roasting some butternut squash. Peel skin on the squash (don't get one too large because it will be a pain to handle) Then, using a large knife, cut off the bottom and top. Then, cut the squash in half, vertically. Cut each half vertically, and then do it again. You wanna cut it so you can turn it into cubes, like this:
Put in the oven at 400 until tender. This process takes about 45 minutes. You can spead the squash in a casserole dish, or a cookie sheet. Line with foil, either way.
Let cool- you can even do this days ahead of time!
When you're ready, toss the suckers in a blender with 2 cups chicken broth, 1 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon red pepper flakes, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/2 teaspoon oregano.
When the mixture is smooth and the consistency of spaghetti sauce (maybe a little thicker) pour it into a saucepan, on medium high. Let cook for 5-10 minutes, until hot; allow all the flavors to marry. If it's too thick, add more broth. Finally, at the end, add about 1/4 cup half and half. Yes, half and half. It's not healthy, but it adds a great depth of flavor. If you love fat, use real cream instead. If you think fat is the devil, use fat free half and half. Do not use non fat milk- it's pointless. And why would you wanna go and ruin all your efforts?!
Tomorrow, we'll put the whole meal together, and you can serve it for your next vegetarian friendly dinner.
P.S. You can use this sauce for more than enchiladas. Try it on penne, or even over chicken breasts.
5 hours ago