Italian-adas
Print Recipe
Some time ago I was invited to a last-minute get-together… learning that the hostess was vegetarian, I threw together butternut squash enchiladas. Just using what I had on had I created a recipe that everyone at the party wanted… my neighbor still talks about them. Well, now I’ve put my Italian spin on them… going to call them ‘Italian-adas’. Butternut squash, mushroom and cheese wrapped in tortillas and topped with an Italian themed tomato sauce... oh, yes… and then a little more cheese 😀
Servings
8 people
Cook Time
80 minutes
Servings
8 people
Cook Time
80 minutes
Italian-adas
Print Recipe
Some time ago I was invited to a last-minute get-together… learning that the hostess was vegetarian, I threw together butternut squash enchiladas. Just using what I had on had I created a recipe that everyone at the party wanted… my neighbor still talks about them. Well, now I’ve put my Italian spin on them… going to call them ‘Italian-adas’. Butternut squash, mushroom and cheese wrapped in tortillas and topped with an Italian themed tomato sauce... oh, yes… and then a little more cheese 😀
Servings
8 people
Cook Time
80 minutes
Servings
8 people
Cook Time
80 minutes
Ingredients
Filling Ingredients
Sauce Ingredients (makes 5 cups)
Also Needed
Servings: people
Instructions
  1. Preheat oven to 400º. Line a 13x18x1 inch baking sheet with foil. Toss cubed squash, sliced mushrooms and diced onion with 2 TBSP olive oil and parmesan cheese to coat evenly. Spread in a single layer on baking sheet. Bake for 20 to 30 minutes; until squash is tender. Stirring every 10 minutes. While squash is baking, make sauce.
  2. Heat ½ cup olive oil in a large saucepan. Add 1 cup diced onion and sauté until translucent. Stir in garlic, parsley, tomatoes, tomato paste, sherry and seasonings. Simmer for 20 minutes.
  3. Smear 1 TBSP sauce down the center of each tortilla. Top the sauce with about ¾ cup of the roasted butternut squash mixture and then sprinkle with 2 TBSP of the shredded cheese. Roll up burrito style.
  4. Spread ½ cup sauce in the bottom of a very large baking pan. Place rolled tortillas on top. Spread remaining sauce on top of tortillas and sprinkle with remaining shredded cheese.
  5. Bake at 350º for 30 minutes; or until cheese is melted and Italian-adas are heated through.
  6. Mangia!!
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Italian-adas

Some time ago I was invited to a last-minute get-together…learning that the hostess was vegetarian, I threw together butternut squash enchiladas.  Just using what I had on had I created a recipe that everyone at the party wanted…my neighbor still talks about them.  Well, now I’ve put my Italian spin on them…going to call them ‘Italian-adas’.  Butternut squash, mushroom and cheese wrapped in tortillas and topped with an Italian themed tomato sauce…oh, yes…and then a little more cheese 😀

  1. Preheat oven to 400’. Line a 13x18x1 inch baking sheet with foil. Toss cubed squash, sliced mushrooms and diced onion with 2 TBSP. olive oil and parmesan cheese to coat evenly. Spread in a single layer on baking sheet. Bake for 20 to 30 minutes; until squash is tender. Stirring every 10 minutes. While squash is baking, make sauce.
  2. Heat ½ cup olive oil in a large saucepan. Add 1 cup diced onion and sauté until translucent. Stir in garlic, parsley, tomatoes, tomato paste, sherry and seasonings. Simmer for 20 minutes.
  3. Smear 1 TBSP. sauce down the center of each tortilla. Top the sauce with about ¾ cup of the roasted butternut squash mixture and then sprinkle with 2 TBSP. of the shredded cheese. Roll up burrito style.
  4. Spread ½ cup sauce in the bottom of a very large baking pan. Place rolled tortillas on top. Spread remaining sauce on top of tortillas and sprinkle with remaining shredded cheese.
  5. Bake at 350’ for 30 minutes; or until cheese is melted and Italian-adas are heated through.
  6. Mangia!!