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 |
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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 😀
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Ingredients
Filling Ingredients
- 6 cups butternut squash 1/2 inch cubes
- 10 oz mushrooms sliced (4 cups)
- 1 1/2 cups sweet onion chopped
- 2 TBSP olive oil
- 2 TBSP Parmesan cheese
Sauce Ingredients (makes 5 cups)
- 1/2 cup olive oil
- 1 cup sweet onion finely chopped
- 3 cloves fresh garlic finely minced (1 TBSP)
- 2 TBSP fresh parsley finely chopped
- 29 oz petite diced tomatoes (two 14.5 oz cans)
- 6 oz tomato paste
- 3/4 cup Sherry
- 2 tsp Italian seasoning
- 1 tsp sea salt
- 1/2 tsp crushed red pepper
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp granulated sugar
Also Needed
- 8 flour tortillas large
- 12 oz shredded cheese (I used Spring Hill Pesto Jack)
Servings: people
Instructions
- 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.
- 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.
- 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.
- 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.
- Bake at 350º for 30 minutes; or until cheese is melted and Italian-adas are heated through.
- Mangia!!
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