Since Mexican is one of my favorite styles of cooking, it's only appropriate that I would have an acorn squash mexican meal ... and I make it all the time in fall! Luckily, the rest of the family humors me and they enjoy eating it all the time too (or at least they don't complain about it!)
Don't forget to save your seeds!
Roasted Garlic, Acorn Squash & Mushroom Enchiladas
1 acorn squash
1 head of garlic
8 oz portobella mushrooms
1 small red onion
1/2 t chili powder
1/2 t salt
1/4 t pepper
6 pieces Kale
2 c monterey jack cheese,shredded, divided (optional)
8 10 inch tortillas
2 cups Salsa Verde (Tomatillo Salsa)
Cut acorn squash in half and remove the seeds. Make slices in the squash with a knife and lay face down in a pan filled with 1/2 in of water. Roast them at 375º for 40-45 minutes. Roast your garlic at the same time with a little olive oil and wrapped in tin foil.
In a pan, saute onion, mushrooms, jalapeno until juices are gone and mushrooms have started to caramelizze.
Scoop out the acorn squash and garlic once it's cooled and mix it so that there are no chunks. Add onion and mushrooms to acorn squash and garlic.
Next, it's time to assemble. On each tortilla, divide your kale, then 1 cup of your monterey jack cheese. Top with acorn squash mixture and roll up the tortillas. Put 1/2 cup of sauce in a sprayed baking dish then then line-up your enchiladas next to each other.
Top with tomatillo sauce and remaining cheese. Bake at 375º for 20 minutes or until cheese on top is getting bubbly.
When I will make these ahead of time, before baking I put them covered n the fridge. Since the acorn squash mixture cools down, I will bake them for up to 30 minutes.