From the author, Stefan Bloom: Who doesn’t love enchiladas? These are made with the very delicious kabocha squash (most often seen in Japanese tempura). The salsa verde, made with poblano chiles and tomatillos, comes together easily and is a great option anytime you need a green chile sauce. (I usually serve these with whole pinto beans.)
From Plant-Based on a Budget: Is there such a thing as fall-inspired enchiladas? Well, these Kabocha Squash Enchiladas with Salsa Verde certainly feel like it. As strange as pumpkin-filled enchiladas sounds, trust us, they are so incredibly delicious! Plus, the addition of the spicy and tart salsa verde (or green salsa) makes them even more delicious.
What exactly is this funny named squash? Kabocha squash is a Japanese winter pumpkin often used in Asian cuisine for tempura and other preparations. It is very sweet in flavor (even sweeter than butternut squash), large in size, and a bit lumpy on the outside. It has a deep dark green colored skin and it is most delicious when baked.
If you cannot find this variety of squash, you can use the traditional butternut squash instead.
If you’re not familiar with salsa verde (or green salsa) and you’re wondering if you could replace it with regular salsa instead you should know that they are prepared with different ingredients (although the concept is the same). Salsa verde uses tomatillos (small green-like tomatoes) instead of regular red tomatoes and it is much more tangy and zesty in flavor.
The tangy flavors compliment the sweetness of the kombucha squash so well! Please try these Kabocha Squash Enchiladas with Salsa Verde and let us know what you think.
Finely chopped red onion, cilantro, and radish; hot sauce; and lime wedges
Preheat the broiler. Put the poblanos, onion, garlic, tomatillos, and jalapeno on a baking sheet. Sprinkle with the cumin, coriander, salt, and pepper. Drizzle the oil over the top. Put the sheet in the oven, 3-4 inches from the heat, and broil until peppers are blackened and soft, around 8-10 minutes. (If anything starts to burn or, in the case of the tomatillos, burst, remove them from the oven as necessary.) Alternately, you can blacken everything over a fire or the flame on a gas stove, but that takes kind of a long time, given that you have to do everything one at a time. Still, if you're so inclined, or if you have a fire going in your grill, go for it. Set the sheet aside to cool, and turn the oven to 400 degrees F (204 degrees C). When the salsa verde ingredients are cool (around 10 minutes), peel the poblano and jalapeno peppers, discard the seeds from the poblanos, and put everything into a blender or food processor. Puree until smooth. Season with salt and pepper to taste. Set aside.
While the salsa verde ingredients are cooling, put the squash in a medium bowl, and toss with the 1/2 teaspoon cumin, coriander, oil, salt, and pepper. Place on a small baking sheet, and roast in the oven until caramelized and cooked through around 30 minutes. Remove from the oven and set aside.
Smear a few tablespoons of salsa verde over the bottom of an 8' x 8' baking dish. Put 1/8 of the squash onto a tortilla, and top with a teaspoon of salsa verde, some of the chopped red onion, and some of the chopped cilantro. (If you're using good-quality tortillas, you won't have to heat them, but cheaper tortillas can benefit from a quick frying in hot oil to make them more pliable and less likely to break when rolled.) Roll the tortilla up, and put it in the baking dish, seam-side down. Repeat with the remaining tortillas. Pour the rest of the salsa verde over the top, and smooth it out with the back of a spoon. Bake for 20 minutes, remove from the oven and let rest for 5-10 minutes to cool. Serve with additional onion, cilantro, radish, lime wedges, and hot sauce on the side.