Kabocha Squash Enchiladas with Salsa Verde

These Kabocha Squash Enchiladas with Salsa Verde are out of this world delicious! Bring on winter-inspired recipes to your table with this tasty recipe!


– 2 poblano chiles, halved – 1/2 of a small yellow onion – 1 garlic clove, peeled – 1/4 lb of tomatillos (around 2-3), husked, rinsed, and dried – 1 small jalapeno chile – 1 tsp of ground cumin – 1 tsp of ground coriander – 1 tsp of neutral oil – Kosher salt and black pepper, to taste – 1/2 of a kabocha squash, peeled, seeds removed, and cut into bite-sized pieces – 1/2 tsp of ground of cumin – 1/2 tsp of ground coriander – 1 1/2 tsp of neutral (vegetable, canola, grapeseed) oil – Kosher salt & black pepper, to taste – 8 corn tortillas, 6' in diameter – 1/4 of a red onion, finely chopped – A handful cilantro, chopped – 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.