Maple-roasted butternut squash & ancho-spiced turkey… rolled inside a soft flour tortilla and smothered with cheese & sauce! Embrace the fall season with this amazing, Mexican-inspired dish. AND bring ZEST to your dinner table.
News!!!! Have I got news for you?!?
We’re nearly ready to clink glasses!
This has been a long time in the making, and we are finally at the point where we can share…
My hubby and I have been busy this past year on a cookbook. AND it’s about to be published!!!!!
As a sneak peak, I want to share one of my faves from the book, as it is THE perfect dish for right now!
Why? Because it is fall and I know you’re itching to incorporate all those gorgeous winter squashes at the market into your meals. And because October is chock-full of reasons to make this zesty take on an old favorite!
Game day? Serve enchiladas. Weeknight meal? Enchiladas. Casual gathering with friends or family? Enchiladas! Pre-halloween dinner with the crew? ‘Nuff said.
But moreover, this dish exemplifies what the cookbook is all about.
Soooo, Lexi, what IS this book all about?
Well, for my debut cookbook, my goal was to create a genuine reflection of my cooking style and approach. As a longtime reader, you know that this means cooking with ZEST. Think of it as a simple way to elevate your favorite foods to a whole new realm by simply using an unexpected ingredient or new technique.
For these turkey enchiladas, the zest is delivered in the form of maple & cinnamon in the roasted butternut squash. An unlikely addition to a Mexican-themed dish, however, with the chili-spiced turkey, tart tomatillo salsa, and melty cheese on top, this symphony of flavors is a party in your mouth.
These dinnertime bundles are one of 80 mouthwatering recipes in my new book, spanning breakfast to dessert, and so much fun in between. I can’t wait to tell you more and announce when it is available! Stay tuned… more details coming soon!!
Turkey Enchiladas with Maple-Roasted Butternut Squash
FOR THE SQUASH:
- 1 medium butternut squash about 1 ¼ pounds, peeled, seeded and cut into ½ inch pieces
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons pure maple syrup
FOR THE TURKEY FILLING:
- 2 tablespoons extra virgin olive oil
- 2 medium shallots chopped
- 3 large garlic cloves chopped
- 1 pound ground turkey
- ½ teaspoon kosher salt
- 2 teaspoons ancho chili powder
- ½ teaspoon cumin seeds or 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground allspice
- 10 flour tortillas 8-inch size
- 1 ½ cups shredded mild cheese such as monterey jack or mozzarella
- 2 cups tomatillo salsa or green enchilada sauce mild or medium
- ¼ cup chopped cilantro
- ¼ cup chopped white onion
- Preheat your oven to 375 F.
- Place all of the ingredients for the squash except the maple syrup in a large cast iron skillet or baking dish, and toss to combine. Roast for 30-35 minutes until the squash is tender, then add the maple syrup and roast for 5 more minutes. Remove from the oven and reduce the oven temperature to 325 F.
- While the squash is roasting, cook the turkey. Warm the olive oil in a skillet, and add the shallots and garlic. Cook over medium-low heat for 2-3 minutes until softened. Add the turkey, salt and remaining spices, and cook, breaking up the meat with a spoon. When the meat is fully cooked, combine it with the squash, stirring just to combine.
- Combine the salsa with the cilantro and onion in a small bowl. Spoon a little of the salsa into a 12 x 9-inch baking dish so that it just covers the bottom. Fill each tortilla evenly with filling, roll up and place in the baking dish seam side down. Cover the enchiladas with the remaining sauce and the cheese.
- Bake for 15-20 minutes, until the cheese is browned. Serve warm.