A very orange dinner.
In the continued spirit of all things fall, tonight’s dinner was an ode to everyone’s favorite bloggie vegetable: the butternut squash. Once upon a time I spent hours hacking at a full squash to get to the inside, and after breaking a knife and nearly my own hand, I vowed never again. So thankful it comes pre-chopped at most grocery stores.
I haven’t been cooking dinner much due to D’s being in law school most nights, but I decided as the weather changes that I miss making dinner, and vow to cook it at least 2x a week. So tonight’s dinner was an attempt at mixing some autumn with some Mexican. So doable.
I found a recipe for “Butternut Squash Enchiladas” on vegetariantimes.com and it was pretty much what I was going to do anyway. Here’s what I changed:
- Used about 12 ounces of butternut squash – cubed and microwaved for 10 minutes, then mashed
- Used Tofutti cream cheese (approximately half a container)
- Used Daiya to top the enchiladas
- Swapped out the green onions for a chopped green bell pepper
- Nixed the cumin & nutmeg – the adobe was flavor enough!
It was very very orange indeed – especially coupled with the Spanish Rice (which btw yellow rice not even vegetarian, read labels peeps!). And no, not a healthy dinner – but the butternut squash does take it up a notch in that area. This was one of those decadent and divine dinners that you savor every bite of – so rich in flavors. D went back for seconds, which carries a lot of clout around here in terms of re-makeability.
Definitely makes enough for leftovers (see: tomorrow night’s dinner) and fills the belly big time. I forgot that I had become un-Daiya. After using it again tonight, I think I still am. Back to the faux-cheese hunt I go. But not before I enjoy an orange-colored pumpkin chocolate chip cookie!