- 1 butternut squash, peeled, seeded, cut into 2-3cm cubes
- 2 leeks, sliced on a 45° bias
- 3 cloves garlic, pressed
- 1 tsp cumin, ground
- 1 tsp marjoram
- ½ tsp each white and cayenne pepper
- Salt, pepper to taste
- ½ cup olive oil (not extra virgin!)
- 12 small corn tortillas
- 2 cups grated cheese (I used an 80/20 mozzarella/pecorino romano blend)
- 3 cups tomatillos, husks removed
- 6 fresh Roma tomatoes
- 3 jalapenos (canned or pickled are fine)
- 1 cup fresh cilantro
- 2 green onions
- Salt to taste
Preheat oven to 400°F. Place squash and leeks in a 9×13 Pyrex baking dish. Season with the garlic (pressed in a garlic press) and the other seasonings.
Cover Drench in oil, then roast in the oven for 45 minutes.
Meanwhile, make the sauce: Boil 2 liters of water. Add the tomatillos and roma tomatoes. Continue to boil until tomatillos are soft, and roma tomato skins burst. Drain, then remove tomato skins. Place in a blender along with other sauce ingredients, and blend to desired consistency.
Remove baking dish from oven. Spoon squash-leek mixture into corn tortillas, adding about 1 tablespoon of grated cheese to each. Roll and place join-side down back in the baking dish. You will be able to fit 8 enchiladas in the center, then place the remaining 4 on the edges. Return to 400° oven for 7 minutes. Cover with Cover with ~1 cup of the sauce, then ~1 cup of grated cheese, then return to oven for a final 7 minutes.
Serve with quinoa, covered with the remaining sauce. Serves 4-6. Inspired by CSA farmer Sapelo Farms.