I've been meaning to post this recipe for ages - it's not really a hot weather dish, but let's face it we haven't had a lot of hot weather recently! It's something you can do in the slow cooker on a weekend or when you are out at work (that being the beauty of slow cookers). I did it on a day when I was working from home so I could put everything in the slow cooker at lunchtime and forget about it until dinner time.
I really like goat's cheese (which is lucky as I once won a year's supply) and love enchiladas but had only made chicken ones before, so thought this recipe for butternut squash and goat's cheese enchiladas looked amazing - and it isn't something I'd have thought to do in the slow cooker but it works brilliantly.
The recipe is from a book called The Slow Cooker. To serve 4, you need:
1 large butternut squash, peeled and diced
4 tbsp. olive oil
1 tsp salt
3 tsp ground cumin
1 large onion, diced
1 tbsp. dried oregano
3 cloves garlic, finely chopped
1 tbsp. chilli powder
450g canned pureed tomatoes or passata
1 tbsp. clear honey
450ml vegetable stock
12 corn tortillas (I used flour tortillas)
225g goat's cheese
Preheat the oven to 200C. Toss the diced butternut squash with 2 tbsp. of the oil, half the salt and 1 tsp cumin. Roast in a baking dish for 30-40 minutes until softened. I sometimes do extra and add the rest to a salad.
Heat the rest of the oil in a frying pan and and the onion and garlic. Fry for a couple of minutes until soft, then add the rest of the cumin, the salt, chilli powder and oregano and cook for a minute. Stir in the tomatoes, honey and stock, bring to the boil and cook for 5 mins. Blend until smooth in a food processor or blender.
Spoon a little sauce into the base of your slow cooker so the tortillas don't stick. Cover the bottom of the slow cooker with a layer of tortillas (one might be enough depending on the size) and top with a layer of butternut squash, some sliced goat's cheese, a layer of sauce, and another tortilla.
Layer again with squash, cheese and sauce and finish with some sauce and some cheese. Cover and cook on the slow cooker's lowest setting for about 2 hours, and enjoy!
I'm sending this to Meat Free Mondays, hosted by Jacqueline at Tinned Tomatoes.
