SQUASH RECIPES: Enchiladas Calabaza . . . Golden Vegetable Lasagna

Enchiladas Calabaza

FILLING:

5 pounds calabaza or winter squash

3 to 4 tablespoons canola oil, divided

2 cups diced onions

8 ounces reduced-fat cream cheese

1 cup sliced green onions

1½ teaspoons chili powder

Z, teaspoon cinnamon

1 teaspoon oregano

1 teaspoon coriander

1 teaspoon cumin

1 teaspoon salt

14 corn tortillas (5½ inches in diameter)

SAUCE:

¾ cup diced onion

½ cup water

½ teaspoon cayenne pepper

½ teaspoon black pepper

½ teaspoon salt

½ teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon cumin

2 cups tomato sauce

¼ cup minced cilantro

1 cup shredded Cheddar/Monterrey Jack

Preheat oven to 350 degrees. Peel, seed squash. Cut flesh into 1-inch pieces. Spread pieces out on rimmed baking sheet. Drizzle with 1 to 2 tablespoons oil. Toss to coat.

Bake about 30 to 45 minutes, until cooked through. Remove from oven. Transfer to large bowl. Mash up squash a bit, then set aside.

In large skillet, heat remaining 2 tablespoons oil. Saute diced onions. Stir in cream cheese until melted. Remove from heat. Stir in squash, green onions, chili powder, cinnamon, oregano, coriander, cumin, salt. Steam tortillas to soften. Place about ¼ cup of squash in center of tortilla. Roll up, place seam side down in lightly oiled baking dish.

In saucepan, place onion, salt, water, black pepper, cayenne, garlic powder, chili powder, cumin. Cover, simmer until onions are tender. Stir in tomato sauce, cilantro. Heat briefly.

Pour sauce over top of enchiladas. Sprinkle cheese on top. Bake until heated through, cheese is melted. Remove from oven. Serve.

Yield: About 14 enchiladas.

Approximate nutritional analysis per serving: 187 calories, 9 grams fat (4 grams saturated), 21 grams carbohydrates, 6 grams protein, 549 milligrams sodium, 17 milligrams cholesterol, 3 grams fiber.

Golden Vegetable Lasagna

LASAGNA:

2 tablespoons unsalted butter

2¼ cups winter squash, peeled, cubed

1 cup water

Salt and pepper to taste

1 15-ounce can pure pumpkin puree

1 egg

10 egg roll wrappers (5-inch square)

1¾ cups shredded aged Gouda

8 large basil leaves

CREAMY WHITE SAUCE:

2 tablespoons butter

½ cup finely chopped shallots

¼ cup all-purpose flour

2 cups 2 percent milk, warmed

¼ cup grated Parmesan cheese

Salt and pepper to taste

In nonstick skillet, melt butter. Add squash, 1 cup water. Simmer over medium heat. Season with salt, pepper. Cook, stirring, until water evaporates, squash is golden, tender, about 13 to 15 minutes; set aside.

Position rack in the upper third of oven. Preheat to 400 degrees.

Meanwhile, lightly grease 8-inch-square glass baking dish. Spread ½ cup white sauce (instructions follow) in bottom. In bowl, whisk together pumpkin puree, egg.

Cut half of egg roll wrappers into 3 strips each. Fill bowl with hot tap water (dip wrappers in water to rinse off starch). Use 1 wrapper, 3 strips to cover white sauce in bottom of dish in single layer. Spread ½ cup of pumpkin mixture on top. Sprinkle with 1/3 cup cheese. Repeat this layer. Add another layer of wrappers. Spread with 1 cup white sauce then top with squash, basil, 1/3 cup cheese. Add another layer of wrappers, remaining pumpkin mixture, 1/3 cup cheese. Top with remaining wrappers then spread with remaining white sauce.

Cover dish snugly with foil. Bake on sheet in upper third of oven for 30 minutes. Uncover dish, sprinkle remaining ¾ cup cheese on top, bake until golden, bubbling, about 10 minutes. Cool for 15 minutes before cutting.

For white sauce: Melt butter in medium saucepan over medium heat. Add shallots. Cook until tender. Stir in flour for 2 minutes. Gradually whisk in milk. Bring to boil. Cook 2 minutes, whisking constantly. Remove from heat. Stir in Parmesan, salt, pepper.

Yield: Serves 6.

Approximate nutritional analysis per serving: 446 calories, 44 percent of calories from fat, 22 grams fat (14 grams saturated), 42 grams carbohydrates, 21 grams protein, 755 milligrams sodium, 120 milligrams cholesterol, 3 grams fiber.