Beautiful Colorado, a winter wonderland filled with contrasts. Farmers versus townies, high mountains and flat plains, lefty progressives and social conservatives arguing over where to overspend tax dollars. And the people are skinny here when compared with those in the south. Probably because if you don't ski, snowshoe AND run in a day, you have failed.
Or perhaps we can learn a lesson from my sister, the inventor of a really good and low calorie, low fat (yet yummy) Mexican-style treat: Butternut Squash Enchiladas.
Nysa's Butternut Squash Enchiladas (She uses organic everything when possible)
- 1 whole butternut squash
- 1.5 cups grated pepperjack cheese
- Corn tortillas - about 10
- 1 can tomatoes, 1 can tomato sauce
- 2 tablesppons or more of chili powder
- 1 tablespoon Cholula Sauce
- Crushed red peppers to taste
Cut squash into 1 inch squares and bake them until they are squishy. We are at about 6800 feet so cooking tends to take longer here, therefore estimating the time for this is hard. Use the fork test.
Mix tomatoes, tomato sauce, chili powder, Cholula Sauce, and crushed red peppers well to make the enchilada sauce.
Build the enchiladas casserole style: one layer tortilla, one layer squash squars, another layer tortilla, one layer sauce, one layer tortilla, one layer cheese and sauce.
Bake casserole at 350 degrees for 25-30 minutes in Nashville, longer at higher altitudes.