Recipes & Food Styling

Celebrate Indigenous Peoples Day!

I love to celebrate Indigenous Peoples Day with a special meal made with ingredients that were commonly eaten hundreds of years ago in this area. These enchiladas are made with flour tortillas, rice, melty cheese, salsa and peppers like any delicious enchiladas, but instead of chicken or beef, butternut squash is the star of this show! 

Corn from the cob is also a key ingredient in this tasty bite honoring our history!

Butternut Squash Enchiladas

Yield: 4 Servings

1 butternut squash

2 ears of corn

2 cups tomato salsa

1 cup wild rice, cooked

1 cup canned black beans, drained and rinsed

2 cups freshly grated Mexican cheese

4 large flour tortillas

1 cup sour cream

Preheat the oven to 350°F

Cut the squash in half, and remove the seeds. Place both sides of the squash flat-side down on a parchment-lined baking sheet, and roast in the oven just until tender, about 1 hour.

In a large mixing bowl, combine the corn, 1 1/2 cups of the salsa, the wild rice, beans, and 1 cup of the cheese. Stir together to combine ingredients well.

Remove the squash from the oven, and set aside to cool. When the squash has cooled, dice it and fold it into the mixture.

Place 1/4 of the mixture in the middle of each of the flour tortillas. Wrap the tortillas, and place in a baking dish. Bake until the tortillas are toasted golden brown all along and the cheese is melty, about 40 minutes. Top with remaining salsa and sour cream.