Butternut Squash Enchiladas

It is still the season of squash, and even though I long for the luscious tomatoes of summer, I am enjoying these bountiful fruits of winter. The other night, Daniel and I made butternut squash enchiladas after I searched the fridge and pantry for any culinary theme with which to put our random foods together. Mexican is almost always a safe bet when I’m trying to decide what to make, but the fresh cilantro sealed the deal!

Chopped chipotle peppers took the squash to a whole new level, and a some fresh green garlic from the CSA added a wonderful freshness.

Daniel was in charge of assembling the enchiladas–heating the tortillas and filling them with squash and cheese. And I made the salad.

And then added the cilantro… yum!

….And these are the activities that keep me entertained when I get home from work….

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