easy butternut squash & goat cheese spread.

after having looked at the word ‘squash’ for the last 10 minutes…..whoa. that’s a weird one.

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oh, you butternut squash and your versatile ways.

i love eating all kinds of squash during the fall - in sooo many forms! you can roast a whole butternut squash and continue to use it in all kinds of different recipes all week long.

this week on the squash-for-dinner front: pete and i had stuffed acorn squash with arugula, sausage & goat cheese one night, butternut squash in a big salad the next night, spaghetti squash with pesto the next night, and spaghetti squash crisped up with pulled pork, corn & salsa the next night.

and the shirt i’m wearing right now is squash colored. I AM SQUASH.

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this dip/spread is so simple and you only really need 2 or 3 ingredients, but you can spruce it up with some other fun stuff like lemon, green onion, sunflower seeds or pepitas for texture!

if you prefer feta cheese over goat cheese, that would be a great substitute.

serving this warm and fresh on toasty bread is quite cozy & delightful. it also goes great with different veggies for dipping!

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Easy Butternut Squash & Goat Cheese Spread

Yields 2-3 cups

Total Time: 45 minutes, Active Time: 15 minutes

Ingredients:

  • 1/2 a medium/large butternut squash, seeded and roasted

  • 5 oz. soft goat cheese

  • 1/2 tsp. sea salt

  • lemon juice or 1 tsp. white vinegar (optional, for acidity)

  • green onion (optional topping)

  • pepitas (optional topping)

  • sunflower seeds (optional topping)

Instructions-

To roast the squash, preheat oven to 425 degrees F. Carefully cut the squash in half lengthwise and remove all the seeds. Lightly oil the skin of the squash and poke all over with a fork. Place in a rimmed baking pan skin side up and fill the pan with a little bit of water to create steam and prevent the bottom of the squash from burning. Roast for about 30 minutes, until the squash is fork tender.

Allow the squash to cool for a few minutes and scoop the flesh out of the skin and into a large food processor. Pulse until smooth. Add about 1/4 cup of water to help smooth it out if necessary. Half of a butternut squash will yield about 2 cups of squash purée.

Add the softened goat cheese and salt to the food processor and run/pulse until very smooth.

If you’d like your dip/spread to taste a little more bright, add a squeeze of lemon or a teaspoon or vinegar to wake it up.

Serve warm with toasted baguette, pita or bread of choice & vegetables! Store in an airtight container in the fridge for up to 2 weeks.

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i am one with the squash.

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enjoy!

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roasted butternut squash & poblano enchiladas.

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these are some hearty & earthy enchilaaadaaaaas.

"earthy" in a good way.....

sometimes when people say something tastes "earthy" i feel like its a neutral way of saying it tastes like dirt. 

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no dirt tastin' here. just yummy butternut squash, roasted poblano pepper, black beans, onion, and cheeeeeeese. lots of flavor and fall feelz. 

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you can use the same method i used in assembling these green & red enchiladas (prob my fave enchiladas to make!).

and you can roast the squash & poblano a day in advance. the roasting factor is really what makes you feel like these take forever to make. but they're truly simple once you break all the steps down.

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pepitas optional! but great for crunch factor and perdy color :)

also i found that when reheating these you should deeefinitely put em in a pan with a bit of olive oil and cover til the cheese melts again and the bottom is crispy. pete was not pleased with the results in his communal office microwave, lol. not the most romantic way to prepare leftovers. i ought to send him off with a personal under-desk toaster oven or something...

so these are yum, get to roastin'!

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Roasted Butternut Squash & Poblano Enchiladas

Makes 10-12 Enchiladas

Total Time: 1 hour

Ingredients:

  • 1/2 of a butternut squash, roasted & cubed
  • 1 poblano pepper - roasted, skin peeled, sliced
  • 8 oz. monterey jack cheese
  • 8 oz. pepperjack cheese
  • 1/2 can black beans
  • 2 red chiles or jalapeño (or both), seeded & sliced
  • 1/2 a yellow onion, chopped
  • 8 oz. red enchilada sauce
  • 1/2 cup pepitas
  • 10-12 medium flour tortillas
  • 1/2 cup cilantro, roughly chopped
  • salt, pepper, & garlic powder

Instructions-

Preheat oven to 450 degrees F. Carefully cut the butternut squash and poblano pepper in half and remove the seeds. Place them on a baking sheet & rub with olive oil. Roast until the squash is tender and the skin of the poblano begins to blacken, about 15-20 minutes.

Use tongs to place the poblano pepper in a plastic freezer bag to cool & steam. Peel the skin off the squash, cut it into bite sized cubes and add to a large bowl.  Remove the poblano from the ziplock bag and immediately peel off as much skin as possible. Slice the poblano and add to the bowl with the cubed squash. 

You can roast the squash and poblano a day in advance to save time when putting together the enchiladas.

Heat oven to 375 degrees F. Grate the cheeses and chop the onion.

Add the black beans and chopped onion to the bowl with the squash and poblano. Add a few good pinches of salt, pepper, and garlic powder to the mixture and stir.

Add a light drizzle of enchilada sauce to the bottom of the baking pan. In each tortilla, add a handful of the grated cheeses, a scoop of the squash & poblano mixture, and a light drizzle of enchilada sauce. Roll it up and place seam side down in the baking dish. Repeat until the dish is packed with enchiladas. 

Drizzle remaining enchilada sauce over the top of the rolled tortillas, a sprinkle of the red chiles or jalapeños, and the remaining cheeses. Bake for 30 minutes, or until the cheese is browned and bubbly. 

Top with extra red chiles or jalapeño slices, pepitas and cilantro. Serve with plain green yogurt or sour cream.

Store in an airtight container in the fridge up to 3 days. Reheat on the stovetop with a touch of olive oil for best results. 

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