Joseph’s Vegetable Enchilada Recipe

Prepare the Acorn Squash

Preheat your oven to 375°F (190°C). Cut the acorn squash in half, scoop out the seeds, and brush the insides with olive oil. Sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.

Cook the Rice

In a saucepan, combine 1 cup of rice with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15-20 minutes until rice is fluffy and water is absorbed.

Sauté the Corn and Mushrooms

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add corn and chanterelle mushrooms, and sauté for 5-7 minutes until they are tender. Season with red chile powder, salt, and pepper.

Make the Spinach Puree

In a pot of boiling water, blanch the spinach for 2 minutes, then drain and rinse with cold water. Blend the spinach with a little water until smooth.

Assemble the Enchiladas

Once the acorn squash is roasted, carefully scoop out some of the flesh to create space. Mix the sautéed corn and mushrooms with the cooked rice and a portion of the cotija cheese. Fill the acorn squash halves with this mixture.

Serve

Drizzle the spinach puree on a plate, place the stuffed acorn squash on top, and sprinkle with remaining cotija cheese. Serve warm.