Description
If autumn were an enchilada sauce, it would taste like this. Feel free to substitute another fall squash in place of the acorn squash.
Ingredients
Scale
- 3/4 c. roasted acorn squash, pureed
- 1/2 c. chicken stock or vegetable broth
- 2 tbsp. greek yogurt or sour cream
- 2 tbsp. sweet onion, chopped
- 1 1/2 tsp. vinegar
- 1/2 tsp. cumin
- 1/2 tsp. cilantro, dried
- 1/2 tsp. sea salt
- 2–3 jalepeno sliced, jarred
- 1 clove garlic
Instructions
- Add ingredients to a high-powered blender or food processor.
- Process until smooth, about 2 minutes.
- Add a tablespoon more of stock at a time to thin sauce if necessary.
- Pour over enchiladas. (I stuffed these with sautéed onions, kale, black beans, monterey jack, and rotisserie chicken.)
Notes
• Need acorn squash roasting instructions? Try this method and reduce roasting time to 30-40 minutes.
• If you happen to have any leftover sauce, it’s great poured over a quinoa or rice bowl.
