“Dogs are our link to paradise. They don’t know evil or jealousy or discontent. To sit with a dog on a hillside on a glorious afternoon is to be back in Eden, where doing nothing was not boring–it was peace.”
― Milan Kundera
Dog camp this week. I am the lucky girl who sometimes gets to keep dog children. And it is always a treat. (not to mention – we do have a dog treat company – what dog wouldn’t love that perk). Go on Temple Top Treats!! We had six dogs at dog camp this week (well, including our 2).
heavenly day
So sad it is dark outside and we had to come indoors!
Nevertheless – these cutie pies joined us to help at Circle S this weekend. And what beautiful weather it was….we were all soaking up sun in the green grass of the garden together. And yes – it was peaceful…sheer bliss!
Farm News: Dog camp this week!~ Oh yes – and we had three new baby calves today. More to come….fingers crossed.
What’s in the Bucket: butternut squash, cilantro, Poblano peppers, turnip greens, braising greens, daikon radish, bibb lettuce, oyster mushrooms (from our new mushroom logs…yay!)
Following a recipe for Butternut squash enchiladas (what’s not to love?) You can use your oyster mushrooms – substitute for cremini. Recipe from Completely Delicious.
Butternut Squash, Mushroom, and Poblano Enchiladas
ENCHILADAS:
- 1 small butternut squash , cut into 1 inch cubes (about 3 cups)
- 8 ounces cremini mushrooms , sliced
- 2 poblano peppers
- 2 tablespoons olive oil
- Salt and pepper
- 1/2 teaspoon ground cumin
- 2 tablespoons fresh cilantro , chopped
- 2 cups shredded mozzarella cheese , divided
- 8–10 corn or flour tortillas
ENCHILADA SAUCE:
- 1 tablespoon olive oil
- 3/4 cup tomato paste
- 1–3 teaspoons chipotle peppers in adobo sauce , to taste
- 1 clove garlic , minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 2 1/2 cups vegetable stock (625 ml)
- 1 cup of roasted butternut squash from above
OPTIONAL TOPPINGS FOR SERVING:
- Chopped scallions
- Sliced avocado
- Chopped cilantro
- Sour cream
- Crumbled queso fresca
Instructions
TO ROAST VEGGIES:
-
Preheat oven to 425 degrees F. Toss butternut squash and mushrooms with olive oil and season with salt and pepper. Spread out in a single layer on a sheet pan. Place whole poblano peppers on sheet pan.
-
Roast until butternut squash is fork tender, mushrooms are browned, and poblano peppers are blistered, about 30-35 minutes. Wrap poblano peppers in plastic wrap and let sit for 15 minutes, then peel off skin and chop, discarding seeds and stem.
-
Measure out 1 cup of the roasted butternut squash for the enchilada sauce and set the rest of the veggies aside.
TO MAKE THE ENCHILADA SAUCE:
-
Heat olive oil in a skillet over medium heat. Add tomato paste, chipotle peppers, garlic clove, salt, pepper, cumin and cinnamon and saute for about 1-2 minutes.
-
In a blender combine the tomato paste mixture with the vegetable stock and 1 cup of butternut squash. Taste and add more spices and chipotle peppers as desired.
TO ASSEMBLE ENCHILADAS:
-
In a large bowl combine the remaining butternut squash, mushrooms, chopped poblano peppers, cumin and cilantro.
-
Spread approximately 1/2 cup of the enchilada sauce into the bottom of a greased casserole dish. Spoon some of the veggie mixture into a tortilla and top with some cheese. Roll up sides and place seam side-down into the casserole dish. Repeat with remaining tortillas and filling.
-
Spoon about 1 1/2 cups enchilada sauce over the top of the enchiladas and top with more cheese. Bake at 350 degrees F uncovered until cheese is melted and sauce is bubbling at edges, about 20 minutes.
-
Serve enchiladas with scallions, sliced avocados, cilantro, sour cream, and queso fresca cheese or as desired.
- Store any leftover enchilada sauce in the fridge for up to 1 week and in the freezer for at least 2 months.