Butternut Squash Enchiladas
I made these based upon this recipe at Healthy Tipping Point. But I modified it ever so slightly. I made a smaller amount as they were just for me (still enough for two meals worth!). I used roasted frozen corn from Trader Joe’s instead of canned and I didn’t even bother to blend up the squash. Then I added cheese and tons of hot sauce on top. These were amaaaaazing. I have more left to eat for lunch tomorrow and I can’t wait to eat them again.
This is one of my favorite stand-by recipes that I’ve been making for years. Of course it is! It’s another tried-and-true from Martha Stewart. My recipe card is covered in smudges and if that is not an indication of a keeper then nothing is! It’s really easy to make and it fulfills my Indian food craving at home.
A sampling of the yummy things from across the web that caught my eye this week:
Root vegetable slaw with orange cumin dressing at The Kitchn
Cookies and cream fudge at The Luxury Spot
Red snapper and shitake parcels at The 10 Cent Diet
Spelt pizza at Daily Squeeze
Homemade baguettes by This.Is.Glamorous
Vegan potato lasagna Meals and Miles
Salted fudge brownies Eat Live Run
Veggie tempura at The Kitchn
Pancake truffles at Healthy Tipping Point
Oreo crunch brownies at The Luxury Spot
Sour cream enchiladas at Centsational Girl