
BUTTERNUT SQUASH SAUCE INGREDIENTS:
2 T olive oil
1 small butternut squash (about 1 #), peeled, seeded and cut into cubes
1 C onion, chopped
Pinch of granulated sugar
¼ t cinnamon
¼ t nutmeg
¼ t cayenne (or more to taste)
vegetable stock as needed
salt and pepper to taste
FILLING INGREDIENTS:
1 small onion, cut into ¼” dice
2 cloves garlic, minced fine
1 large zucchini, cut into ¼” dice
1 large yellow squash, cut into ¼” dice
1 red bell pepper, seeded and cut into ¼” dice
1 orange fleshed sweet potato, peeled and cut into ¼” dice
2 t dried oregano
1 T ground cumin
¼ t cayenne (or more to taste)
½ C water
¼ C cilantro, chopped
Olive oil or pan spray
6 10” flour tortillas
FOR SERVING: cooked rice, pico de gallo, guacamole, cilantro, scallion, shredded cabbage, cheddar cheese, toasted pepitas
METHOD:
Prepare the sauce: Place the butternut squash in a medium sauce pan and add just enough vegetable stock to barely cover the squash. Add the remaining ingredients and bring up to a boil. Reduce heat to low, and simmer until the squash is very tender and can easily be pieced with the tip of a knife (about 15 minutes.) Take care not to boil away all of the stock. Remove from heat and drain reserving the cooking liquid. Transfer squash to the blender and puree adding just enough of the cooking liquid to form a silky, smooth sauce. You may need to add a bit of extra stock to reach sauce consistency. Set aside.
Prepare the filling: In a large skillet over medium high heat, heat olive oil and sauté the onion, garlic, oregano, cumin and cayenne until just beginning to soften. Add sweet potato, salt and pepper and ½ C water and cook until potato is tender. Depending on how quickly your water is cooking off, you may need to add a bit more to cook potatoes through. Take care not to add too much though – you don’t want the filling to be too watery. Add remaining vegetables and cook and additional 5 -7 minutes until cooked through. Remove from heat and stir in cilantro. Set aside.
Prepare the chimichangas: Preheat oven to 425. Using pan spray or olive oil, grease a rimmed baking sheet and set aside.
Place a tortillas on counter top and fill each with 1 C of vegetable filling and a light sprinkling of cheese (if using.) Roll up like a burrito, tucking in the sides of the tortilla first and then rolling from bottom to top. Place seam side down on the prepared baking sheet and brush with olive oil or spray liberally with pan spray. Bake for 7-10 minutes or until lightly browned. Flip the chimicangas over and bake for an additional 5 or so minutes.
To serve: Slice chimichanga in half on the diagonal. Spoon warmed sauce on plate and top with cooked rice and chimichanga decoratively placed on top. Garnish with toasted pepitas, scallions, and shredded cabbage if desired. Serve passing pico de gallo, guacamole and sour cream separately.
Serves 6