It feels like Autumn is pretty much here, the nights are getting darker and it’s definitely getting chillier, almost time for jumpers! Over the past few months I have enjoyed seeing the change in vegetables that have been delivered in my weekly veg box. Recently we have been getting lots of courgettes, cabbage and potatoes but last week something turned up in my box that I hadn’t seen before…. it was a Uchiki Kuri, or a ‘red kuri’ squash.
I’m normally a butternut squash fan but I have to say that I have found a new favourite in the red kuri. When roasted it has a sweet, buttery and nutty taste, you can even eat the skin!
This recipe uses the red kuri as part of a vegetable enchilada and it really works well.
Recipes (serves 6)
1 large white onion
500g red kuri squash (cut into small chunks)
6 soft tortillas
70g tomato puree
2 tins 400g chopped tomato
320g tinned sweetcorn
1 medium/large courgette
1 tin black beans
80g grated cheddar cheese
creme fraiche (for serving)
Fresh coriander (for serving)
1 tsp of the following: cumin, paprika, coriander, sugar, salt and pepper
1 and half tsp of ancho chili powder (or can use mild chili powder)
1/2 tsp chili flakes
- Fry the onion and red squash in some oil for 15 mins.
- Once the squash has softened, add the sweetcorn and courgette for 5 more mins.
- Add the black beans and the spice mix to the pan, cook for a few more minutes.
- To the mixture, add one tin of tomato and half of the tomato puree, stir and cook for 10 minutes.
- Mix the other tin of tomato with the remaining puree and cover the bottom of the baking dish with half of the mixture.
- Make six enchiladas by equally distributing the bean and squash mix between the six tortilla. Roll the wraps and place alongside each other in the dish.
- Spread the rest of the tomato mixture over the wraps and sprinkle the cheese over.
- Cook in a pre-heated oven at 180 degrees fan for 30 mins.
- Serve with a dollop of creme fraiche and fresh coriander