My friend Anna keeps a vegetarian blog; I grabbed a vegan recipe for butternut squash enchiladas from her site. Unfortunately, my avocado didn't make it to today, so I grated cheddar cheese for the top. I forgot about the parsley, so there's no pretty green garnish. I also modified Anna's recipe a bit, adding cayenne pepper instead of red pepper flakes and adding a red bell pepper to the onion mixture. It was a great meal--took about an hour to make beginning to end. According to my calorie counter, it came out to 500 calories with the cheese.
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Rowan didn't eat all of the enchiladas, but did eat quite a bit of the roasted squash.
Glad you liked it!
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