I have a confession to make and one I hope won’t get me kicked out of the food blogging community. I’m not much for pumpkin sweets. I feel like a bit of a killjoy this time of year when everyone I know seems to be excited about the reappearance of pumpkin spice lattes, pumpkin pies, pumpkin oats, pumpkin muffins, and the list goes on and on. It’s not that I despise pumpkin desserts, but they certainly aren’t the types of things that test my willpower. I guess that’s why I didn’t even notice that canned pumpkin was in short supply until it came up a few weeks ago on our blogger apple picking trip. Call me odd, but I’d much rather have a chocolate or banana something.
However, this isn’t to say I don’t care for pumpkin at all. I do enjoy it, but in more savory preparations. With my beautiful fairy tale pumpkin (above) on hand I knew it wasn’t going to be long till pumpkin had a starring role in a main dish. This rare beauty was a find at the farmers’ market. Also known by its french name ”Musquee de Provence,” it looks a bit like Cinderella’s coach. It’s thick but tender, and the deep orange flesh is very flavorful, sweet, thick, and firm. I sliced and roasted it before pureeing. The resulting puree was used in a vegetarian version of Spicy Enchiladas with Pumpkin Sauce from Everyday Food. This recipe is one of my favorites and I’ve made it reliably for the past few falls, switching up the filling based on whatever I have on hand. The original called for a chicken filling, but I used caramelized onions, mushrooms, and red bell pepper instead to make it ‘Meatless Monday’ friendly. The resulting dish packs so much flavor, however, that you won’t miss the meat. The pumpkin provides a unique change of pace from a tomato-based sauce and when pureed with jalapenos and chipotle chili powder it becomes the perfect balance of spicy and sweet. When paired with the caramelized onions, mushrooms, and cheese it’s addictive. This dish is equally good with canned pumpkin, so feel free to use that instead if you have it on hand. Ignore the ugliness of the picture below. It tastes WAY better than it looks.
Serves 4
Ingredients:
-1 1/2 teaspoons olive oil
-3 cups vertically sliced sweet onions
-1 8-ounce package sliced baby bella mushrooms
- 1 6-ounce package sliced portabella mushrooms
-1 red bell pepper, chopped
-15 ounces pumpkin puree
-4 cloves garlic, peeled
-1/2 jalapeno chile (seeds and ribs removed)
-1 teaspoon chipotle chili powder
-2 teaspoons salt
-1/4 teaspoon pepper
-8 (6-inch) corn tortillas
-1 cup shredded, reduced fat cheese
Method:
Heat oil in a large skillet or dutch oven over medium high heat. Add sliced onion and cook for 20 to 25 minutes, stirring occasionally, until golden brown. Meanwhile, saute the mushrooms and bell pepper in a pan until softened. Combine onion and mushroom mixture and set aside.
In a blender puree the pumpkin, garlic, jalapeno, chili powder, 2 teaspoons salt, and 1/4 teaspoon pepper. (Note: the original recipe also called for 2 1/2 cups of water to be added to this mixture. I omitted it because my pureed pumpkin was a bit on the watery side. However, if you are using canned pumpkin your mixture is likely to be thicker so feel free to use up to 2 1/2 cups of water to achieve desired thickness.) Pour 1 cup of the sauce in a 8-inch square baking dish.
Lay tortillas on a work surface; mound onion-mushroom mixture on half of each tortilla, dividing evenly. Roll up tortillas and place seam side down in the baking dish.
Pour remaining sauce on top; sprinkle with cheese. Bake until the cheese is golden and the sauce is bubbling, 25 to 30 minutes. Cool for five minutes before serving.
What about you. Is there something that everyone else seems to enjoy eating that you just don’t fancy?
{ 1 trackback }
{ 15 comments… read them below or add one }
No apologies necessary. I’m picky when it comes to pumpkin dishes, too. I do not like pumpkin pie. But I love pumpkin bread, pumpkin muffins, pumpkin cheesecake, and pumpkin ravioli. Go figure.
I LOVE this! I’m not a pumpkin pie fan at all. I LOVE pumpkin, but not sweet. I like them in savory dishes. The sweetness of a pumpkin + more sweetness just gets cloying for me. I made something like this once, with the spicy pumpkin sauce, but I used kabocha, and had chicken in my enchilada.
Another thing I don’t like at all– larabars. Flavored yogurt. Spaghetti squash. Chocolate. Lobster. Rice.
I am a huge fan of pumpkin desserts, but I also enjoy pumpkin in savory dishes. This one looks fantastic… I just need to convince my husband to give pumpkin another try.
Oh, and to add on: I can’t stand olives!
I definitely like pumpkin more in savory uses. The spicy pumpkin sauce sounds awesome with enchiladas!
This sounds like a wonderful dish- I’m a pumpkin lover- sweet and savory.
Carolyn – It’s nice to know I’m not the only one that’s picky. Of all the things on your list pumpkin ravioli is by far my favorite. I’m now craving it!
Sophia – I have mixed feelings about lara bars too. I like them every once and awhile but I definitely don’t have as strong of positive feelings towards them as other people I know. They’re great in a hurry, but most of the time I find I can make something myself for the same # of calories that I like better.
Lauren – This is a good one to convince someone who thinks they are not a pumpkin lover. The pumpkin flavor is definitely there, but it is well balanced by the other ingredients. I generally don’t like olives, although occasionally I don’t mind an olive tapenade.
Natasha – It really is good with the enchiladas. It’s such a simple sauce, especially compared to something like mole, but it is packed with flavor.
Sherri – It is a great dish. I guess that’s why I make it so often.
This is absolutely glorious. Very creative and a fantastic combo of many of our already favorite flavors. If you don’t mind, I’d love to highlight this for our Recipes of the Week segment on Friday!
Great recipe; I love pumpkin desserts…I can’t believe we both went to BU…such a small world..thanks for your comment..now we’ve gotta lot ta chat about out in San Fran!!!! Can’t wait for Foodbuzz and can’t wait to meet you and chat BU, hehe..
Have a great Tuesday.
Kelly, This recipe sounds fantastic! I LOVE both sweet and savory pumpkin dishes. As to something I don’t enjoy? I just can’t get into oysters!
So funny how you liken this to Cinderalla’s coach! I did the same thing with the Pumpkin I brought home from the Pumpkin Patch. I want to turn it into one by cutting windows out of it. I love everything about these enchiladas – except the mushrooms – I don’t hate them but I don’t go out of my way to eat them. The pumpkin sauce sounds awesome!
Oh, I love all the ingredients in your enchiladas, they sound wonderful! I’m a fan of pumpkin either way
All I’ve been eating lately is sweet pumpkin things–they are my favorite, but I love pumpkin savory as well! I have never thought of using it like this though, sounds divine!
mm… I always like the idea of pumpkin dishes more than the dishes themselves… but still may have to try this.. .sounds delish!!! And…ooh..haven’t had enchiladas in forever!
Has anyone modified this recipe by adding some spinach to it? Just curious, I am going to make these enchiladas for a potluck next month and was wondering how I can make it more nutritious and delicious!
Grazie