Yesterday we wrote about how eating seasonally can not only help out the environment, but also ensure that you get some of the freshest and most affordable produce available. Today we'd like to share with you this easy autumn recipe for enchiladas with butternut squash (now in season) from epicurious.com. I found the savory cheese and tomatillo with sweet squash and corn to be a tasty twist on a common Mexican recipe when I made it last week. To put your own stamp on it, you can follow these three tips:
Get fresh. Use fresh sweet corn
right off the cob instead of canned corn (just toss an ear of corn in
boiling water for 5 minutes and then use a knife to strip off the
kernels).
Try spices. Experiment with adding chili powder, paprika, crushed black pepper, or other spices to the squash and corn filling.
Switch it up.Consider using a bit of goat cheese instead of mozzarella.
--Michael Fox
Share your tips and recipes: What is your favorite fall dish?
Where did you pick up the recipe? How have you adapted it over the
years?
Get fresh. Use fresh sweet corn right off the cob instead of canned corn (just toss an ear of corn in boiling water for 5 minutes and then use a knife to strip off the kernels).
Try spices. Experiment with adding chili powder, paprika, crushed black pepper, or other spices to the squash and corn filling.
Switch it up.Consider using a bit of goat cheese instead of mozzarella.
--Michael Fox
Share your tips and recipes: What is your favorite fall dish? Where did you pick up the recipe? How have you adapted it over the years?