Acorn squash & red lentil mole enchilada, with red cabbage and apple slaw

food Not even complicated as it looks, so long as everything’s on the counter, just whole, and ready to go — about 45 minutes from start to table and leftovers for a quick meal later in the week. For serving of 6

  • 1 Onion
  • 3/4c White corn meal
  • 1/2t garlic powder
  • 1/4t salt
  • 1/2t oregano
  • milk
  • oil for frying
  • tortillas
  • mole sauce
  • 1 acorn squash, peeled, seeded and chopped
  • 1T butter or salted oil
  • 1c dry red lentils, cooked in broth
  • 6 cloves garlic, rough chopped
  • 10 Brazil nuts, crushed
  • 3 avocados, mashed
  • 1 tomato, chopped
  • 1/2 onion, minced
  • 1/4c chopped cilantro
  • 1/2t salt
  • 2t lime juice
  • 1/2t cumin
  • 1/4t corriander
  • dash or two chipotle powder
  • 3c shredded red cabbage
  • 1 big apple, matchsticked
  • 1 shredded carrot
  • 1/2c chopped cilantro
  • 1T tofutti
  • 2t cider vinegar
  • 1/2t agave

In this case, slicing and dicing as traveling along works fine.  Beginning with the onion rings:  Slice onion into 1/2″ rings.  Mix corn meal, garlic powder, salt and oregano.  For a thin crispy crust, dip rings 3x in milk and mixture, each.  Meant for texture more than flavor.  Add an egg for a thicker batter or ener-g.  Let the uncooked, battered rings rest, aside. Chop the acorn squash and begin sauteing over medium-low heat in butter/oil. Keep active. Cook the lentils in broth — in a microwave it takes just a few minutes, with breaks so it doesn’t boil over.  Make sure the squash is still moving during this.  No one likes burnt squash. Chop garlic, crush nuts.  Keep the squash moving.  Start oven to 350F. Start making the guacamole while continuing to stir the squash — mashed avocado, diced tomato, minced onion, etc., down to and including the chipotle powder. Add the garlic to the squash, spinning them around for about a minute, then, add drained lentils and nuts.  Cook another minute or so and remove from the flame. Prepare for baking:  Dip tortilla in mole, lay on plate and mound filling in the center.  Roll, or fold square:  Fold up bottom, then sides, then roll over to close the top.  Place in baking dish and repeat until exhausted. Bake for about 25 minutes.  While waiting, mix the last 7 ingredients to make the slaw, finish guac, if not done, and fry the onion rings crispy. To assemble, place an enchilada on a lovely array of greens, top with a bit of guacamole, then a bit of the slaw.  Lay upon, a couple onion rings or one if huge, then garnish with a dollop of sour cream and an attractive sprig of cilantro.


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