Bon Appetit July 1998Makes 2 3/4 cups

Enchilada Sauce:

1 1/4 LB tomatillos, husked

2/3 cup Eatwell Farm Chicken Stock OR good Vegetable Stock

2/3 cup chopped fresh Cilantro

2/3 cup chopped Green Onion tops

1 large Jalapeño chili, sliced

Cook tomatillos in pot of boiling water until soft but still whole, about 4 minutes.  Drain.  Place tomatillos in processor.  Add remaining ingredients; puree.  Transfer to bowl.  Season with salt and pepper.  (Can be made 1 day ahead.  Cover and chill.)

Enchiladas:

About 2 1/2 LBS Butternut Squash, halved

2 TB Olive Oil

1/4 cup chopped Onion

1 TB minced Garlic 

1/2 cup drained canned Corn

12 6” Corn Tortillas

2 cups grated Monterey Jack cheese (about 8 oz)

2 cups grated Mozzarella cheese (about 8 oz)

Sour Cream

1/3 cup chopped pitted Black Olives

Preheat oven to 400 F.  Pour enough water into roasting pan to come 1/2 inch up sides of pan.  Place squash halves, cut side up, in pan.  Bake until tender, adding more water as necessary, about 1 hour 45 minutes.  Cool squash completely.  Remove seeds and spoon squash into bowl.  Discard squash skin.  Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash and corn. Season with salt and pepper. Heat 1 tortilla over direct flame until soft and heated through, turning with tongs, about 10 seconds per side. Repeat with remaining tortillas. Place 1 heaping tablespoon squash mixture down center of each tortilla. Top with 1 tablespoon of each cheese. Roll up tortillas. Arrange seam side down in 13 x 9 x 2-inch glass baking dish. (Can be prepared 6 hours ahead; cover and chill.) Preheat oven to 350°F. Spoon Tomatillo Sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through, about 20 minutes. Place 2 enchiladas on each of 6 plates. Top with sour cream. Sprinkle with olives.