Roasted Butternut Squash Mole Enchiladas

People often ask me how I cook with Jackson around. In We Laugh, We Cry, We Cook, I wrote about how cooking with him was kind of like cooking on an obstacle course. For a long time, that was what it felt like. But recently, I realized at this stage–the two’s–cooking with him is one of the easiest things on my to-do list to accomplish with him around. Not easy…but it’s something he’s come to feel at ease around. It’s kind of “our” thing.

I left him with a friend the other day for a few minutes and when I returned she shared this little conversation they had.

Sarah: Do you have a dog?
Jackson: No, I have a mommy.
Sarah: Oh, well that’s almost as good as a dog.
Jackson: Yeth, I cook with mommy.

Well, there you have it. Dogs don’t make very good cooking companions for kids, but mommies are very good for that.

20130919-123305.jpg

My other to-dos don’t have the same smiley affect on him. Writing with him around. Yeah right. Phone calls. Let’s just say, the last conference call I was on with our editor, I had to muffle the phone while I hollered, “Jackson, don’t stick your head through the fence” and then again while he hollered, “Noooooo! Don’t wipe meeee!” as I was trying to discreetly potty train mid-call.

Cooking is mostly a piece of cake…because he can participate, he can be a helper. And even when he can’t help with something like chopping onions, he’s still content because we’re together and I’m talking to him, not somebody else on the phone or looking at a computer screen.

20130919-123319.jpg

And with a little creativity, there’s almost always a way to get a child involved in the cooking if they want to be.

Butternut Squash Puzzle

I don’t cook every day, but the days I do, the moments we are in the kitchen together, are often the moments we enjoy the most. The kitchen is a place where our lives intersect, where my almost 30-year old female joys and interests cross with my two-year old little boy’s interests. I don’t have to pretend that the lego tower we just built is the tallest most amazing piece of architecture I’ve ever seen. He doesn’t have to be patient with me as I make a quick call or pick up groceries. The smells of cloves and cinnamon, the colorful block puzzle from butternut squash, the sound of the blender engine purring excite us both. We don’t have to pretend. We just have to be. Together.

20130919-123351.jpg

Roasted Butternut Squash Mole Enchiladas

Serves 4

5 cups diced butternut squash

1 tablespoon oil (canola, olive, grapeseed)

1 teaspoon brown sugar

1/4 teaspoon chili powder

1/4 teaspoon cinnamon

8-10 corn tortillas

1/2 cup raisins, soaked for 10 minutes in warm water and drained (optional)

2 cups Mole Sauce (I used this easy recipe from Vegetarian Times)*

20130919-123420.jpg

Preheat oven to 400. Toss butternut sqaush with canola oil, brown sugar, chili powder, and cinnamon. Bake at 400 for 20 minutes or until tender and cooked through. Resist temptation to eat all the squash now.

20130919-123333.jpg

Reduce oven temp to 350. Ladle 1/2 cup mole sauce into bottom of a 9×13 casserole dish.  Wrap corn tortillas in a damp paper towel and heat in microwave for about 30 seconds, just enough to warm them up and make them pliable. Dip corn tortilla into mole sauce. Fill with about two tablespoons of butternut squash and a sprinkle of raisins. Roll up. Repeat. Ladle a generous amount of sauce on top. Bake at 350 for 15 minutes.

20130919-123343.jpg

I didn’t put the raisins in when I took pictures, but I should have! I added them to the top and it really made the dish, so I incorporated them into the final recipe.

Serve with black or wild rice. The nuttiness from the black rice went perfectly with this dish. 

*I blended half of the sauce this time. I think I’d leave it unblended next time though, because it was a lot prettier unblended.

On a really rough day, cooking these Spinach & Mushroom Mole Enchiladas and Roasted Butternut Squash Enchiladas (not pictured) with Jackson was the bright spot, the only time in a full day that all was well in our wold, the two of us cooking side by side happy to be doing something we both love together. (Then came the epic awful, rocking him for an hour and half because that's all that was left in me, awful night.)

Same sauce unblended on spinach and mushroom enchiladas. Much much prettier, eh?

Advertisements

2 Comments on “Roasted Butternut Squash Mole Enchiladas”

  1. Jacquelyn Bauer says:

    I am sooo with you on this one (especially pretending the lego tower is amazing). Cooking has become our thing too, and it makes my heart so happy to know that he’s taking an interest in it, even if he doesn’t eat any of it….yet. 😉

    • I’m so glad our boys love cooking. I don’t know what I would do if we didn’t have this. Though I’d probably be thinner if we’d make something like running our “thing.” 🙂


Dish with us!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s