Butternut squash is to fall as zucchini is to summer: There’s always a lot of it, and a lot to do with it.

This recipe for enchiladas—made with corn tortillas, bathed in a spicy red sauce, and filled with roasted squash—just made my autumn meal plan more exciting! In fact, anything to do with tortillas makes the world go round in my house, so this meal is a guaranteed winner.

Calabaza is the generic name in Spanish for hard squashes that grow south of the border, which are akin to butternut and acorn squash. Though it may not be exactly Mexican (in the same way a butternut squash is not exactly the same as a pumpkin) the use of squash in Mexican cuisine is very common.

DO YOU NEED TO PEEL BUTTERNUT SQUASH?

Stop right there. I discovered that peeling butternut squash is a matter of taste. If you are pureeing it, I concede that you could peel it. But if you are roasting it? That’s your call. The skins are not unpleasant. They are not even as tough as apple skins. Whether you peel or not, you still have to remove the seeds.

HOW TO CUT A BUTTERNUT SQUASH

1. The best way to tackle a squash is to separate the “neck” from the bulbous end, and deal with it in two parts with a large chef’s knife.
2. Once you have cut the neck from the round end, you will have two pieces. Work with one piece at a time. We have a tutorial on how to do that here.
3. Take the round end and halve it, then scoop out the seeds with a sharp-edged spoon. Place the flat side down on the cutting board, slice it into wedges, and slice the wedges into chunks.
4. The “neck” is a cylinder. Trim off the stem end, and then trim a thin strip along one side of the cylinder so you have a flat edge of squash. Set the squash so the flat side is down. From there, you can safely cut it into slabs and cut the slabs into cubes.

HOW TO MAKE ENCHILADA SAUCE

The long way to make enchilada sauce is to roast tomatoes and re-hydrate dried ancho chiles, but the enchilada sauce in this recipe is easy and straightforward.

I took the liberty of using canned tomatoes and pure ancho chili powder (not the generic chili powder which usually has dried onion or garlic and sometimes cumin or other spices) to make it quick and easy. Although I prefer ancho chili powder, if you can’t find it, feel free to use whatever chili powder you have available to you.

Puree all the sauce ingredients in a blender and then cook the sauce in a skillet, which will be convenient when it comes time to dip the tortillas in the sauce. Just a few minutes of cooking brings all the flavors together.

WHAT IS THE BEST CHEESE FOR ENCHILADAS?

Monterey Jack is a good, melty cheese to go on top of the enchiladas, but you can use a ‘Mexican’ blend, or cheddar if you like. I like the mildness of Monterey Jack, because it lets the sauce shine.

WHAT ARE THE BEST TORTILLAS FOR ENCHILADAS?

Corn tortillas hold their shape better than flour tortillas when dipped in sauce, and they’re gluten-free as well, with lots of corny flavor! They are readily available at most grocery stories, but you can also make corn tortillas from scratch. Here’s our favorite recipe for homemade corn tortillas.

HOW TO PREP TORTILLAS FOR ROLLING ENCHILADAS

Lightly frying tortillas in oil before dipping them in sauce is the traditional method of making enchiladas. The oil adds flavor and helps create a barrier between the tortilla and the sauce, so the tortilla doesn’t disintegrate. It also softens them, so you can roll them easily.

Since frying is tedious and messy, I worked out a way to use the microwave, which takes a fraction of the time of pan frying:

1. Brush the tortillas with oil and stack them on a plate.
2. Cover with waxed paper and microwave at 30-second intervals, until they are hot and pliable, usually for about one minute total.

I like to do six tortillas at a time, fill them, and repeat with a second stack.

THE BEST WAYS TO TOP ENCHILADAS

Choose as many or as few garnishes as you like: Radishes, cilantro, avocados, and chopped onion or scallions are all good. I especially like diluted sour cream, which mimics Mexican crema, to add a touch of creaminess to the enchiladas.

Make-Ahead Tips for Enchiladas

It’s best to make all the components ahead (the sauce, the filling, even the ‘fried’ tortillas), store them separately for up to three days, and then assemble just before baking and serving. The tortillas will need to be reheated if they become stiff.

To freeze the assembled and uncooked pan of enchiladas (including the grated cheese topping), wrap the pan in plastic and then in foil, and freeze for up to two months for optimal freshness.

Remove the plastic, cover loosely with foil, and bake straight from the freezer for 30 minutes; then remove the foil and continue baking until hot all the way through, 20 to 30 minutes longer.

Leftovers will keep in the refrigerator for about three days and can be reheated in the microwave.

LOOKING FOR MORE GREAT VEGETARIAN RECIPES?

Rather than eating raw cookie dough (which I definitely wouldn’t recommend doing while pregnant!) that’s loaded with sugar and raw eggs, I whipped up these cookie dough bites with a base of chickpeas and protein powder. We’re basically making a delicious and dessert-inspired treat, but turning it into a filling and delicious snack you can feel good about enjoying.

When I came across this cookbook The Foolproof Family Slow Cooker by Valerie Brunmeier of Valerie’s Kitchen, I thought, yes! We can all use more slow cooker recipes, right? They’re time savers!

But the book is more than that–it’s slow cooker recipes and OTHER one-pot solutions, such as those you can make in a skillet. They, too, are dinnertime heroes.

Brunmeier knows a few things about getting good food on the table fast, as she’s got experience as a working mom of now mostly grown men. (I’ve only got two boys and they’re not grown yet, so, props to you, Valerie, cause dang, they can eat!)

WHAT ONE-POT MEALS ARE IN THIS COOKBOOK?

I’ve got my eye on the Chicken Parmesan Meatball Subs, which can simmer away while you’re working. The slow-cooked Short Rib Ragu looks ideal for a cold night, and the Sausage and Sweet Potato Breakfast Burrito Bowls (say that three times fast!) will make an appearance at the table, too.

The book includes 75 recipes altogether, with sides, dinner rolls (yes!), desserts, chilis, soups, pasta, rice, and more.

WHAT IS CHEESY TACO PASTA SKILLET?

This Cheesy Taco Pasta Skillet combines the flavors of tacos with the delivery system of pasta, in just one dish. It uses ground beef, a special seasoning mix with cumin, chile powder, paprika, and others—it’s Brunmeier’s own recipe that she makes up ahead of time.

And because pasta takes well to many flavors, we get a marriage of two foods that just works—along with two cheeses, cheddar and Monterey jack, that play well together, too.

A DINNER MADE FROM PANTRY STAPLES

A well-stocked pantry makes this meal a snap, too—it requires a lot of staples such as canned beans, tomatoes, stock, and pasta. The recipe includes her own Flavor Fiesta Taco Seasoning mix, which you can put together in a jiffy if you’ve got a well-stocked spice rack. You can substitute this for another taco seasoning of your choice, but if you put hers together it will yield more than you need so you’ll have some for future meals. Score!

Q&A WITH AUTHOR VALERIE BRUNMEIER

Tell me why you wrote this book—how’s your book different from other slow cooker and one-pot cookbooks?

Slow cooker and one-pot meals were my solution to having a home cooked meal on nights when we got home very late after water polo games and other after-school activities. They are the most requested recipes I get from my readers on Valerie’s Kitchen and I wanted to write a cookbook that would be a resource for busy home cooks. I think this book contains recipes that will appeal to all tastes and ages, from the kiddos all the way up to Grandma and Grandpa. 

Tacos and pasta are both great dinner templates—it’s a wonder you don’t see more Tex-Mex flavors in pasta! Tell me about how this one came about?

Mexican-inspired dishes are BIG in our house. I can always fall back on tacos or burrito bowls any night of the week and make everyone very happy. So I’ve experimented over time incorporating these ingredients into all kinds of dishes and this one-pot, easy-peasy pasta dish is a great one when you have zero time for prep in the morning. It’s hearty, satisfying, and a fun twist on pasta.

What recipe challenged you the most to get it to work, and you’re so proud that you did?

Most of the recipes in this cookbook are based on decades of experience and I felt confident of the result even before the recipe testing began. But, I really challenged myself with desserts. I adapted an old, beloved recipe for Lemon-Blueberry Bread for the slow cooker and after a long bout of recipe testing, I was so happy with the result that I ended up including three quick bread recipes in the book.

The Sweet Spiced Cocktail Nuts were also a revelation. These are the kind of recipes that really showcase the versatility of a slow cooker.

Do you have any tips on how to prepare staples such as beans, rice, and so forth in the slow cooker?

I could talk about beans all day! (I’m weird that way.) Timing is crucial. Canned beans are already cooked and have no business being in a slow cooker for 6 to 8 hours. They should be added during the last 30 to 60 minutes of the cook time so that they will retain their flavor and texture. This is the same for other items like softer veggies and fresh herbs.

I feel like every cookbook author has that one recipe in their cookbook that they know isn’t going to be super popular, but they loved it so much that they just couldn’t bear to cut it. What is that recipe for you?

Oh, good question! That’s going to be the Chicken Tikka Masala with Cauliflower and Red Bell Pepper. My boys love curries so I’ve developed a bunch of different curry-based recipes over the years and we absolutely love them. Although this recipe may seem unfamiliar or exotic to some, it’s actually such a down-home, comforting family meal.

What do you think would surprise people the most about these recipes?

I think a lot of people have the misconception that slow cooker meals are flavorless. I am on a mission to prove that with the proper ingredients and a variety of spices you can create incredibly flavorful dishes with your slow cooker! I’ve included the recipes for four of my favorite spice mixes that are incorporated throughout the book in some of the slow cooker and one-pot recipes.

What became the most-washed kitchen tool or utensil while testing the recipes for this cookbook?

 Can I say my slow cooker? Actually, any of my six slow cookers. Yes, I own six slow cookers and I’m not ashamed to admit it.

What recipes do you still have on regular rotation in your kitchen, even now that the book is done?

So many! Just two months ago we moved from California to Oregon and almost immediately upon arrival in our new house I started cooking from the cookbook. I did the Big Batch Bolognese, used half for a big pasta meal that night, and froze the other half for a super quick and easy future meal. Many of the recipes in the book are great freezer meals.

For Super Bowl last year I did the Meaty Queso Dip and the Asian Sesame Party Meatballs – both are huge family favorites. Other recipes on regular rotation are the Veggie Packed Meatloaf with BBQ Glaze, 20-Minute Egg Roll Lettuce Wraps, Game Day Beer Chili, Chicken Parmesan Meatballs Subs, and the Loaded Chicken and Veggie Fajitas. 

What top secrets can you share about using slow cookers?

Using the right ingredients and adding them at the right time is what I stress the most. I give specific brand recommendations in the ingredient lists [in the cookbook] and detailed instructions so that your result will be as close as possible to mine. Dealing properly with condensation in recipes for baked goods and other items like cocktail nuts and snack mixes is also key to the success of a recipe.

FIVE MORE SKILLET RECIPES TO LOVE

I can’t tell you the best part about a Dutch Apple Pie.

It might be the simplicity of a bottom crust only pie — no need to make a lattice top or fear shrinking apples and a crust gap. It could be the perfection of fall apples baked until tender and juicy, or the buttery crumble top flecked with the barely sweet flesh of pecans.

Maybe it’s the scent of cinnamon, nutmeg, and clove wafting through the air making my home smell like how a warm blanket feels on a cold day – inviting and cozy.

I think, perhaps, it’s all of the above. Apple pies are the comfort food of the dessert world and there’s no denying it.

WHAT IS DUTCH APPLE PIE?

A Dutch Apple Pie also goes by the name crumble pie, or streusel pie, which gives you a little more insight into what you’re about to bake than the Dutch title.

The pie has a pastry crust bottom with cinnamon scented apples piled onto it, and then it’s topped with a crumble or streusel topping. The buttery flaky crust, followed by the just tender warm and spicy apples, and the crumbly sweet topping give the pie layers of flavor and texture that I just love.

It’s one of my all-time favorite pies.

WHAT IS THE TOPPING ON DUTCH APPLE PIE?

The topping or crumble is a combination of flour, sugar, pecans, and spices. I’m partial to cinnamon. It’s then tossed together with melted butter and crumbled over the pie. It doesn’t get much easier.

CAN I OMIT THE NUTS IN THE CRUMBLE TOPPING?

I put chopped pecans in my crumble topping but you can skip them or swap them out. Almonds would be delicious too.

WHAT ARE THE BEST APPLES FOR PIE?

If you’re forcing me to choose, my first choice for a pie apple is Braeburn followed by Gala.

When I was developing this recipe, I actually made four pies. I tried Braeburn, gala, pink lady, respectively, and in one version, a combination of the three. Each apple held its shape but became tender when baked.

I would only really caution against baking pies with red or yellow delicious apples or Jonagold. They tend to break down quickly and end up a little mushy.

That being said, I’ve never had an apple pie I didn’t like. I’ll be honest with you, I’ve made pies out of granny smiths, jazz apples, honeycrisp (though they are pretty pricey to put in a pie and taste so good eaten out of hand, I’d probably save those for snacking), and pretty much any apple that was on sale at the store.

So, I guess what I’m saying is if you have apples, then bake a pie. You’ll be fine, and so will your pie.

WHAT IS THE BEST WAY TO SLICE AN APPLE FOR PIE?

When I was a kid, I remember eating apple pies with thick cut, chunky apples. I don’t make pie that way. I prefer thin slices of apple. Doing so provides more apples for the pie and they layer nicely so you get a slice that holds together when you cut it.

I like to cut my apples into slices about an 1/8 of an inch thick.

WHAT TO SERVE WITH APPLE PIE?

A slice of just warm apple pie with scoop of vanilla ice cream is close to heaven in my book. Drizzle some caramel sauce over the thing and heaven just got better.

If that’s too rich for your blood, I get it. Some lightly whipped cream is always a delicious addition. If you don’t do dairy you can certainly use a butter alternative in the crumble topping, and use this coconut whipped cream on top.

HOW TO STORE DUTCH APPLE PIE

Apple pie doesn’t last long in my house. If I think we will eat it up within 3 days I usually store it covered in foil on the counter. If I think it might take a week or better, I’ll keep it covered in the fridge. Apple pie tastes great any way you eat it, but it’s best served slightly warm or at room temperature.

CAN YOU FREEZE APPLE PIE?

It’s best to freeze an unbaked pie. Freezing a baked pie usually results in overcooked crust edges and a soggy bottom crust when you go to reheat or thaw it.

Pie will keep frozen, unbaked wrapped in plastic wrap and foil for up to 4 months. Remove the foil and plastic and bake it at 375°F for about an hour.

NEED MORE PIE?

Meatballs should be two things: juicy and flavorful. This recipe meets both criteria, and the best part is, you make them in the slow cooker.

You can expect to get about 35 to 40 golf ball-sized meatballs. This is the perfect size to serve over pasta for a weeknight dinner (and freeze some for later), set out for a party snack (football season anyone?), or feed an army for Sunday supper.

The sauce is made from pantry staples liked canned crushed tomatoes, with a little crushed red pepper to add just a bit of heat. My kids are 8 and 10 years old and it wasn’t too spicy for them. Of course, if you don’t want to live life on the spicy side you can always leave it out.

THE BEST MEAT BLEND FOR SLOW COOKER MEATBALLS

I opted to use lean meat for this recipe – 90/10 beef and turkey sausage. The meatballs stay juicy even after the long simmer in the sauce without the extra fat. The lower fat content still makes tender, flavorful meatballs because the fat that is there doesn’t really cook off.

I can easily find 1 pound packages of ground Italian turkey sausage at my local supermarket. If that’s not available try Italian turkey sausage in the casings, and just remove the casings by cutting them open with a knife.

If you can’t find either, just grab some Italian pork sausage. If it’s in the casings, just remove them and mix the ground sausage in with the beef.

If you use a higher fat beef or pork you may have some fat floating on top of the sauce. This is totally fine, just stir it into the sauce before serving. It adds flavor, and that little bit of fat shouldn’t make the sauce greasy.

WHAT’S THE BEST CHEESE FOR MEATBALLS?

I honestly just grabbed pre-shredded Romano cheese from the deli, but you can also go for the real deal and buy a wedge of Pecorino Romano cheese, and grate it yourself. Make sure you use the small holes on your grater.

If you can’t find Romano (or you don’t like it) feel free to substitute mozzarella, Parmesan or asiago cheese.

TIPS FOR SHAPING MEATBALLS

These meatballs be quite sticky. Here are two tips to make the meatballs easier to shape:

• If you keep your hands wet with water, it is much easier to roll the meat into balls.
• Alternatively, you can use a small #40 cookie scoop. I like to make meatballs that are smaller than a golf ball.

HOW LONG SHOULD I COOK MEATBALLS IN A SLOW COOKER?

You can cook them on high for 4 to 5 hours or low for 8 to 10 hours.

STORING AND FREEZING MEATBALLS 

The cooked meatballs can be kept in the tomato sauce in an airtight container in the fridge for up to five days.

To freeze, put the cooked meatballs in a dish, sauce and all, and pop them in the freezer. You’ll be happy to have some for later. When you’re planning dinner, just take them out and let them thaw for 48 hours in your refrigerator. Then reheat them in a sauce pan or skillet over medium heat.

I’ve also been known to dump a frozen block of meatballs and sauce in a pan and heat them up that way. What can I say? I’m human and sometimes I don’t remember to take food out of the freezer until hungry people are staring at me and asking for food.

MORE MEATBALL RECIPES

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