The Chicken and the Egg

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Recipe Remake


By Laurie Figone

Love of the Land

Some time ago I was invited to a last-minute get-together. When I learned that the hostess was a vegetarian, I threw together butternut squash enchiladas. Just using what I had on hand, I created a recipe that everyone at the party wanted; my neighbor still talks about them. Well, now I’ve put my Italian spin on them and call them “Italian-adas.” They include butternut squash, mushrooms and cheese, wrapped in tortillas and topped with an Italian-themed tomato sauce. Oh yes, and then a little more cheese!

Italian-adas

Makes: 8 Servings

Filling Ingredients

  • 6 cups butternut squash, ½ in. cubes
  • 10 oz. sliced mushrooms (4 cups)
  • 1 ½ cups sweet onion, chopped
  • 2 TBSP. olive oil
  • 2 TBSP. parmesan cheese

Sauce Ingredients (makes 5 cups)

  • ½ cup olive oil
  • 1 cup sweet onion, finely chopped
  • 3 cloves fresh garlic, minced (1 TBSP.)
  • 2 TBSP. fresh parsley, finely chopped
  • 2 14.5 oz. cans petite diced tomatoes
  • 1 6 oz. can tomato paste
  • ¾ cup Sherry
  • 2 tsp. Italian Seasoning
  • 1 tsp. sea salt
  • ½ tsp. crushed red pepper
  • ½ tsp. paprika
  • ½ tsp. cumin
  • ½ tsp. chili powder
  • ½ tsp. sugar

Also needed:

  • 8 large flour tortillas
  • 12 oz. shredded cheese (I used Spring Hill Pesto Jack)
  1.  Preheat oven to 400 F.  Line a 13x18x1 inch baking sheet with foil. Toss cubed squash, sliced mushrooms and diced onion with 2 TBSP. olive oil and parmesan cheese to coat evenly. Spread in a single layer on baking sheet. Bake for 20 to 30 minutes until squash is tender, stirring every 10 minutes. While squash is baking, make sauce.
  2. Heat ½ cup olive oil in a large saucepan. Add 1 cup diced onion and sauté until translucent. Stir in garlic, parsley, tomatoes, tomato paste, sherry and seasonings.  Simmer for 20 minutes.
  3. Smear 1 TBSP. sauce down the center of each tortilla. Top the sauce with about ¾ cup of the roasted butternut squash mixture and then sprinkle with 2 TBSP. of the shredded cheese. Roll up burrito style. 
  4. Spread ½ cup sauce in the bottom of a very large baking pan. Place rolled tortillas on top. Spread remaining sauce on top of tortillas and sprinkle with remaining shredded cheese.
  5. Bake at 350 F for 30 minutes, or until cheese is melted and Italian-adas are heated through.
  6. Mangia!!

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