Butternut Squash, Ground Turkey and Kale Enchilada fusion

Butternut Squash, Ground Turkey and Kale Enchilada fusion!

Who says that you cannot fuse flavors together?  I say YOU CAN!  This dish is a perfect example of just that!  Take a classic Enchilada, or Corn Tortilla and stuff it with a medley of flavors that make a perfect marriage and surprise your taste buds making you want MORE of this thing called Food Fusion!

This is the time of year that we all tailgate and start to treasure heartier dishes and dishes that travel well.  Everyone can make a burger or a pot of chili, but, have you ever had Butternut Squash and Kale become the heart of a dish?  I'll bet not, but, the best part is the flavors I have put together all compliment each other very well and really WORK!  Give this a whirl for your next gathering, this recipe makes 23 of these bad boys!  You can invite the Football team!  ENJOY! This dish is my families new favorite!  It is healthy and crazy flavorful!  IT is a treasure of a recipe!

INGREDIENTS:

1T. Lemon juice

1T. Minced garlic

1lb. Ground turkey

3 T. olive oil

1 1/2 C. blanched chopped Kale leaves only, no stems

1 whole Butternut squash roasted in oven  with 1 whole onion and 1 T. garlic minced @ 400 for 30 minutes or until tender. Salt and pepper to taste.

1 10 oz. can diced tomato and green chile's

1 can Northern beans drained

1/8 t. thyme and 1/8 t. sage

2 t. cumin

23 white corn tortilla cheese

Sauce:

1 c. skim milk

8 oz. monteray jack cheese 2/3 c. inside meat mixture and the rest on top of dish.

3 T.butter

1/2 c. to 2/3 c. flour

Cut up squash into 1 inch cubes and chop whole onion.  Place on sheet pan salt and pepper it and cover with 2 T. olive oil.  Bake at 400 until roasted to a tender state, about 30 to 40 minutes.

In medium sauce pan, saute ground turkey salted and peppered to taste with 1 T. olive oil.  Cook until done and put aside.  Add the diced tomato and green chilies and garlic and cook for a few minutes to combine.

In a medium pot fill it with water, salt the water and bring it to a boil.  Blanch the kale and cook for 1 to 2 minutes.  Shock in ice water bath to stop the cooking.  

In large mixing bowl combine the meat mixture, the squash, kale and beans and all the rest of the herbs and the lemon juice.  Mix well and set aside while you make the sauce.

In med. pot add the butter on medium heat.  Melt the butter and whisk in the flour.  Add the skim milk slowly stirring constantly making a thicker sauce.  When all combined take off the heat and add 2/3 c. cheese.

Take a large sheet pan and grease it.  Paint both sides of the tortilla with the sauce and stuff with the meat and veggie mixture, roll and place on sheet pan and top each one with the remaining mozzarella cheese.

Bake at 400 for 20 minutes until golden brown.  NOW ENJOY!