(Copy-cat) Seva's Enchilada Calabaza
The dish goes for $12.95.
Seva Ganghi is the owner and most likely she will be your waitress.
Since 1973, Seva Restaurant has been Ann Arbor's stop for great vegetarian cuisine.
1 mediumbutternut squash
8 ozcream cheese
2 Tbspraw sugar
2 tspcinnamon, ground
1/4 tspginger powder
8 ozall natural salsa (i get from whole foods)
6spelt tortilla shells
1 cshredded cheddar cheese.
1 smallsprinkle of ground cloves
SERVE THE FOLLOWING OVER TOP OF BAKED DISH:
·shredded lettuce, chopped tomatoes, and chopped green or white onion
How to Make (Copy-cat) Seva's Enchilada Calabaza
- Cut the squash in half and take out the seeds. Bake the squash in the oven on 350 F until done about 45 minutes. Scoop out the insides and place
in fridge to cool. You should have about 2 1/2 cups squash. Once cool drain off any water.
- Put cream cheese in a medium bowl. Microwave for 1 minute, remove and cream together with the squash. Add the spices.
- In an oblong baking dish, butter bottom and sides lightly and put 1/2 of salsa in bottom of pan. Put 1/6th of the squash mixture in each tortilla and roll.