Real Recipes From Real Home Cooks ®

(copy-cat) seva's enchilada calabaza

(1 rating)
Recipe by
Stormy Stewart
Mio, MI

This is my spin on a very popular dish an all natural, vegetarian restaurant in Ann Arbor,Michigan "SEVA". 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 rating)
yield 3 serving(s)
prep time 35 Min
cook time 1 Hr
method Bake

Ingredients For (copy-cat) seva's enchilada calabaza

  • 1 md
    butternut squash
  • 8 oz
    cream cheese
  • 2 Tbsp
    raw sugar
  • 2 tsp
    cinnamon, ground
  • 1/4 tsp
    ginger powder
  • 8 oz
    all natural salsa (i get from whole foods)
  • 6
    spelt tortilla shells
  • 1 c
    shredded cheddar cheese.
  • 1 sm
    sprinkle of ground cloves
  • 1/4 tsp
  • shredded lettuce, chopped tomatoes, and chopped green or white onion

How To Make (copy-cat) seva's enchilada calabaza

  • 1
    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.
  • 2
    Put cream cheese in a medium bowl. Microwave for 1 minute, remove and cream together with the squash. Add the spices.
  • 3
    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.
  • 4
    Put in dish, cover with remaining salsa and then the cheese. Bake at 375 for 35- 45 minutes until it begins to bubble and cheese is melted and browns slightly.
  • served with the condimests on top as it was at Sevas
    Remove from oven and let rest 10 minutes. Serve with shredded lettuce, chopped tomatoes and green onion over top