Thursday, December 1, 2011

Butternut-Chorizo Mexisagna

Recipe by Amey of Vegan Eats and Treats

picture of Butternut-Chorizo Mexisagna
Serves 6

Squash Filling:
  • 1.5 lbs butternut squash
  • 2 tsp olive oil
  • .5 lbs red onion, diced
  • 2 cloves garlic, minced or pressed
  • 1 chipotle pepper in adobo sauce, minced (remove seeds for less heat)
  • 1 Tbsp fresh lime juice
  • 1/4 tsp black pepper

Tomato Sauce:
  • 1 lb fresh tomatoes, diced (or 1 14-oz can of diced tomatoes)
  • 1 tsp cumin powder
  • 3/4 tsp dried oregano
  • 1/4 tsp salt

Lime-Cashew Cream:
  • 1/4 C cashew pieces, soaked in water for at least 2 hours
  • 1/2 package of silken tofu (6 oz)
  • 4 Tbsp fresh lime juice
  • 1/4 tsp salt
  • 1/4 tsp white pepper
  • 1 clove garlic, minced or pressed
  • 1 package of Upton's Naturals Chorizo Seitan
  • 6 corn tortillas, cut into 2-inch wide strips

  • 6 Tbsp Toasted pepitas (pumpkin seeds)
  • Avocado slices

Roast The Squash:
  1. Preheat the oven to 400 F. 
  2. Cut your butternut squash in half and wrap each half in foil. Put them on a cookie sheet and bake for about 50-60 minutes, until super tender when poked with a fork. 
  3. Remove from oven when done. Unwrap, and once cool enough to handle, use a paring knife to remove the skin. (This step can also be done the day before.) If doing on the same day, turn the oven down to 375 F.
  4. While the squash is baking, you can make the tomato sauce and the lime-cashew creme.

Tomato Sauce:
  1. In a medium pot, add the diced tomatoes, cumin, oregano, and salt. 
  2. Bring to a low boil over medium-high heat, and then reduce the heat to medium for a simmer and cook for about 7-8 minutes. 
  3. Once done, remove from heat and set aside.

Cashew-Lime Cream:
  1. Drain the cashews and the tofu. 
  2. Add the cashews, tofu, lime juice, salt, pepper and garlic into a blender and blend until super smooth. (You may need to shove the cashew bits back down the side of the blender jar once or twice.)
  3. Once your squash is out of the oven, and the oven is heated to 375 F, you can make your squash filling.

Squash Filling:
  1. In a large pot or skillet, add the olive oil and heat over medium-high heat. Once warm, add the diced onions, and saute for about 7-8 minutes until golden and even a bit browned. 
  2. Add the garlic and chipotle and saute one minute more. Add in the squash, and cook another 2 minutes or so. Use a potato masher if you need to, in order to get a mushy texture. 
  3. Remove from heat and stir in the lime juice and pepper.

To assemble:
  1. Lightly spray or rub some olive oil into an 8x8" baking dish. Put down 2-3 Tbsp tomato sauce in the bottom... and spread it thin around the bottom. It's just a tiny bit, that's okay. 
  2. Now, add a layer of your corn tortilla "noodles." On top of that evenly spread out 1/2 of the squash mix. Then crumble on half of the Chorizo Seitan. Then add *almost* half of the remaining tomato sauce, and on top of that about 1/4 cup of the lime creme. 
  3. Now, repeat: tortilla strips, the rest of the squash, the rest of the seitan, and most (but not all) of the tomato sauce. Then a final layer of tortilla strips, the rest of the tomato sauce spread over them, and then drizzle on some more lime-cashew creme all over the top. 
  4. Tightly cover your baking dish with foil, and bake for 20 minutes. Then, carefully remove the foil, and bake for another 15 minutes and remove from the oven. Serve garnished with a tablespoon of pepitas on top of each slice, and some avocado slices on the side.