John Maschino of Santa Cruz submitted this veggie enchilada recipe which he loves not only for its colorful beauty and flavor, but also because it uses all Live Earth Farm veggies! And I dug up a nice fall (Thanksgiving's coming!) recipe for using some of those wonderful butternut squash and carrots.
- Debbie

Veggie Enchiladas
(inspired by Irma @ Agaccio Farms)
makes 12 enchiladas

1 dozen flour tortillas (8" diam.)
1 1/2 lbs. cheddar cheese (mild or sharp, to taste)
6 – 12 sweet red peppers (Anaheims are good too, sez John)
2 leeks (or 1 flat red onion)
6 – 8 Japanese radishes (long ones)
6 carrots
12 oz. shredded cheeses (cheddar, jack, mozarella)
1 – 2 jalapeño peppers

1 28 oz. can of enchilada sauce
(anyone have a recipe for homemade enchilada sauce? We'd love to know!)

two 8"x12"x3" (approx.) pans, oiled

Cut cheddar cheese into twelve sticks approximately 3/4" by 6 – 7" long. Slice white of leeks in quarters and chop into 1" lengths, saving light-green parts for topping. Slice red peppers into long strips (up to 1/2" wide). Slice radishes and carrots into long strips (up to 3/8" thick). Lay out a tortilla and place one cheese stick, some chopped leeks, 4 red pepper slices, 2 radish slices, and 4 carrot sticks on top. Roll tightly and place seam-side down in oiled baking dish. Repeat with remaining tortillas and veggies (6 rolls per pan). Cover rolls with enchilada sauce, dividing equally between the two pans. Sprinkle shredded cheeses on top and then lay extra veggie strips attractively across cheese. Garnish with leek greens and sliced jalapeños. Cover pans with foil and bake for 40 minutes at 325 degrees. Uncover and bake another 30 minutes. Bite into one of the carrot sticks on top to test for doneness (being careful not to burn yourself!).

Butternut Squash and Carrot Pureé with Maple Syrup
from Bon Appetít, serves 6 to 8

4 tbsp. butter
1 onion, chopped
3 carrots, peeled and thinly sliced
one 3 1/2 lb. butternut squash, peeled, seeded, and cut into 1/2" pieces
1 C fresh orange juice
3 tbsp. pure maple syrup

Melt 2 tbsps. of the butter in a large pot over medium heat. Add onion and sauté until just tender, about 8 minutes. Stir in 1 tbsp. butter, add carrots and sauté until coated, about 1 minute. Add last tbsp. butter and squash and sauté until it begins to soften, about 8 minutes. Pour orange juice over vegetables. Cover and simmer until they are soft, about 25 minutes. Uncover and simmer until all liquid evaporates, about 5 minutes. Stir in maple syrup. Cool slightly. Working in batches, pureé mixture in processor until smooth. Season to taste with salt and pepper. (Can refrigerate, covered, up to 2 days; stir over medium heat to rewarm.)