I’ve made butternut squash flautas twice now and I love them.
The first time I made them, it was for our potluck. Those flautas consisted of about 50 ingredients because I made the filling and the topping by mixing together various leftover sauces I had in the house.
I knew I would never be able to re-create that recipe again, so I made a simpler version the second time for Thanksgiving. I actually didn’t miss any of the ingredients not present in the second batch of flautas. I’ll probably make them a little bit different every time.
One thing I learned about butternut squash is that it’s perfectly tasty by itself. I added a few things to mine, but it is totally unnecessary. If you have none of the ingredients I suggest, that’s fine too.
- Cut the butternut squash in half, scoop out the seeds, and set them aside (they can be baked separately as a snack – salt and agave nectar makes them nice and caramelized).
- Shred some ginger and place it in the holes where you scooped out the seeds. This is all you really need, but additional things (chopped apples, agave nectar, brown sugar, chili peppers, etc.) can be added as well.
- Cover each half with aluminum foil and bake at 350 for about an hour (or until each piece is soft when you poke it with a knife).
- Scoop out all the soft squash and mash it into a paste. Add a small amount of water, soymilk, or margarine if needed. If you want, add a dash of things like cinnamon, nutmeg, allspice, nutritional yeast, salt.
- Wrap a stack of corn tortillas in a wet a paper towel and microwave for about 30 seconds. You can also place the tortillas in a steamer basket over water and low heat. Either of these methods will make the tortillas soft and pliable. If you skip this step, the tortillas will crack in half and it will piss you off.
- Scoop a small amount of filling into each tortilla, roll it, and place it on a greased pan.
- Pour sauce on top and bake until edges are brown and crispy. Save a little bit of sauce to pour on afterwards.
- Top with red peppers, green onions, parsley, or other pretty things.
Creamy Agave Chili Sauce
- Blend agave nectar, garlic, onion, tofutti sour cream, and pickled jalapenos. Cilantro, spinach, bell peppers, and poblano peppers are also good things to add if you have them.
- If sauce is too watery, add a small amount of cornstarch and stir over low heat until the mixture thickens.