Saturday I tried my hand at recreating a dish Stacie and I had enjoyed at the Meadowlark the weekend previously. The Meadowlark version was stuffed with pureed pumpkin topped with a chipotle enchilada sauce, topped with queso blanco, and garnished with toasted pumpkin seeds. I did some research with my contacts at the Meadowlark and found out that they use canned pumpkin in their filling. I tried this and found the results a little too thin. Since I could locate a fresh pumpkin I used part canned pumpkin and part butternut squash. This resulted in a stiffer filling that could stand up to the heat of being baked for over an hour. Some garlic and cumin rounded out the seasoning in the filling.
For the sauce I started by sweating onions, adding chipotle peppers in adobo sauce, and fresh tomatoes. After cooking the sauce down I pureed the whole thing and seasoned it up. The result was a sauce that I felt was a little spicy. To remedy this I added a few tablespoons of sour cream, which calmed the heat down a little bit.
To complete the dish I used the pumpkin to fill white corn tortillas topped them with the sauce and cheese then baked the casserole for an hour. My only complaint was that there was only one texture. I know now why the Meadowlark used toasted seeds as the garnish, to add a crunchy texture. All in all we were happy with the results and I intend to make this dish again.
PS-DJ Omar Trouble…
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