Beef & Squash Collard Green Enchiladas

8 large collard green leaves, stemmed

1 portion of Ground Beef base (see recipe below)

1 portion of Ancho – spiced Roasted Butternut Squash (see recipe below)

½ t ground cumin

½ t ground coriander

1 16 oz can of tomato sauce

1.5 t chili powder

1 – 2 t hot chili sauce (Franks)

½ cup of cashew cream (see recipe below)

Fresh parsley leaves

Preheat to 400 F

Fill a large pot with water and bring to a boil.  Fill a large bowl with ice water.   Working with 4 collard green leaves at a time, blanch the leaves, drain and pat dry.  

In a medium bowl, combine the ground beef mixture, butternut squash, cumin and coriander.  Divide the beef filling among the collard leaves.  Roll up and arrange rolls in 9 x 13 in baking dish seam side down.  

In a medium bowl, combine the tomato sauce, chili powder and hot sauce.  Pour mixture over the rolls.  Cover with aluminum foil and bake for 30 mins until bubbling 

Drizzle with cashew sauce and sprinkle with parsley before serving

Ground Beef Base

3 lbs ground beef

2 red, yellow and/or green bell peppers, seeded and chopped

2 large onions, chopped

4 garlic cloves, minced

2 t dried oregano

2 t salt

1 t black pepper

In a very large skillet, cook the ground beef over medium heat, stirring and breaking up with a wooden spoon until browned  Add the bell peppers, onions, garlic, oregano, salt and pepper.  
Cook, stirring occasionally, until onions have softened, about 5 minutes.

Divide the beef mixture into three equal parts (about 3 cups each).  
Place 2 portions in separate containers and freeze for up to 6 months. 

Ancho spiced Butternut Squash

2 cups butternut squash, cut into bite sized pieces

1  T olive oil

1 t ground ancho chili peppers

¼ t garlic powder

¼ t salt

Toss all the ingredients together & roast in 400 degree oven for 30 – 40 mins

Cashew Cream

1 cup of raw cashews, soaked overnight in 1.5 cup of water

¾ cup water (or more for a thinner consistency)

1.    Soak cashews for 2 hours or overnight

2.    Drain and rinse the soaked cashews

3.    Place drained cashews in blender with fresh water and blend no high speed for 2 mins

      Will keep 1 week refrigerated

Recipe Source:  Whole30  cookbook, Melissa Hartwig