Butternut squash flautas recipe with salsa verde cruda - Los Angeles Times

Name: Butternut squash flautas recipe with salsa verde cruda - Los Angeles Times
Total time: 55 min
Ingredients: 1 medium butternut squash (2 to 2 1/4 pounds), peeled, seeded and cut into 1/2-inch cubes (about 5 cups); 1 pound tomatillos, husks removed and rinsed, quartered; 2 garlic cloves (1 smashed, 1 finely chopped); 1 serrano chile, stemmed and seeded; 1/4 cup lightly packed cilantro leaves and soft stems, roughly chopped; 1/4 cup yellow onion; Kosher salt; 2 tablespoons unsalted butter; Freshly ground black pepper; 12 corn tortillas (6-inch); 1/4 cup vegetable oil, divided; 1/2 cup crema or sour cream; 4 ounces feta, preferably sheep’s milk, such as Hungarian or Valbreso, crumbled

www.latimes.com

Butternut squash adds a meaty texture to these vegetarian flautas, topped with salty feta and a fresh, tart raw salsa verde.

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Ingredients

1 medium butternut squash (2 to 2 1/4 pounds), peeled, seeded and cut into 1/2-inch cubes (about 5 cups)
1 pound tomatillos, husks removed and rinsed, quartered
2 garlic cloves (1 smashed, 1 finely chopped)
1 serrano chile, stemmed and seeded
1/4 cup lightly packed cilantro leaves and soft stems, roughly chopped
1/4 cup yellow onion
Kosher salt
2 tablespoons unsalted butter
Freshly ground black pepper
12 corn tortillas (6-inch)
1/4 cup vegetable oil, divided
1/2 cup crema or sour cream
4 ounces feta, preferably sheep’s milk, such as Hungarian or Valbreso, crumbled