Leftover Pumpkins - a cooking blog

No waste is the motto of my household so this year I decided to eat my carved pumpkins versus compost them.  I found this beauty in Hotchkiss Colorado on the western slope.  It was too nice a pumpkin not to eat.

  

 I made delish vegan pumpkin enchiladas that I created from scratch.  I will try to describe it to you now.  

First I roasted cubed pumpkin , my garden tomatoes and garden peppers and ground those into a sauce with the addition of spices, tomato sauce and sauteed garlic and onions.  I was going for a mole' type taste so spices included cinnamon, cocoa, chipotle, ancho chili, cumin, coriander, salt, and oregano.   Yum creamy orange enchilada sauce.

For the filling, I roasted red cabbage and smaller cubes of pumpkin.

I combined that with sauteed onion and garlic, my garden zucchini and more peppers, black beans, and quinoa,

Here's what the filling looks like.

I stuff 8 small tortillas and place them on enchilada sauce, baked them in the oven for 30 minutes at 350.

I served on a bed of shredded lettuce topped with more warm enchilada sauce, tapenade and guacamole.

Thanks for suffering through my attempt to be a food blogger.