Fall Checklist ... and a New Use for Butternut Squash

I've had a fun and eventful fall already... knockin' down lots o' stuff:

• Returned to Providence Hall -- check
• Worked on consulting projects in So Cal, Illinois, and Washington -- check
• Used video conferencing nearly every day (Skype, iChat, GChat, iCarrier Pigeon, you name it) -- check
  
• Had a perfect vacation on a lake in Olympic National Park -- check
• Went to U2 Concert at Rose Bowl -- check
• Met Rick Warren -- check
  
• Annual flu shot -- ouch & check
• Helped the Smelleys move into their new, post-Tea Fire home -- super double extra check
  
• H1N1 flu shot -- check (oink oink)
  
• Have been eating lots of pomegranates because it's fall and they are pretty but Lord they are messy -- check
• Registered for Urbana 09 -- check
• Became an exhibitor at Urbana 09 for Eden Reforestation Projects -- check
• Started leading a Bible study for new believers for Free Methodist Santa Barbara -- check

I'm grateful for new experiences and relationships, variety, risk, even challenges.

Meanwhile, the ol' standards continue... bike riding, soy lattes in the morning, reading every free moment, NPR podcasts, and my new love since my sabbatical last year - cooking! I test drove another recipe tonight... tasty tasty! I got the recipe from Bicycling magazine, of all places! If you need a new spin on butternut squash, go crazy. It was comfort food tonight.

Butternut Squash Enchiladas
1 large butternut squash
2 tablespoons cream cheese
1/2 teaspoon cumin
1/4 teaspoon ancho chili powder
2 tablespoons diced roasted chili peppers
1 tablespoon green onion, sliced
1 tablespoon cilantro (wish I'd put in more)
Pinch of salt
Four 6-inch corn tortillas
1 cup enchilada sauce
1/2 cup shredded
Monterey Jack cheese

Halve the squash lengthwise and remove seeds. Bake at 350 degrees until soft, about one hour. Cool. Scrape out the flesh and drain in a colander, using a few plates on top to squeeze out as much liquid as possible. In a bowl, mix squash with cream cheese, cumin, chili powder, roasted chili peppers, green onion, cilantro and salt. Taste and adjust seasonings as necessary. Scoop the filling onto the tortillas and roll them up. Place them seam-side down on an oiled pan. Cover with enchilada sauce and top with cheese. Make sure the tortillas are completely covered with sauce so they don't dry out. Bake uncovered at 350 degrees until the cheese melts and turns brown and the filling is hot, approximately 15 to 20 minutes. Serves four.

Calories per serving 276
Fat 8 grams
Carbs 48g
Protein 7g