Squash Enchilada

Marilyn HawkesSeptember 1, 2018
Share This

Soul Café serves up the ultimate vegetarian comfort food.

Soul Café chef/owner Sheila Bryson formulated her dreamy butternut squash enchilada recipe because so many of her customers were requesting vegetarian offerings. The Southwestern-style enchiladas ($21) debuted at Bryson’s now shuttered Alma restaurant in North Scottsdale, but were such a hit she made them a permanent fixture on Soul Café’s menu.

It’s no secret why these meatless bad boys connect so powerfully with herbivores – they’re the ultimate vegetarian comfort food. Bryson starts with a pair of corn tortillas, stuffing them with soft chunks of sweet, locally grown butternut squash perfumed with bits of fresh sage and onions mingled with mild roasted poblano chiles. She then smothers the duo in a velvety jalapeño cream cheese sauce peppered with toasted pumpkin seeds and lays them on a bed of crunchy quinoa laced with a medley of fresh corn and red peppers with a dash of fiery jalapeños. Plating the enchiladas, Bryson finishes with a handful of fresh baby spinach – just enough to wilt the greens without overcooking.

With its aromatic fresh sage and sweet and nutty butternut squash, the dish is undeniably autumnal, but Bryson continues to offer the enchiladas year-round. “It’s one of the most popular dishes on the menu.”

Soul Café
7615 E. Pinnacle Peak Rd., Scottsdale

For more than 50 years, PHOENIX magazine's experienced writers, editors, and designers have captured all sides of the Valley with award-winning and insightful writing, and groundbreaking report and design. Our expository features, narratives, profiles, and investigative features keep our 385,000 readers in touch with the Valley's latest trends, events, personalities and places.