Spiraled Out of Control - Veggie Bake
Team: Sizzling Falcaons
Host School: North Country Junior High
Age Group: Middle School
Ingredients
1 sweet potato
2 cloves garlic
1 Golden Delicious apple
1 sweet red pepper
1/2 butternut squash neck, peeled and halved
1 zucchini
1 cup cooked quinoa
3 carrots julienned
Corn tortillas
3 cups corn Masa
Water
Sauce for vegetables
4 teaspoons maple syrup
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 tsp baking powder
1/3 cup oil or butter
1 cup hot water
Béchamel sauce:
2 teaspoons butter
Heavy cream
Salt
Pepper
1 8oz package shredded cheddar cheese
Preparation Instructions
Vegetables:
Stir together maple syrup, lemon juice and balsamic vinegar in mall bowl, set aside.
Spiralize the sweet potato, apple, butternut squash, and zucchini.
Heat oil in a large skillet over medium high heat. Add the carrots cook until tender. Add and sauté the onion and garlic. Add the squash noodles cook 2 minutes. Add the apple, zucchini, and diced red pepper. Cook another 2 minutes. Add 1 cup cranberries and the cooked quinoa.
Béchamel sauce:
Melt the butter in a saucepan. Stir in the flour and cook, stirring constantly until the paste cooks and bubbles, about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil and salt and pepper to taste, lower the heat a cook stirring for 2-3 min.
Tortillas:
Mix the flour, salt and baking powder together thoroughly. Add the oil and mix with your hands until the flour mixture resembles fine crumbs. Add hot water and mix until a ball is formed. Cover and let the dough rest for at least 15 min. Divide dough into 12 even sized balls press flat in a tortilla press. Cook in a dry fry pan. Turn the tortilla when brown blisters form. (Herbs can be added to the dough.)
In a 13 x 9 pan, alternate and repeat layers vegetables and the béchamel sauce. Sprinkle with grated cheddar cheese. Bake at 350 for 10-15 minutes. Allow to cool and set for 5-10 before slicing.
Drizzle with maple balsamic sauce. Serve.