Warming Squash and Short Rib Enchiladas

[How to decipher the dried-chile aisle, sweet-and-savory pumpkin recipes, and more.]( If you are unable to see the message below, [click here]( to view. [Epicurious]( COOK THIS NOW --------------------------------------------------------------- [Winter Squash and Short-Rib Enchiladas]( [Winter Squash and Short-Rib Enchiladas / Photo by Alex Lau]( [Facebook]( [Twitter]( [Pinterest]( [Google Plus]( I'm craving Mexican flavors all the time these days: I find it's exactly what I need to cure any midwinter blues. And when it comes to soul-soothing foods, these enchiladas are at the top of the list. To streamline the cooking process, the short ribs can be braised and the squash can be roasted up to three days ahead of assembling the enchiladas. Or just make the whole dish today and tuck into them tonight. Stir together a pitcher of margaritas while the enchiladas are in the oven—it's Saturday after all, isn't it? Cheers, [Anna]( [View Recipe]( THE DAILY ROUND-UP --------------------------------------------------------------- Our best recipe collections and seasonal tips [ Smoky Pumpkin, Spelt, Pomegranate, and Feta Salad / Photo by Chris Court and William Meppem]( [40 Sweet-and-Savory Pumpkin Recipes]( [View Gallery]( [The Weirdest Cake Pans]( [These Cake Pans Will Make You Look Like a Baking Genius]( [View Gallery]( [dried chiles and garlic / Photo by Rhoda Boone]( [How to Shop for Dried Chiles]( [View Gallery]( TRENDING RECIPES --------------------------------------------------------------- [1]( [Filipino-Style Beef Steak with Onion]( --------------------------------------------------------------- [2]( [Lemony Pasta with Cauliflower, Chickpeas, and Arugula]( --------------------------------------------------------------- [3]( [Korean Fried Chicken]( --------------------------------------------------------------- [4]( [Traditional Soft Pretzels]( --------------------------------------------------------------- [5]( [Indian-Spiced Pork Roast with Rosemary and Onions]( --------------------------------------------------------------- [Exclusive Offer to Subscribe to Bon Appetit magazine for just $12]( FOLLOW EPICURIOUS! [Epicurious on Facebook]( [Epicurious on Twitter]( [Epicurious on Pinterest]( [Epicurious on Google+]( For all the latest recipes and expert tips at any time! This email was sent to you by epicurious.com. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@email2.epicurious.com, to your address book. To view our Privacy Policy click [here](. To unsubscribe click [here](. Copyright © 2018 Condé Nast. All rights reserved. Sent from Condé Nast Digital, 1 World Trade Center, 33rd Floor, New York, NY 10007 Attn: E-mail Coordinator