"This was super easy, quick and delicious and so much better than a canned enchilada sauce which has an off-putting taste to me (and msg, no thanks). I sauteed about 1/2 C of chopped onion in the oil first and used 6 oz of tomato paste and 8 oz of tomato sauce since that's what I had. Even with that modification it was a bit thick (is the flour necessary?) so I'll stick to the 6 oz paste and use a little more sauce or broth to thin it out. 4 stars because I have to modify the original recipe slightly, but 5 star taste for such a simple preparation. This will be my go-to recipe for enchilada sauce.

"This is a tasty and super easy one-pot soup (I used an immersion blender.) I caramelized the onion, cooked the squash until it was falling-apart tender and broth was beginning to thicken, and added a couple of splashes of half-and-half after blending. Not sure of the weight but I used a rather large squash which was perfect for this recipe. Delicious!