Butternut Squash Enchiladas

Step 1

Preheat oven to 425 F. Pierce the whole squash a few times with a fork and microwave for 2 minutes (this makes it a little easier to peel). Allow to cool for a minute, and then remove the skin with a vegetable peeler. With a very sharp knife, slice off the ends and stand the squash upright on one end; cut it in half lengthwise. Scrape out the seeds (I use my metal tablespoon with a sharp edge). Cut the squash into small cubes.

Step 2

Line a large baking sheet with a silicone liner, parchment paper or foil. Add the squash cubes to the pan and toss in about 1 tablespoon of olive oil. Sprinkle with 1 teaspoon of chili powder and a bit of salt & pepper; stir to evenly coat. Roast at 425 F for 25-30 minutes or until easily pierced with a fork and caramelized on the edges, tossing once halfway through.

Step 3

Meanwhile, prepare your garlic and mushrooms. Heat about 1 tsp of olive oil in a large pan, then add the garlic and mushrooms. Season with ½ tsp cumin and a dash of salt and pepper. Cook for 5-6 mins, stirring occasionally, or until the mushrooms are beginning to brown and shrink. Add the spinach, roughly tearing the leaves into smaller pieces, and cook, stirring continuously, until wilted. Move to a small bowl, draining any liquid.

Step 4

When the squash is done, add it to a medium mixing bowl (and keep the oven on). Mash with a potato masher or fork. Taste and add more seasonings if needed.

Step 5

Lightly grease a large baking dish and arrange all ingredients nearby. For small tortillas, spread 1 heaping tablespoon of the squash filling into a tortilla, sprinkle with a bit of cheese, and top with some of the mushroom & spinach mixture. Roll and place seam-side-down in the dish. Repeat with the remaining tortillas, packing them tightly together in the dish. Pour the salsa evenly over the tortillas, and top with remaining cheese. Bake at 425 F for 10-15 mins or until cheese is melty. Serve right away with any any desired toppings.