Step 1

Preheat the oven to 350 degrees F.

Step 2

Set a large, high-sided skillet over medium heat. Add the olive oil and butternut squash, cook for 8-10 minutes or until the butternut squash is just fork tender. Add the chipotle chile powder, cumin and sage. Continue to cook about 1-2 minutes and then slowly stir in the green chile enchilada sauce, diced green chilies and milk. Cook for 5 minutes or until the sauce is warmed through. Remove from the heat and stir in the turkey, cranberries (if using) and half of the shredded cheese.

Step 3

Lightly grease a 9x13 inch-baking dish. Pour half of the red enchilada sauce into the bottom of the baking dish.

Step 4

Working with one tortilla at a time, lay them flat on your work surface and spoon about 1/3 cup of the turkey mixture into each tortilla. Roll them up and place the enchiladas in the prepared pan with seam side down. Top with remaining red enchilada sauce and cheese.

Step 5

Bake for 20-25 minutes or until the cheese is melted and gooey.

Step 6

Meanwhile, melt 1 tablespoon butter in a saucepan. Add sage leaves. Cook on medium-low for 1 minute, flip and cook one more minute or until the sage has darkened in color, but is not burnt. Remove from the heat and place the fried sage leaves on the top of the enchiladas. Serve the enchiladas with the cranberry salsa (below). EAT!

Step 7

To make the salsa, mix together the cranberry sauce, pineapple, jalapeno, cilantro and lime juice in a bowl until combined.