Butternut Squash Enchiladas

Certainn things signify autumn...the changing of the leaves, pumpkin scented candes, riding boots and lots of squash!  Yes, butternut squash is one of my favorite fall flavors and these enchiladas are seriously to.die.for!  We've made them twice for dinner and they're even better as leftovers...and better yet, they're actually quite healthy too!  Can we say win-win?

Of course, the amazingly talented Marina of Yummy Mummy Kitchen is the talent behind this dish.  I honestly wouldn't change a thing about it.  We had a similar dish at Cottonwood Restaurant that added toasted peppitas to the dish...which added a wonderful crunch.  But honestly...these are incredible just as Marina crafted them.  I especially like the greek yogurt with mild green salas mixture.  Delish!

From Yummy Mummy Kitchen

2 1/2 cups 1/2-inch cubed butternut squash (12-ounces, or about 1 small-medium peeled, seeded squash) 

1 tablespoon extra virgin olive oil 

15 ounces cooked or canned black beans, drained and rinsed 

1/4 cup chopped yellow onion 

1 1/2 tablespoons chopped cilantro, plus more cilantro for garnish 

12 ounces jarred or fresh mild green salsa 

1/4 cup 2% plain Greek yogurt (such as Chobani) 

1 1/2 cups shredded Mexican cheese blend 

8 corn tortillas 

1 large ripe avocado, peeled, pitted, and sliced

1 cup low fat sour cream 

Preheat oven to 400 degrees F. Place cubed butternut squash on a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat. Roast for 20 minutes or until tender. Reduce heat to 350 degrees F.

In a medium bowl, stir together roasted butternut squash, beans, chopped onion, and cilantro. In another medium bowl, stir together salsa and yogurt. 

Pour a thin layer of the salsa sauce over the bottom of 10" x 7" casserole dish. The 10x7-inch dish is perfect for corn tortillas, but an 8-inch square baking dish would work as well. Place 1/3 cup of the squash and bean mixture into each tortilla. Top with 1 tablespoon of cheese and roll up. Place seam-side-down in the baking dish. Continue until all the squash mixture is used up. Pour the remaining salsa sauce over the top of enchiladas. Sprinkle with the remaining cheese. Bake at 350 degrees until cheese has melted and starting to brown in places, about 30 minutes. Let cool for 5 minutes. Garnish with cilantro and serve with sour cream and avocado.

I'm off to go eat some yummy leftovers now...bon appetit!

xo natasha