I made this dish for dinner the other night and it was so fabulous I wanted to share it with you:
Butternut Squash and Green Chile Enchiladas
3 cups peeled and cubed butternut squash
1 tablespoon olive oil
1/2 teaspoon each salt and pepper
2 Anaheim peppers
8 corn tortillas
1 cup shredded Mexican-blend cheese
1 can (about 10 ounces) green or red enchilada sauce (I used a green hatch chile style)
Sour cream and chopped cilantro, for garnish
Preheat oven to 400 degrees. Toss together squash, oil, salt and pepper. Spread on a baking sheet and roast until tender, 20 to 30 minutes depending on size of chunks. Move squash to a dish. Place peppers on the baking sheet. Switch heat to broil and broil peppers, turning often, until skins are charred and blistering, about 5 minutes. Place peppers in a brown paper bag to steam for 10 minutes. Switch oven heat to 350 degrees. Remove peppers' skins, seeds and stems and cut into thin strips. Pour half the enchilada sauce into an 8 by 8 inch baking dish. Warm tortillas in the microwave for a minute or so, until pliable. Place about 1 tablespoon cheese, one or two squash cubes on each tortilla. Roll and place seam side down in the baking dish. Top with remaining cheese and sauce. Bake 15 minutes. Garnish with sour cream and cilantro.
I got the recipe from my local newspaper. It was easy and so tasty. Let me know if you try it out - I'd love to hear what you think.