Roasted Butternut Squash and Garlic Enchiladas

Notes: This recipe, after adding the cheese but before placing in the oven, can be made the morning before serving. Cover and refrigerate until needed for baking. The butternut garlic puree and the salsa verde can be made up to 3 days in advance.

1. Preheat oven to 400°F. With a sharp knife, cut the top 1/2 inch off of the garlic head exposing the cloves. Drizzle a teaspoon of olive oil on the garlic head and wrap it completely and tightly in foil. Place on a parchment lined baking sheet. Placing the whole squash in the microwave for 45 seconds before cutting will make slicing easier. So do this and then slice the butternut squash in half lengthwise and scoop out the seeds. Discard the seeds. Place the squash halves cut side down on the baking sheet along with the foil wrapped garlic. Set the baking sheet in the oven and roast for 45 minutes or until the squash is fork tender. At this time you can also roast the tomatillos, onions and peppers for the salsa verde (see recipe below).

2. When the squash is done remove the baking sheet from the oven. With a spoon, scoop out the meat of the squash from the skin and place the meat in a food processor. Squeeze the garlic cloves from the garlic head by squeezing at the base. The cloves will pop out. Place the roasted garlic cloves into the food processor with the squash. Add a pinch of salt and pepper and puree until blended. You can also do this in a blender or by hand with a fork or a potato masher in a large bowl. Set the puree aside until needed.

3. Working with 6 tortillas at a time, lightly spray each tortilla with cooking oil spray on both sides and stack them on top of each other. Wrap the tortilla stack in a paper towel and place on a microwave safe plate. Place the plate in the microwave and microwave on high for 15 seconds. Flip the stack over and microwave for another 15 seconds. Remove the tortillas from the microwave and proceed with making enchiladas. Do the same with the other 6 tortillas after the first stack has been filled and rolled into enchiladas.

4. Preheat the oven to 400°F and grease a 9″x13″ casserole/baking dish. Working with one tortilla at a time, place two tablespoons of butternut squash garlic puree onto a tortilla. Roll the tortilla into a cigar shape and place it seam side down onto the prepared baking dish. Repeat with the remaining tortillas.

5. Pour the salsa verde (recipe below) on top of the stuffed and rolled tortillas and spread evenly. Sprinkle the cheese evenly on top of salsa. Cover the dish with foil and place in the oven. Bake for 25 minutes. Remove the foil and place under the broiler for 3-5 minutes or until the cheese becomes golden. Serve!

For the salsa verde (makes 2 cups):

1. Preheat oven to 400°F. Remove the husks off of the tomatillos. Place tomatillos, onion, garlic, and pepper on a rimmed baking sheet lined with parchment paper. Drizzle with oil and sprinkle with salt. Roast for 35 to 40 minutes or until the tomatillos are soft. This can be done at the same time the butternut squash and garlic are roasting.

2. Once roasted, place the tomatillos, onion, garlic, and peppers in a food processor along with cilantro, lime juice, and cumin. Puree until smooth and blended.