I have a very delicious, vegetarian recipe for you today- Butternut Squash Enchiladas! They are very good, even hubs approved :)
- 1 medium-sized butternut squash
- 1 can corn
- 1 can black beans (or any of your choice)
- 1 package softened cream cheese
- 1 medium onion
- 1 clove garlic
- shredded cheese
- 1 can enchilada sauce
- tortillas (I believe I used the taco size, but depending on how big you want them, you could use a larger or smaller size too)
- (There is oil in the picture, but I ended up not using it- just an oil spray)
To start off, I cut my squash in half length-wise, sprayed a little oil/cooking spray on it, and sprinkled a little salt and pepper on top too.
I baked it in a 350-degree oven for about 30-45 minutes (depending on the thickness of your squash) until it was fork-tender.
I left it out to cool, then peeled off the skin and mashed it in a medium-sized bowl.
Then I diced my onion and minced my garlic clove and heated them in a pan until they were translucent and a little brown.
I mixed the onion/garlic mixture in with the squash along with the cream cheese, corn, and beans. You could add some salt and pepper to taste, but I felt the flavors were good as it was.
Take your tortilla, place a heaping spoonful or two at the bottom of the tortilla, top it with some shredded cheese, roll it up, and place in a baking dish that has been sprayed or oiled. (I fit 9 into my pan, but could have done 10 as I had some filling left over)
Smother the top with the enchilada sauce and top with shredded cheese.
Bake for about 15-20 minutes in a 425-degree oven until the cheese is bubbling. Serve with sour cream on top and enjoy!