ROASTED BUTTERNUT SQUASH ENCHILADAS
PREP Roast butternut squash halves tender flesh side down on parchmented sheetpan 400 deg 40 min. Let cool.
FILLING Mash roasted squash, 2 tb ea cr/cheese, chp cilantro, minced green onion, 1-2 minced canned chipotles in sauce, 1/2 tsp cumin, tsp adobo sauce; s/p.
ASSEMBLY Center 2 large spoonfuls on 6 corn tortilla (microed in damp paper towel 20 sec to soften); roll up. Bake seam-side down 8x8" sprayed baker. Blanket w/ can enchilada sauce. Sprinkle w/ grated mozz, cheddar, jack. Bake/melt 400 deg 15 min (enchiladas are bubbly).
SERVE w/ sides of guacamole or salsa, green salad. 1-2 margaritas wouldn't hurt.
I Carumba! Nigella goes Mexican as she often does (to my confusion.)
Thanks for posting!