Roasted Butternut Squash & Sausage Enchiladas

Credits: Jason Donnelly, bhg.com

• 1 recipe Easy Enchilada Sauce

• 12 ounces peeled, seeded butternut squash cut into 1/2-inch cubes (2 1/2 cups)

• 12 ounces uncooked bulk Italian sausage

• 1 clove garlic, minced

• 12 6 inches corn tortillas, warmed

• 1 ½ cups shredded Monterey Jack cheese or sharp cheddar cheese (6 ounces)

• Chopped fresh cilantro and Mexican crema or sour cream (optional)

Preheat oven to 350°F. Lightly grease a 3-quart rectangular baking dish. Prepare Easy Enchilada Sauce. Place a steamer basket in a large saucepan; add water to just below the bottom of the basket. Bring water to boiling. Add squash to basket. Cover and steam 5 minutes. Remove from heat. Add squash to basket. Cover and steam 5 minutes. Remove from heat.

Meanwhile, in a large skillet cook sausage and garlic over medium heat until browned; drain of any fat. Stir in steamed squash.

Spread about 1 cup sauce in the prepared baking dish. Fill each tortilla with 1 Tbsp. of cheese, about 1/4 cup squash mixture, and 1 Tbsp. of the sauce. Bring sides around filling to enclose and place seam-side down in the baking dish. Repeat with remaining tortillas and filling. Spoon any remaining filling around tortillas in dish. Pour remaining sauce over the enchiladas.

Bake enchiladas, covered, 20 minutes. Sprinkle with remaining cheese. Bake 5 minutes more. If desired, sprinkle with cilantro and serve with Mexican crema.

Tip: To save time, use precut butternut squash. Cut large pieces into 1/2-inch cubes.

Easy Enchilada Sauce In a medium saucepan heat 2 Tbsp. vegetable oil over medium heat. Stir in 2 Tbsp. all-purpose flour; cook and stir for 2 minutes. Add 2 Tbsp. chili powder, 1 teaspoon ground cumin, and 1/2 tsp. garlic powder. Cook and stir 30 seconds more. Add 1, 15-oz. can tomato sauce and 1, 14.5-ounce can reduced-sodium chicken broth; whisk until smooth. Cook and stir over medium-high heat until boiling. Reduce heat and simmer for 1 minute. Remove from heat. Season to taste with pepper, and hot sauce, if desired.