Halve squash lengthwise and remove seeds. Bake at 350 until soft, about 1 hour. Cool. Scrape out flesh and drain in colander, using a few plates to top to squeeze out as much liquid as possible.
In bowl, mix squash with cream cheese, cumin, chili powder, roasted chili peppers, green onion, cilantro and salt. Taste and adjust seasonings as necessary.
Scoop filling onto tortillas and roll up. Place seam-side down on oiled pan. Cover with sauce and top with cheese. Make sure tortillas are complete covered with sauce so they don't dry out.
Bake uncovered at 350 until cheese melts and turns brown and filling is hot, approximately 15 to 20 mins.
Serving
Suggestions
Yield- 4 servings
Originally Submitted
5/31/2013
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