Based on a recipe from SEVA, a vegetarian restaurant in Ann Arbor, Michigan.

Makes 12 enchiladas

Ingredients:

1 large butternut squash

4-8 oz cream cheese, to taste

2 cups shredded cheddar plus topping (also great with Monterey Jack cheese)

12 large size flour tortillas

2 cans green chili enchilada sauce

2 cans diced green chilies

2 tsp cumin

Directions:

Preheat oven to 400 degrees.  Cut squash in half and scoop out seeds.  Place squash cut side down in about 2 inches of water.  Cover and bake for about 45 minutes, or when you can easily pierce it with a fork.

Remove squash from oven and let cool.  Spoon squash into a bowl and discard skins.  Add cream cheese, green chilies, and cumin.  Stir until blended.  Spoon squash into tortillas, roll and place in pan.  Cover with enchilada sauce and cheese.  Cover with foil and bake for 15 minutes until heated through.  Remove foil to melt cheese.

One variation:  Add black beans, a little red onion and some cinnamon.