Recipe from the Worldwide Ward Cookbook
I am thrilled again to find a winter squash that my family will eat, especially to find one that Dave will race me home from to get the leftovers. My notes in red.
1 medium onion, chopped
1-2 cloves of garlic, minced
1-2 Tbsp olive oil
1 16 oz can white corn (I used frozen)
butternut squash, cooked and drained well (I needed half of a large squash for a 9x9 pan, quartered it, put in a casserole dish with an inch or two of water, covered with plastic wrap with holes punched in it, and microwaved for 10 minutes)
salt and pepper
chili powder
cumin
green enchilada sauce (used 1 recipe of Amy's sauce for a 9x9 pan)
corn tortillas
pepper jack and cheddar cheese
Saute onion and garlic on olive oil. Stir onion mixture into corn and squash, and season to taste with s&p, chili powder, and cumin (I found it frustrating that no measurements were given, but I didn't take note of what I used either). Heat enchilada sauce and dip tortilla in the heated sauce to soften (this did not work for me, I softened them in the microwave wrapped in a wet dish towel). Fill tortillas with squash mixture, sprinkle with cheese, and roll. Place seam side down in a casserole dish. Cover enchiladas with remaining sauce, and sprinkle with extra cheese. Bake at 350 until bubbly, about 30 minutes.
