6 butternut squash and corn enchiladas Recipes

corn tortillas, unpeeled butternut squash, seeded, water, olive oil, garlic, minced, onion, chopped, chopped fresh spinach, sun-dried tomatoes, chopped, enchilada sauce, crumbled goat cheese, crumbled cotija cheese, chopped cilantro leaves, for garnish (optional), sour cream, for topping (optional)

tomatillo, chicken stock or 2 1/2 cups broth, cilantro, chopped, green onion, chopped, jalapeno, sliced, sugar, black pepper, butter, flour, butternut squash (2 lb), olive oil, garlic clove, minced, yellow onion, diced, fresh corn, uncooked (frozen okay), monterey jack cheese, grated, dozen corn tortilla

butternut squash, baked, filling mashed, cream cheese, cubed, scallions, sliced, chili powder, ground cumin, coriander, oregano, salt, cinnamon, corn tortillas, salsa, grated cheese

raw cashews (4 oz), fresh lime juice, white vinegar, smoked paprika, salt, fresh tomatillos, husked and quartered, white onion, coarsely chopped, garlic cloves, chopped, jalapeno, seeded and coarsely chopped, vegetable stock, chopped cilantro, salt and freshly ground pepper, butternut squash, diced (1/2-inch), extra-virgin olive oil, salt and freshly ground pepper, onion, finely chopped, shallots, minced, sliced shiitake caps, frozen corn kernels, chopped tuscan kale, canola oil, corn tortillas, sliced avocado and red onion, cilantro leaves and toasted pumpkin seeds, for serving