So, in hopes of sparing you the hours of kitchen scrubbing this one led to for me, let me introduce you to the very simple, very addictive
Butternut Squash Enchilada
1 whole butternut squash
6 large whole wheat tortillas (the softer, the better)
1 can enchilada sauce (important note here, this will all taste much better with a sweet sauce like La Preferida. http://www.amazon.com/La-Preferida-Enchilada-Sauce-10-Ounce/dp/B000S3T23K/ref=sr_1_1?s=grocery&ie=UTF8&qid=1341255902&sr=1-1&keywords=la+preferida+enchilada+sauce+mild The smoky sauces like Trader Joe's just don't play nicely with this one.)
Extra Virgin Olive Oil
Salt and Pepper
1 clove garlic
1/2 cup organic spinach, thawed and drained if frozen or washed and chopped if fresh
1 log goat cheese
Cotija cheese, shedded for sprinkling on top
2) Heat olive oil and garlic in a large frying pan over medium heat. Add spinach and stir for about a minute, until wilted. Add squash and stir until heated through. Remove from heat.
3) Spoon about a third of the sauce into a 9 x 12 baking dish and spread it around. Flip two tortillas in the sauce. Spoon a bit of sauce in a 9 x 9 baking dish and do the same with a third tortilla. (This enchilada is for lunch tomorrow!) Spoon 1/3 of the squash mixture onto each tortilla. Spread the mixture around the tortillas.
4) Tear open the goat cheese and sprinkle generously about. When the whole log is dispersed, lick your fingers clean. You deserve it. Now wash your hands! I sure hope the kids didn't see you.
5) Top each pile with a tortilla. Spoon the remaining sauce over the tops. Sprinkle with cotija cheese. If you don't have cotija, feel free to use a mexican blend, or a pizza blend, if it comes to that. Truth be told, I only put cheese on the top to send myself a signal about which enchilada has the extra goat cheese hidden inside. If you notice a difference in the above photo, it's no accident.
6) Cook 15 minutes or until heated through. Enjoy!