Butternut Squash Enchiladas

Name: Butternut Squash Enchiladas
Ingredients: 4 cups cubed (1/2-inch), uncooked butternut squash; 1/2 sweet onion, finely diced; 2 garlic cloves, minced; 3 tablespoons freshly chopped sage + more for topping; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon nutmeg; 1 cup beans (chickpeas, cannellinis, black, etc); 1 tablespoon brown butter; 2 1/2 cups freshly grated fontina cheese; 1 tablespoon unsalted butter; 1 tablespoon flour; 1 1/2 cups low-sodium vegetable stock; 1 cup milk (I actually use vanilla almond milk - perfect!); 8 whole wheat tortillas

Butternut Squash Enchiladas was pinched from <a href="http://www.howsweeteats.com/2012/11/butternut-squash-enchiladas/" target="_blank">www.howsweeteats.com.</a>

INGREDIENTS

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4 cups cubed (1/2-inch), uncooked butternut squash

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1/2 sweet onion, finely diced

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2 garlic cloves, minced

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3 tablespoons freshly chopped sage + more for topping

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2 tablespoons olive oil

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1/2 teaspoon salt

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1/2 teaspoon pepper

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1/2 teaspoon nutmeg

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1 cup beans (chickpeas, cannellinis, black, etc)

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1 tablespoon brown butter

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2 1/2 cups freshly grated fontina cheese

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1 tablespoon unsalted butter

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1 tablespoon flour

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1 1/2 cups low-sodium vegetable stock

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1 cup milk (I actually use vanilla almond milk - perfect!)

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8 whole wheat tortillas

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