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1
Preheat the oven to 400 degrees. Peel the skin from the squash, cut it in half, and remove seeds. Cut the squash into one inch dice (exact size is not important). Toss the pieces with olive oil, lay them out on a baking sheet, and bake until tender (about 30 minutes).
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2
Meanwhile, make the tomatillo sauce: bring water to boil in a small pan. Husk the tomatillos, remove the stems, and boil for 4 minutes. Put the tomatillos in a food processor with the stock, cilantro, green onions, and jalapeno, and puree. Add salt and pepper to taste.
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3
Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and saute until just tender (about 4 minutes). Add the roast butternut squash, butter, and stock.
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4
Cook for about 2 minutes (enough to heat the stock through and let the squash begin to soften even more), then begin to mash the pieces of squash with a potato masher, fork, or back of a spoon. Mash until smooth but with a few larger chunks left.
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5
Add cumin, chili pepper, cayenne, salt, and pepper to the squash mixture, mix well, and adjust seasonings to taste.
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6
If your tortillas are standard corn tortillas (not a flour/corn blend), you will need to steam them so that they don't break when rolled. Moisten two paper towels. Lay a paper towel on an oven safe plate, put the tortillas on top of it, and cover with another paper towel. Place in the oven for 5 minutes.
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7
Spoon some of the tomatillo sauce into the bottom of a 9x9 inch baking dish - just enough to cover the bottom with a thin layer.
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8
Scoop about two tablespoons of the squash mixture into a tortilla, top with a sprinkle of cheese, and roll the tortilla into a tube. Place the enchilada, seam side down, in the baking dish. Repeat until you've made as many enchiladas as you want (this recipe usually makes 8).
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9
Cover the enchiladas with the rest of the tomatillo sauce and sprinkle with a little cheese. Bake at 400 degrees until the enchiladas are golden brown and bubbling (about 20 minutes).
