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Notes: This recipe, after adding the cheese but before placing in the oven, can be made the morning before serving.
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Cover and refrigerate until needed for baking.
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The butternut garlic puree and the salsa verde can be made up to 3 days in advance.
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1.
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Preheat oven to 400 degrees F. With a sharp knife, cut the top 1/2 inch off of the garlic head exposing the cloves.
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Drizzle a teaspoon of olive oil on the garlic head and wrap it completely and tightly in foil.
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Place on a parchment lined baking sheet.
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Placing the whole squash in the microwave for 45 seconds before cutting will make slicing easier.
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So do this and then slice the butternut squash in half lengthwise and scoop out the seeds.
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Discard the seeds.
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Place the squash halves cut side down on the baking sheet along with the foil wrapped garlic.
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Set the baking sheet in the oven and roast for 45 minutes or until the squash is fork tender.
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At this time you can also roast the tomatillos, onions and peppers for the salsa verde (see recipe below).
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2.
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When the squash is done remove the baking sheet from the oven.
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With a spoon, scoop out the meat of the squash from the skin and place the meat in a food processor.
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Squeeze the garlic cloves from the garlic head by squeezing at the base.
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The cloves will pop out.
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Place the roasted garlic cloves into the food processor with the squash.
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Add a pinch of salt and pepper and puree until blended.
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You can also do this in a blender or by hand with a fork or a potato masher in a large bowl.
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Set the puree aside until needed.
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3.
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Working with 6 tortillas at a time, lightly spray each tortilla with cooking oil spray on both sides and stack them on top of each other.
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Wrap the tortilla stack in a paper towel and place on a microwave safe plate.
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Place the plate in the microwave and microwave on high for 15 seconds.
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Flip the stack over and microwave for another 15 seconds.
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Remove the tortillas from the microwave and proceed with making enchiladas.
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Do the same with the other 6 tortillas after the first stack has been filled and rolled into enchiladas.
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4.
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Preheat the oven to 400 degrees F and grease a 9x13 casserole/baking dish.
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Working with one tortilla at a time, place two tablespoons of butternut squash garlic puree onto a tortilla.
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Roll the tortilla into a cigar shape and place it seam side down onto the prepared baking dish.
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Repeat with the remaining tortillas.
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5.
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Pour the salsa verde (recipe below) on top of the stuffed and rolled tortillas and spread evenly.
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Sprinkle the cheese evenly on top of salsa.
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Cover the dish with foil and place in the oven.
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Bake for 25 minutes.
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Remove the foil and place under the broiler for 3-5 minutes or until the cheese becomes golden.
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Serve!
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For the salsa verde (makes 2 cups):
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1.
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Preheat oven to 400 degrees F. Remove the husks off of the tomatillos.
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Place tomatillos, onion, garlic, and pepper on a rimmed baking sheet lined with parchment paper.
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Drizzle with oil and sprinkle with salt.
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Roast for 35 to 40 minutes or until the tomatillos are soft.
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This can be done at the same time the butternut squash and garlic are roasting.
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2.
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Once roasted, place the tomatillos, onion, garlic, and peppers in a food processor along with cilantro, lime juice, and cumin.
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Puree until smooth and blended.
