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1
Peppers and Squash -- Peel the butternut squash, cut and add to a bowl.
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2
Then add the pepper and toss in the bowl as well.
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3
Coat well and toss with 1 tablespoon olive oil, cumin, chili powder, salt and pepper.
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4
Put them on a cookie sheet that is lined with parchment paper or foil and then roast at 425F for 15-20 minutes until the squash is soft and the peppers start to brown.
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5
Peppers -- After the peppers are nice and brown, remove and put in a bowl and cover with plastic wrap for about 10-15 minutes.
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6
This will allow the skin to peel off easily.
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7
Remove the squash and cover to cool.
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8
After the peppers set, peel and chop and add to the squash and cover to keep warm.
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9
Filling -- As the squash and peppers roast, saute the onions in a medium saute pan with the remaining olive oil.
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10
Then add the sausage and cook until slightly brown, then the broth and cook until the liquid is reduced.
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11
About 5 more minutes.
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12
Tortillas -- I like to heat my tortillas just in a foil wrapped pouch in a 350F oven for about 20 minute.
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13
Sour Cream -- 1 cup sour cream plus the cumin, chili powder and cilantro.
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14
Stuff and Enjoy!
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15
-- In my warm tortilla -- I like to add some of the butternut squash and peppers, then some of the cheese, a little of the sausage and onions and a little more cheese.
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16
A squeeze of lime and it is perfect!
