Name: Beef and Butternut Squash Enchiladas
Ingredients: 2 cups diced butternut squash; 1 tablespoon extra virgin olive oil; Kosher salt and freshly ground black pepper; 3 cups homemade enchilada sauce or 1 30-ounce can store bought; 1 package of 10 8-inch flour tortillas; 2-3 cups shredded beef (like my Slow Cooker Mexican Pot Roast); 1/2 yellow or white onion (diced); 4 cups shredded mozzarella cheese; Chopped green onion and shredded lettuce for garnish and serving