Name: Butternut Squash Enchiladas
Prep time: 30 min
Cook time: 25 min
Total time: 60 min
Yield: 4
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