Butternut Squash and Kale Enchiladas

These enchiladas are a hearty and flavorful meal that is sure to please everyone at the table. Butternut squash adds a touch of sweetness, while kale provides a boost of nutrients. The enchiladas are topped with a flavorful tomato sauce and baked until golden brown.

The inspiration for these enchiladas came to me one day when I was roasting a butternut squash. I had never thought of using squash in enchiladas before, but I was intrigued by the idea. I started to experiment with different combinations of ingredients, and eventually came up with this recipe. I've been making these enchiladas for years now, and they're always a hit with my family and friends.

Prep time: 30 | Cook time: 20 | Serves: 4

Ingredients

• 1 medium butternut squash
• 1 bunch kale
• 1 onion
• 1 bell pepper
• 1 cup canned tomatoes
• 1/2 cup tomato paste
• 1 teaspoon chili powder
• 1/2 teaspoon cumin

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cut the butternut squash in half lengthwise and roast until tender.
3. Remove the squash from the oven and scoop out the seeds and pulp.
4. Place the squash in a bowl and mash until smooth.
5. Stir in the kale, onion, bell pepper, tomatoes, tomato paste, chili powder, and cumin.
6. Spoon the mixture into tortillas and roll up.
7. Place the enchiladas in a greased baking dish and bake for 20 minutes, or until heated through.

Why It Works

• The combination of butternut squash and kale makes these enchiladas a hearty and filling meal.
• The tomato sauce is flavorful and adds a touch of sweetness to the dish.
• The enchiladas are baked until golden brown, which gives them a crispy exterior and a tender interior.