BUTTERNUT SQUASH ENCHILADAS

I know it sounds like a strange combination, but these enchiladas are delicious! This recipe came from Vegetarian Times.

Ingredients

1 medium butternut squash (1 1/2 lbs.), peeled, seeded, and cut into chunks
8 oz. pkg. light cream cheese
2 tbsp. brown sugar
1 tbsp. cinnamon
1 tsp. garam masala
1 small onion
8 (8 inch) flour tortillas
1 can enchilada sauce
1 cup Monterey Jack cheese (8oz)

1. Bring large pot of lightly salted water to a boil. Preheat oven to 350. Coat 13 X 9 inch glass baking pan with cooking spray; set aside. Add squash to boiling water and cook until tender, about 12 minutes.

2. Drain squash, transfer to a large bowl and mash well. Add cream cheese, brown sugar, cinnamon, and garam masala; blend with hand mixer until smooth. Adjust seasonings to taste. Mix in half the onions.

3. To assemble: Place1/2 cup squash mixture along center of each tortilla, roll up tightly and arrange seam side down in prepared pan. Top with enchilada sauce then sprinkle with cheese.

4. Bake until heated through, about 10 minutes. Serve hot with remaining onion.

Calories: 299
Protein: 11 g.
Fat 12 g.
Carbs 38 g.
Sodium 438 mg.
Fiber 4g.