Cheesy Butternut Squash Enchiladas

Ingredients

• 1 butternut squash, cut in half lengthwise, seeds scooped out
• 2 small yellow onions, trimmed and cut into eighths
• Olive oil
• 1/2 chipotle pepper from a can of chipotles in adobo, chopped (1 tablespoon), plus 1 teaspoon of the adobo sauce from the can
• 1 clove garlic, minced or run through a microplane
• 1 tablespoon olive oil
• 1 1/2 teaspoons lime juice
• 1/2 teaspoon salt
• 3 tablespoons safflower or other neutral oil
• 1 onion, sliced
• 3 garlic cloves, left whole
• 1 jalapeño, halved and seeds scooped out (you can leave in the seeds if you like a lot of spice)
• 1 28-ounce can whole tomatoes
• 1 teaspoon sugar
• Salt to taste

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →