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Butternut Squash Enchiladas

yield: 4 total time: 60 minutes
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Ingredients

  • 4 cups butternut squash cubed, 1/2-inch, uncooked
  • 1/2 sweet onion finely diced
  • 2 garlic cloves minced
  • 3 tablespoons sage freshly chopped, + 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 fontina cheese freshly grated
  • 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

Nutrition

  • Calories : 700 calories
  • Carbohydrate : 56 grams
  • Cholesterol : 110 milligrams
  • Fat : 41 grams
  • Fiber : 7 grams
  • Protein : 31 grams
  • SaturatedFat : 20 grams
  • Sodium : 1320 milligrams
  • Sugar : 12 grams
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