BUTTERNUT SQUASH AND SPINACH ENCHILADAS

BUTTERNUT SQUASH AND SPINACH ENCHILADAS image

Number Of Ingredients 14

1/2 butternut squash cut into large cubes
120g old cheddar cheese grated
Black pepper
1/2 tsp cumin
1/4 tsp ground ginger
1 tbsp olive oil
1 clove garlic chopped
1/2 onion roughly chopped
120g tinned chopped tomatoes
1/2 tsp balsamic vinegar
4 corn tortillas
100g cooked spinach
Small handful coriander chopped
Seasonal salad leaves

Steps:

Preheat oven to 425 steam the squash for 10-12 mins Once squash is tender transfer to bowl and mash roughly Stir in 1/3 of cheese pepper cumin and ginger. Heat 1/2 the oil and saute garlic and onion for 5 mins over medium high heat. Add tomatoes vinegar then reduce to low. Lightly oil baking dish. Lie tortilla wraps and spoon a 1/4 of squash mashed down the middle followed by a 1/4 of the spinach then roll over to seal. Repeat for the other three wraps and line them up in dish. Pour tomato sauce over the tortillas and sprinkle, the remaining cheese on top, place in oven and cook for 10-15 mins until cheese is bubbling. Sprinkle on the coriander and serve immediately with salad.