Butternut Squash and Black Bean Enchiladas

A few weeks ago Emily of Daily Garnish fame posted a delicious looking enchilada recipe using black beans and butternut squash. Butternut squash is one of my all-time favorite fall and winter foods, so I bookmarked it and waited with baited breath for one to show up in our CSA box. Well, last Friday, I opened the box and squealed when I saw the squash. I am pretty sure my husband thought I saw a spider or something, because he asked what was wrong. LOL!

I was so excited to eat, I nearly forgot to snap a photo, so I had to use the instagram I used in a tweet.

To make, I followed Emily’s Roasted Butternut Squash and Black Bean Enchilada recipe. I also made the homemade sauce she used. Both were easy and delicious.  The only thing I might consider doing differently is leaving out the cinnamon or reducing it even further. Maybe my squash was not big enough, but the cinnamon seemed a little strong to me. It might also have appeared that way to me, because I REALLY love the flavor of butternut squash “naked” (so to speak).

Also, in full disclosure, for whatever reason, my son decided he did not like the enchilada. He only wanted to eat the squash and bean mixture on the inside. No big deal. Next time I will save him some to the side.

(I served it with some guacamole and chips on the side, using the tomato from our CSA box, which was not ideal, but it worked.)