Roasted Butternut Squash and Sausage Enchiladas
Add a fall favorite to classic enchiladas for a whole new Mexican night experience. Butternut squash adds nutrition and heartiness to the Mexican recipe.
To save time, use precut butternut squash. Cut large pieces into 1/2-inch cubes.
Easy Enchilada Sauce
In a medium saucepan heat 2 Tbsp. vegetable oil over medium heat. Stir in 2 Tbsp. all-purpose flour; cook and stir for 2 minutes. Add 2 Tbsp. chili powder, 1 teaspoon ground cumin, and 1/2 tsp. garlic powder. Cook and stir 30 seconds more. Add 1, 15-oz. can tomato sauce and 1, 14.5-ounce can reduced-sodium chicken broth; whisk until smooth. Cook and stir over medium-high heat until boiling. Reduce heat and simmer for 1 minute. Remove from heat. Season to taste with pepper, and hot sauce, if desired.