Butternut Squash And Spinach Enchiladas

• 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

1. Preheat oven to 425 steam the squash for 10-12 mins
2. Once squash is tender transfer to bowl and mash roughly Stir in 1/3 of cheese pepper cumin and ginger.
3. 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.

butternut, cheddar cheese, black pepper, cumin, ground ginger, olive oil, garlic, onion, tomatoes, balsamic vinegar, corn tortillas, handful coriander chopped, salad leaves

Taken from www.epicurious.com/recipes/member/views/butternut-squash-and-spinach-enchiladas-52502161 (may not work)