Pumpkin Kale Enchiladas - Vegetarian

• 2 cups pumpkin roasted, or other winter squash
• 1 leek thinly sliced, divided
• 1 tablespoon olive oil
• 1 cup kale chopped, or spinach
• 1/2 cup pumpkin seeds shelled
• 1 teaspoon mustard seed
• 2 teaspoons moroccan seasoning
• spice blend
• Garam Masala
• 1/4 teaspoon salt
• 8 flour tortillas
• 1 tablespoon butter oil
• 14 ounces light coconut milk canned
• 1 tablespoon flour or corn starch for thickening
• 4 ounces feta

1. Wash, clean and cut small pie pumpkin into large chunks, you will have extra. Roast covered until soft in a 375 F oven for 75 minutes. Scoop cooked pumpkin from skins.
2. Slice and thoroughly wash leek, white portion only. Sautee in oil until soft. Save 1/2 cup of leeks for topping. Add spices, pumpkin seeds and chopped kale and cook 2 minutes more. Combine with pumpkin.
3. Spoon 1/4 cup of pumpkin mixture into each flour tortilla and roll. Place seam side down in a 9X13 baking dish.
4. Heat butter or oil in a sauce pan until melted. Add flour or corn starch and stir over low heat until combined. Add coconut milk, cook and stir until slightly thickened. Add feta and remaining leeks to sauce and pour over prepared enchiladas.
5. Bake uncovered for 30 minutes until bubbly and lightly browned.

pumpkin, olive oil, kale, pumpkin seeds, moroccan seasoning, garam masala, salt, flour tortillas, butter oil, light coconut milk, flour, feta

Taken from www.yummly.com/recipe/Pumpkin-Kale-Enchiladas---Vegetarian-1669802 (may not work)