Squash Enchiladas with Tomatillo Sauce

• 2 small butternut squash (about 2 1/2 pounds total), halved
• 2 tablespoons olive oil
• 1/4 cup chopped onion
• 1 tablespoon minced garlic
• 1/2 cup drained canned corn
• 12 6-inch-diameter corn tortillas
• 2 cups grated Monterey Jack cheese (about 8 ounces)
• 2 cups grated mozzarella cheese (about 8 ounces)
• Tomatillo Sauce
• Sour cream
• 1/3 cup chopped pitted black olives

1. Preheat oven to 400F.
2. Pour enough water into roasting pan to come 1/2 inch up sides of pan.
3. Place squash halves, cut side up, in pan.
4. Bake until tender, adding more water as necessary, about 1 hour 45 minutes.
5. Cool squash completely.
6. Remove seeds from squash; spoon squash into bowl.
7. Discard squash skin.
8. Heat oil in heavy large skillet over medium heat.
9. Add onion and garlic; saute 3 minutes.
10. Mix in squash and corn.
11. Season with salt and pepper.
12. Heat 1 tortilla over direct flame until soft and heated through, turning with tongs, about 10 seconds per side.
13. Repeat with remaining tortillas.
14. Place 1 heaping tablespoon squash mixture down center of each tortilla.
15. Top with 1 tablespoon of each cheese.
16. Roll up tortillas.
17. Arrange seam side down in 13 x 9 x 2-inch glass baking dish.
18. (Can be prepared 6 hours ahead; cover and chill.)
19. Preheat oven to 350F.
20. Spoon Tomatillo Sauce and remaining cheese over enchiladas.
21. Bake until enchiladas are heated through, about 20 minutes.
22. Place 2 enchiladas on each of 6 plates.
23. Top with sour cream.
24. Sprinkle with olives.

butternut squash, olive oil, onion, garlic, corn, corn tortillas, grated monterey, mozzarella cheese, sauce, sour cream, black olives

Taken from www.epicurious.com/recipes/food/views/squash-enchiladas-with-tomatillo-sauce-5604 (may not work)