Butternut Squash Enchiladas.

INGREDIENTS

4 cups

cubed (1/2-inch), uncooked butternut squash

1/2

sweet onion, finely diced

garlic cloves, minced

3 tbsp

freshly chopped sage + more for topping

2 tbsp

olive oil

1/2 tsp

salt

1/2 tsp

pepper

1/2 tsp

nutmeg

1 cup

beans (chickpeas, cannellinis, black, etc)

1 tbsp

brown butter

2 1/2 cups

freshly grated fontina cheese

1 tbsp

unsalted butter

1 tbsp

flour

1 1/2 cups

low-sodium vegetable stock

1 cup

milk (I actually use vanilla almond milk – perfect!)

whole wheat tortillas