INGREDIENTS
2 tbsp
olive oil
1
medium yellow onion, diced
4 cups
1/2-inch cubed butternut squash (about 1 3/4 pound squash)
3
garlic cloves, minced
2 tbsp
chopped fresh sage, plus additional for topping
1 tsp
kosher salt, divided
1/2 tsp
black pepper
1/2 tsp
nutmeg (freshly grated if possible), divided
1 14 ounce can
white beans (cannelli, Great Northern, or similar), drained
1 10 ounce package
of frozen chopped spinach, thawed and pressed of excess water
1 1/2 cups
freshly grated fontina, mozzarella, gruyere or similar, melty cheese, divided (to make the recipe dairy-free, use a dairy-free mozzarella-style shredded cheese alternative)
2 tbsp
unsalted butter
1/4 cup
white whole wheat flour
2 cups
unsweetened vanilla almond milk
8
(8-inch) whole wheat tortillas