Butternut Squash and Spinach Enchiladas

Sauce:
2 tbsp extra virgin olive oil
1 yellow onion, small dice
2 cloves garlic, minced
½ tsp sea salt
½ tsp ground pepper
1 large can diced organic [0] tomatoes
2 tsp unbleached all-purpose flour or 2 tsp arrowroot powder mixed with 2 tsp water
2 cups organic low sodium vegetable stock
½ tsp sea salt
½ tsp ground pepper
1 tsp paprika
2 tsp chili powder
1 tsp agave or dry sweetener

Filling:
1 package organic whole-spelt tortillas (6 per package)
1 tbsp olive oil
½ tsp sea salt
1 clove garlic, finely chopped
1 medium butternut squash, roasted, peeled and chopped
3 cups baby spinach, dry
2 tbsp lemon juice

Pre-heat oven to 375º.

Heat a medium saucepan and add olive oil, onion, garlic, salt and pepper. Stir. Cook until onions are slightly transparent. Add flour if using, and stir. If using arrowroot, wait until you add liquid to stir it in. When onions are coated in flour, add in tomatoes and vegetable stock. Stir until mixture thickens, for about 1 minute. Add chili powder, paprika and sweetener, and stir. Let the mixture cook about 10–15 minutes.

While enchilada sauce is cooking, prepare filling by heating a medium sauté pan. Add olive oil, garlic and salt. Add butternut squash and begin to stir and mash the butternut squash. Once the mixture is well heated through, add the spinach and lemon juice.

In a large baking dish, add a small amount of the enchilada sauce to coat the bottom of the dish.

To make the enchiladas, fill a tortilla with approximately 3 tbsp of filling, and roll. Place in the baking dish. Repeat 6 times. Cover rolled tortillas with remaining sauce. Cover dish in aluminum foil.

Bake for approximately 20 minutes, and then remove foil and bake for an additional 10 minutes or so, until bubbles appear in the center of the dish.

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