Butternut Squash Enchiladas

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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

1/2 sweet onion, finely diced

2 garlic cloves, minced

3 tablespoons freshly chopped sage + more for topping

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon nutmeg

1 cup beans (chickpeas, cannellinis, black, etc)

1 tablespoon brown butter

2 1/2 cups freshly grated fontina cheese

1 tablespoon unsalted butter

1 tablespoon flour

1 1/2 cups low-sodium vegetable stock

1 cup milk (I actually use vanilla almond milk - perfect!)

8 whole wheat tortillas

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