Butternut Squash Enchiladas

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1 medium butternut squash (1 1/2 lbs.), peeled, seeded and cut into chunks

8-oz. pkg. light cream cheese

2 Tbs. brown sugar

1 Tbs. ground cinnamon, or more to taste

1 tsp. garam masala (optional)

2 medium onions, chopped

8 (8-inch) flour tortillas

1 cup prepared taco sauce

1 cups shredded Monterey Jack cheese (8 oz.)

1 large tomato, diced

1 cup chopped lettuce

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