Do you remember school lunches? Most days I absolutely loved them! The peanut butter and syrup sandwiches with vegetable soup, and the Fiestadas were my favorites. Of course the spaghetti with cinnamon rolls was no slouch either. I loved the cheeseburgers and tator tots, sub sandwiches and even the meatloaf with a wheat roll dipped in honey was awesome!

There was this one thing though. I did NOT like the hot dogs. They were boiled I think and while the hot dog itself was wet, the buns were always hard on the ends for some reason. No matter because on those days I would hit the canteen and feast on my beloved frozen burrito!

It was heaven in a plain, plastic wrapper. The canteen girls would warm it ever so slightly in the microwave so it was just still a tad frozen in the center. They were filled with these chunks of a sweet, meat like product that I simply adored. The burritos had just the right amount of spice and although I would share my candy, my frozen fruit juice or fruit punch, I was a stingy girl with those burritos. I miss them.

So in honor of my fallen friend, the high school canteen burrito, I now offer for your consideration, Butternut Squash Enchiladas…with Sage. Man have I come a long way. 😉

Butternut Squash Enchiladas with Browned Butter and Sage

• Butternut Squash, halved and seeded
• 8 flour tortillas
• 8 oz. Mascarpone cheese
• 1 cup Mexican Crema
• 2 Jalapenos, sliced
• 1 cup Monterrey Jack cheese with peppers, shredded
• 1 bunch fresh Sage leaves
• 1 stick butter
• Salt & pepper to taste

Directions

Drizzle olive oil, salt & pepper over each cut side of the squash. Place face down on a baking sheet filled with 1/4 cup water. Roast at 425 for about 40 minutes or until done and tender. Allow to cool briefly, then remove center flesh and place in a large mixing bowl. Add Mascarpone cheese to squash and blend well. Set aside.

Place butter in a skillet. Melt butter over medium heat and allow to brown without stirring. Add fresh Sage. Continue to cook for about 1 minute more then remove from heat. Add browned butter to the squash mixture. Stir well.

Lay the tortillas on a flat surface. Fill each tortilla with the squash mixture, then wrap by folding the outer edges in, and rolling. Place seam side down in a greased 13 x 9 baking dish. Bake at 400 for 15 minutes.

While the enchiladas are in the oven, place the Crema in a small pot on the stove. Add Jack cheese. Stir the cheese and Crema over low heat until the cheese has melted. Add sliced Jalapenos.

Remove enchiladas from the oven and pour about 1/2 the sauce over the enchiladas. Return to oven for another 10 minutes. Serve with additional sauce, fresh Sage and Jalapeno slices.

Life is too short to eat ugly food y’all.