When I saw that butternut squash was the subject of the contest this week, I realized that next to roasting squash with butter and maple syrup, soup was about the only other recipe I knew of for squash. Apparently a lot of other people make soup with squash too. So, since we get extra credit for a non-soup recipe, I thought I'd challenge myself with a squash recipe that isn't a soup and doesn't utilize the Asian spices in my pantry. My favorite quality about squash is that it adds a sweet and nutty flavor to whatever dish you make with it. And I am a fan of the tartness of tomatillos, so finding both these ingredients at the same stall at my farmers' market inspired me to create a sweet and tart enchilada.

Ingredients

• 1 pound butternut squash, diced
• 1 pound tomatillos, washed and quartered
• 1 cup cilantro
• 1/8 cup lime juice
• 4 garlic cloves
• 3 serrano peppers
• 1/2 cup spring onion (or 1 small onion)
• 1 teaspoon salt (or to taste)
• 1/8 cup agave (or sugar)
• 1 pound shrimp (shelled and deveined), cut in bite-sized pieces
• 1/4 cup diced avocado (for garnish)
• cilantro for garnish
• 2 tablespoons creme fraiche
• 2 tablespoons butter
• 6 small corn tortillas

Directions

1. place butternut squash in a baking dish with 1 tablespoon of butter, and a sprinkle of salt and pepper. Roast at 350 for 30 minutes.
2. While the squash is baking, place tomatillos, garlic, cilantro, serrano peppers, spring onion, lime juice, salt and agave in a blender and puree for about 3 minutes.
3. Put the tomatillo mixture in a saucepan and bring to a boil and then let simmer for about 10 minutes, while you prepare the shrimp. (shell, devein and cut)
4. Add 1 tablespoon of butter to a pan and stir fry the shrimp, squash and half of the tomatillo sauce together for about 5 minutes or until the sauce is gone.
5. Continue to let the remaining tomatillo sauce reduce, for another 15 minutes, while you prepare the corn tortillas. It should reduce by about half.
6. Place the shrimp and squash in a corn tortilla and roll to close, with the open side down in a baking dish.
7. Bake in the oven at 350 for about 7-10 minutes.
8. Stir creme fraiche in to the remaining tomatillo sauce and turn off the heat.
9. Take the enchiladas out of the oven, top with creamy tomatillo sauce, diced avocado and cilantro.