mexi dish all thaied up

tonight we had another tasty new dish! as we try to eat well it seems like we just come across more and more goodness! we get the newsletter from the wedge and they consistently provide new and different recipes, always in season, always very healthy, always very good!
so these scrumptious enchiladas are compliments of the wedge:

Squash Enchiladas with Spicy Peanut Sauce
Filling:
1small butternut squash
cut in half and scoop out seeds. place cut side down in a baking pan with small amount of water, bake in 400* oven until tender (about an hour). when cool, scoop out meat

in large skillet, saute the following
1med carrot, peeled and diced
1/4lb fresh mushrooms, diced
1/2cup diced onion
until tender-crisp, then add:
2TB veg oil
1/2cup diced jicama
1small apple, peeled and diced
1/4cup shelled sunflower seeds, toasted
1TB white vinegar
1/2tsp sea salt
2TB cilantro, minced
mix well and remove from heat

spicy peanut sauce. combine the following in a small sauce pan:
2cups vegetable broth
1/2tsp sea salt
1/2tsp cumin
1 clove garlic, minced
2 canned chipotle chilies, chopped (we used jalapenos)
3TB chili powder
meanwhile, in a small saute pan, saute:
1TB canola oil
1/2tsp dried oregano
1T onion, minced
add
1TB flour (i used ww)
cook, stirring for one minute. strain through sieve then add
3/4 cup creamy peanut butter

8-10 corn tortillas (i used ww flour)
4oz cheddar cheese
4oz monterey jack cheese
place a spoonful of the squash mixture down the center of each tortilla. roll up and place seam side down in lightly oiled baking pan. pour the spicy peanut sauce over rolled tortillas and sprinkle with cheeses. bake for 15-20 or until cheese is melted and enchiladas are hot in the center.