Put me in Coach

We ate our last winter squash this week. Yep, it was picked in October, survived spring training, and has just been hanging out in the bull pen waiting for action. The butternut squash was called up in a major way: Roasted Squash Mexican Lasagna. It is amazing to us how long food lasts when it is grown sustainably. I can't imagine going to the store and buying an 8 month old squash that tasted good. Since we are getting tons of lettuce in the CSA right now, the Mexican Lasagna was a good way to break up the green onslaught (although Karen still made me eat a salad with it). With this dish you're sure to pitch the 3rd perfect game of the year.

Roasted Squash Mexican Lasagna
Ingredients
• 1 tablespoon vegetable oil
• 1 large onion, chopped (about 1 cup)
• 1 cup frozen whole kernel corn
• 2 1/3 cups tomato sauce
• 3 ancho chilies, soaked in water, pureed
• 1 butternut squash, roasted, peeled, diced (about 2 cups)
• 12 corn tortillas (6-inch)
• 2 cups shredded Swiss Connection cheese (about 8 ounces) (or your favorite cheddar style cheese)
• Chopped fresh green onion
Directions
Heat the oven to 350 degrees F.
Heat the oil in a 10-inch skillet over medium-high heat. Add onion and cook for 5 minutes or until they're tender. Stir in the corn. Add the tomato sauce, chilies and squash.
Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas, overlapping as needed. Spread with half the remaining enchilada sauce. Another layer of tortillas, sauce, top with the cheese.
Bake for 20 minutes. Sprinkle with the green onion before serving, if desired.