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.

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