This recipe sounds really strange and I really wasn't too sure about it while I was making it. But it turned out really good. Took about an hour to make it from start to finish.

Filling:
1 small butternut squash (about 1 pound)
1 medium carrot, diced
¼ pound fresh mushrooms, diced (about 1¼ cups)
½ c diced onion
2 T olive or vegetable oil
½ c diced jicama (I didn't feel like hunting this down so I left this out)
1 small Granny Smith apple, peeled and diced
¼ c shelled sunflower seeds
1 T vinegar (white or apple cider)
½ t salt
2 T chopped fresh cilantro
1-2 c cooked chopped chicken (optional)

Peanut sauce:
2 c water
1 T bouillon (vegetable or chicken)
½ t salt
½ t ground cumin
½ t minced garlic
2 canned chipotle chilies, chopped*
3 T New Mexican chili powder or 2 t New Mexican chili pepper (you could also just use regular chili powder)
1 T olive or vegetable oil
½ t dried oregano
1 T minced onion
1 T flour
¾ c creamy peanut butter
8-10 tortillas (corn, flour, or wheat)
1 c grated cheddar cheese (4 oz.)
1 c grated Monterey Jack cheese (4 oz.)

To cook squash:
Cut squash in half and scoop out seeds. Oven directions: place cut side down on a baking pan with a small amount of water, bake at 400 degrees for about 1 hour or until tender. Microwave directions: place cut side down on a microwave-safe dish and microwave until tender, about 6 minutes.

To make filling:
Scoop cooked squash out of shell and set aside.

In a large skillet, saute carrot, mushrooms, and onion in the oil until the carrot is tender. Add the cooked squash, jicama, apple, sunflower seeds, vinegar, salt, cilantro, and chicken. Mix well and set aside.

To make sauce:
In a medium saucepan, combine water, bouillon, salt, cumin, garlic, chilies, and chili powder. Bring to a boil.

In a small saute pan, heat oil over low heat. Add oregano and onion; saute until onion is soft. Add flour and cook, stirring, for 1 minute.

Stir the onion mixture into the chili mixture. Bring to a boil and cook about 2 minutes; remove from heat and strain. Add peanut butter and stir until well-combined; set aside.

To assemble:
Preheat oven to 350 degrees. Place a spoonful of squash mixture down the center of each tortilla. Roll up and place seam side down in a lightly oiled 9x13" baking pan. Pour peanut sauce over the rolled tortillas and sprinkle with cheddar and Jack cheeses.

Bake for 15-20 minutes, or until cheese is melted and tortillas are hot in the center.

* Chipotle chilies are available in specialty stores and some supermarkets. New Mexican chili powder is available in the Latino foods section of most supermarkets. Wear gloves when handling chilies - the oils can cause a burning sensation on the skin.

Serves 4-6.

Recipe adapted from Chez Jose restaurant in Portland, OR