Butternut Squash Enchiladas

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1 medium butternut squash (1 1/2 lbs), peeled, seeded, and cut into chunks
8oz pkg cream cheese
2T brown sugar
1T cinnamon
1/2t garam masala
1 med onion, diced
8 8-inch flour tortillas
1c prepared taco sauce
1c shredded Monterey Jack cheese
tomato
lettuce
onion

Boil squash until tender, drain, transfer for mixing bowl.

Add cream cheese, sugar, cinnamon, and garam masala.  Blend until creamy.  Fold in diced onion.

To assemble, place 1/8th squash mixture on each tortilla, roll up, and place seem side down in a greased 9x13 pan.

Top with taco sauce, spreading to ensure tortillas are moistened, and jack cheese.

Bake 350 degrees about 20 minutes.

Serve with chopped lettuce, tomato, and onion.