Tortilla Pie with Roasted Squash

1 butternut squash*, peeled and cut in cubes

3 TB oil

2 onions, chopped

1/2 cup chipotle salsa

2 cans tomato sauce

1/2 cup chicken or vegetable stock

4 oz. goat cheese

2 cups grated cheddar cheese, or more

15 corn tortillas, cut in half

Toss squash cubes with 1 1/2 TB oil, salt and pepper in a baking pan and roast at 400° until tender and browned. While roasting, slowly saute onions in remaining oil until caramelized. In saucepan, combine salsa, tomato sauce and stock. Simmer until sauce begins to thicken.

Spread a small amount of sauce on the bottom of a 9 x 12 baking pan. Top with a layer of tortillas. Crumble the goat cheese in an even layer over the tortillas and top with 1/2 of the roasted squash and 1/2 of the caramelized onions. Top with 1/3 of the sauce and another layer of tortillas. Next layer add remaining squash, onions, half of the shredded cheddar and another 1/3 of sauce. Cover with tortillas. Spread on remaining sauce and cheddar cheese. Bake at 350° for about 40 minutes, until pie is bubbly hot.

* Substitute sweet potatoes, if you prefer

© Kelly's Cookbook 2017