Toss Squash cubes in 1 Tablespoon oil, spread on a baking sheet, Bake at 400 for 30-35 minutes.
While the squash is baking:
In a large skillet over medium heat, heat 1 tablespoon oil.
Add onion and cook until soft, 5 minutes.
Stir in minced garlic and cook 30 seconds.
Stir in beef, add spices, break up meat to crumbly and cook until no longer pink.
Stir in corn, black beans, enchilada sauce, cook until sauce is thickened (like a very thick chili).
Gently Stir in Butternut Squash and simmer for 5 minutes.
Grease 9x13 pan with organic butter.
Place the butternut squash mixture in the 9x13 pan and pat to even out.
Place the squares of Boar’s Head Chipotle Gouda on top of squash mixture.
Top with grated organic cheese.
Bake at 400 for 15 minutes until squash mixture is bubbly and cheese is melted.
Allow to sit for 15 minutes before serving.
See notes for plating and serving suggestions and Cilantro Lime Coleslaw recipe.