Preheat your oven to 400 F.

On a cookie sheet or other baking pan, toss butternut squash with olive oil and season with salt and pepper. Let roast in the oven until soft, about thirty minutes.

While that cooks, make the sauce. In a large skillet over medium heat warm olive oil and then add onion and peppers. Cook, stirring occasionally, about 5 minutes.

Add the minced garlic and cook for one minute. Sprinkle in flour, cumin and chipotle peppers. Stir to coat the onion/pepper mixture.

Whisk in the broth and simmer over medium heat until the sauce has thickened. (I use my immersion blender to combine it a little better, because I was too lazy to mince up my chipotle peppers, but no need to do so if you are less lazy). Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, taste and adjust seasonings.

In a bowl, mix roasted squash, beans and 1 cup of the sauce.

Spread 1/4 cup of the sauce in the bottom of a 8x8 pan.

Spoon about 1/4-1/3 a cup of the squash/bean/sauce filling into the middle of a tortilla. Roll it shut and place it seam side down in the pan. Repeat with remaining 5 tortillas.

Spread the rest of the sauce on top of the enchiladas and top with the grated cheese.

Bake, uncovered, at 400 for 20 minutes or until the cheese has melted and bubbly.

Serve with sour cream.