Preheat oven to 375 degrees
Cut the Butternut Squash in half lengthwise
Brush olive oil over the fleshy side of the squash, and place open side down on a lined baking sheet
Bake for 1 hour
Dice the onions, bell peppers, and jalapenos. Add to a mixing bowl
Drain the corn add to the veggies
Drain and rinse the black beans, And add to the veggies
Add the cumin, chili powder, salt, and pepper to the veggies
When the squash is done baking take out of the oven to cool
Add oil to a large sauteing pan. Add the veggie mixture and sautee for about 10 minutes
When the squash has cooled you can peel the skin off and dice the squash
Add the diced squash to the veggies, and fold into mixture
To assemble add the salsa to the bottom of a baking dish
Layer 4 corn tortillas, 1 cup veggie mixture, 1/4 cup enchilada sauce, 1/4 cup sour cream, and 1 cup mozzarella cheese
Make three layers
Cover with tin foil and bake for 25 minutes
Uncover and bake for another 10 minutes
Garnish with green onion
