My friend Anna keeps a vegetarian blog; I grabbed a vegan recipe for butternut squash enchiladas from her site. Unfortunately, my avocado didn't make it to today, so I grated cheddar cheese for the top. I forgot about the parsley, so there's no pretty green garnish. I also modified Anna's recipe a bit, adding cayenne pepper instead of red pepper flakes and adding a red bell pepper to the onion mixture. It was a great meal--took about an hour to make beginning to end. According to my calorie counter, it came out to 500 calories with the cheese.
Rowan didn't eat all of the enchiladas, but did eat quite a bit of the roasted squash.