Butternut Squash Enchiladas

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Quarter the lime. Grate the cheese on the large side of a box grater. In a bowl, whisk together the honey (kneading the packet before opening), 1/4 cup of water, and as much of the chipotle paste as you'd like, depending on how spicy you'd like the dish to be.

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the squash is softened and the water has cooked off. Add the sliced onion and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly reduced in volume and the kale is wilted. Turn off the heat; stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.

To the bowl of cooked chorizo, add the cooked rice, cooked vegetables, sour cream, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down.

Evenly top the enchiladas with the guajillo chile sauce and grated cheese. Season with salt and pepper. Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked enchiladas garnished with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!