Preheat the oven to 200°C (400°F).

Peel and dice butternut squash into small cubes. Toss with olive oil, chopped bell peppers onion, coriander, and chili powder on a baking sheet. Roast in the preheated oven for 20-25 minutes or until the vegetables are tender.

In a blender, combine tomato puree, Mexican spice, and a splash of water to create a sauce.

Once the roasted vegetables are done, reduce the oven temperature to 180°C (350°F).

Warm the tortillas slightly, either in the oven or microwave.

Spread a small amount of the tomato sauce on the bottom of a baking dish.

Fill each tortilla with a portion of the roasted vegetables and a sprinkle of grated cheddar cheese. Roll them up and place them seam side down in the baking dish.

Pour the remaining tomato sauce over the enchiladas and sprinkle with additional cheddar cheese.

Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly.

While the enchiladas are baking, prepare the cabbage slaw. Shred red cabbage and toss it with fresh coriander and lime juice.

Serve the Butternut Squash Enchiladas hot, topped with the vibrant cabbage slaw. Enjoy your flavorful and satisfying meal!