2 medium butternut or acorn squash (about 3 1/2 pounds), halved, seeded

1/4 cup (1/2 stick) butter
1/2 cup finely chopped onion
1/4 teaspoon ground nutmeg
1/2 cup canned chicken broth
1/3 cup pure maple syrup
spiced, squash, maple

2 small butternut squash (about 2 1/2 pounds total), halved

2 tablespoons olive oil
1/4 cup chopped onion
1 tablespoon minced garlic
1/2 cup drained canned corn

12 6-inch-diameter corn tortillas

2 cups grated Monterey Jack cheese (about 8 ounces)
2 cups grated mozzarella cheese (about 8 ounces)

Tomatillo Sauce
Sour cream
1/3 cup chopped pitted black olives
squash, enchiladas, tomatillo

3 1/2 pounds calabaza (available at Hispanic markets) or butternut squash, peeled, seeded, and cut into 2-inch chunks
1/4 cup olive oil (preferably extra-virgin)
2 to 3 tablespoons fresh lime juice, or to taste
freshly grated nutmeg to taste
squash, puree, olive