INGREDIENTS

2 Tbsp. Olive Oil  
3 lbs. Butternut Squash  
3 medium Onions , diced 
1 Tbsp. fresh Thyme , finely chopped 
2 tsp. fresh Sage , finely chopped 
 Salt and Pepper to taste  
5 oz. Dry Marsala  
1 Mission® 6" Heat Pressed Flour Tortilla (10400)  
1 Tbsp. Unsalted Butter , melted 

DIRECTIONS

1.) Preheat oven to 425º F. Peel the squash and cut into a 1" dice. Place in half pan with onions thyme, sage, salt and pepper. Drizzle oil and toss to combine. Roast for 20 minutes or until squash is tender. Mash with a potato masher until smooth. Transfer to serving dish.

2.) Place Mission® flour tortilla in a food processor and process into coarse crumbs. Toss with melted butter and sprinkle over mashed butternut mixture. Place in oven and bake until golden about 10-12 minutes. Serve.

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