Preheat oven to 375 and line a baking sheet with parchment and grease it a bit with oil. Toss the cubed squash with 2 tbsp. olive oil and sprinkle with a good pinch of sea salt. Spread out evenly on the greased and lined parchment baking sheet and roast for 30 minutes, flipping them after 15. If you`re making the enchilada sauce now is a good time to do so.

Remove the roasted squash from the oven and set aside

In a large skillet heat 1 tbsp. olive oil over medium. Add the chopped onion and green pepper. Sprinkle with salt and pepper and stir well. Cook until softened, stirring occasionally, about 5-7 minutes. Stir in the cumin, chili powder, and minced garlic and stir for one minute. Add the roasted squash, black beans, cooked chicken and another sprinkle of sea salt and stir it all together

In a 9x9 baking dish spread the salsa out evenly on the bottom. Add one of the tortillas. I cut it in half and layered it with the straight cut edge along the straight edge of the baking dish. Add 1/3 of the chicken/squash mixture and then top that with dollops of sour cream (1/2 cup) and 1/2 cup of the enchilada sauce. Top that with another tortilla, another 1/3 of the chicken/squash mixture and 1/2 cup of the sour cream, and 1/2 cup enchilada sauce. Then one more tortilla, the last 1/3 chicken/squash mixture and finally the grated cheese

Bake in the 375 oven for 30-35 minutes, when the top looks nice and bubbly. Sprinkle with the reserved fresh chopped green peppers and serve immediately. Keep leftovers in the fridge for up to a week