Preheat oven to 400°F.

Cut the butternut squash in half lengthwise and remove the seeds.

Brush the cut sides of the squash with 1 tablespoon olive oil, sprinkle with salt, and place cut-side down on a parchment-lined baking sheet. Roast for 45 minutes or until soft. Once roasted, scoop out the flesh and set aside.

While the squash roasts, heat 1 tablespoon olive oil in a pan over medium heat.

Add cumin seeds and toast for 30 seconds until fragrant.

Stir in the onion, garlic, guajillo chiles, chipotle chiles, and oregano. Sauté for 4–5 minutes, until the onions are translucent.

Add the roasted squash and 3 cups vegetable broth. Simmer for 5–10 minutes.

Transfer the mixture to a blender. Add vinegar and extra broth as needed for a pourable consistency.

Blend until smooth, then taste and adjust salt.

Preheat the oven to 375°F.

Fry the tortillas in oil for 10–15 seconds per side until softened and lightly golden.

Spread ½ cup of sauce on the bottom of a baking dish.

Fill each tortilla with 2 tablespoons shredded quesillo cheese, roll tightly, and place seam-side down in the dish.

Pour the remaining sauce over the enchiladas, ensuring they are well coated. Sprinkle extra cheese on top.

Cover with foil and bake for 15 minutes. Uncover and bake for another 10 minutes, until cheese is melted and bubbly.

Serve hot, garnished with cilantro and avocado slices.