Butternut squash flautas recipe with salsa verde cruda - Los Angeles Times

Ingredients

• 1 medium butternut squash (2 to 2 1/4 pounds), peeled, seeded and cut into 1/2-inch cubes (about 5 cups)
• 1 pound tomatillos, husks removed and rinsed, quartered
• 2 garlic cloves (1 smashed, 1 finely chopped)
• 1 serrano chile, stemmed and seeded
• 1/4 cup lightly packed cilantro leaves and soft stems, roughly chopped
• 1/4 cup yellow onion
• Kosher salt
• 2 tablespoons unsalted butter
• Freshly ground black pepper
• 12 corn tortillas (6-inch)
• 1/4 cup vegetable oil, divided
• 1/2 cup crema or sour cream
• 4 ounces feta, preferably sheep’s milk, such as Hungarian or Valbreso, crumbled