Preheat the oven to 400 degrees.
Cut the butternut squash into identical size, 1-inch cubes (skin on or off)
Lay on a baking sheet lined with a silicone baking mat or parchment paper.
Season with chili powder, cumin, and garlic powder.
Bake for 30 minutes until the squash is browned and softened.
Remove from the oven and all to cool slightly.
In a large skillet, saute the garlic, onion, and hatch green sauce until the onions are translucent.
Add the red bell peppers, black beans, and 1 can of fire-roasted tomatoes.
Cook until the fluid from the tomatoes dissipated.
If sauteeing the butternut squash instead of roasting it, add the butternut squash when adding the black beans and tomatoes, but this time cover the pan and simmer for 20 minutes.
Remove the black bean mixture from the stove and allow it to cool completely.
Once cooled, combine the butternut squash and the black bean mixture into a large bowl. Stir to combine.
Now, make the quick and easy enchilada sauce.