Preheat the oven to 375ºF.
Start with the sauce. In a small saucepan heat the oil over medium-low. Once warm, whisk in the flour, spices and tomato paste until thick. Slowly stream in half the vegetable broth, whisking constantly until smooth. Allow to simmer for 2 - 3 minutes, before slowly whisking in the remaining broth. Allow to simmer again for 2 - 3 minutes until slightly thickened, then remove from the heat and set aside.
Move onto the filling. Place the butternut squash into a large pan and add a splash or two of water. Bring the water to a simmer, then cover the pan and allow the squash to steam for 5 - 7 minutes until mostly tender. Once tender, add the beans and salsa and cook until warmed through.
When ready to assemble the enchiladas, add 1/4 cup of sauce into the bottom of a baking dish. Spoon about 2 - 3 tablespoons of filling into the center of a tortilla and roll it up. Place the tortilla seam side down in the baking dish. Repeat until you've filled the dish.
Once the dish is filled, pour on the rest of the sauce and spread evenly across the tortillas. Sprinkle with the cheese.
Bake on the center rack for 25 - 30 minutes until the cheese is melted and the filling sounds bubbly. Remove from the oven and allow to sit for 5 minutes. Serve immediately and garnish with your fave toppings – I like avocado, cilantro, and a dash more sauce!