Category Archives: butternut squash

Butternut Squash and Black Bean Burritos

This burrito was kind of an accident.  I’m slightly obsessed with the Sweet Potato Burrito at Everybody’s Brewing, so last week, when Joy the Baker posted THIS, and I found myself with a vat of leftover butternut squash, something wonderful happened.  Wonderfulness in the form of a big burrito.  For the record, I love the flavorful punch of the sweet potato, and will be making that version very soon.  But this little prize wins the “Best-Use-of-Leftovers-Award”.   Confession:  this is typically a vegetarian burrito, however, I also had leftover bacon (see where this is going?), so I chopped that up and put it to good use as well.   Mmm mmm.

BUTTERNUT SQUASH & BLACK BEAN BURRITO
1 large Butternut Squash, peeled, cut into 1 inch chunks, and roasted (recipe below)
Black Beans, drained and rinsed
Crumbled Goat cheese
Red Cabbage, shredded thin
Chipotle Crema (recipe below)
Lime Cilantro Rice (link to recipe below)
Fresh Cilantro
Flour Tortillas (we prefer Guerrero brand)

Butternut Squash:
Forget P90X, peeling and dicing squash is the best arm workout ever.  The importance of a good veggie peeler can not be overstated here: peel the skin until you are left only with the bright orange flesh of the squash.  Then, using a large knife and a soft mallet (I’m not kidding, I get it out of the tool kit in the garage), cut through the center of the squash, tapping the knife through with the mallet.  Remove the seeds and cut into 1 inch cubes (I actually like mine a bit smaller than 1 inch).

Originally, I used this for my Fall Squash Salad, so I whisked together equal parts brown sugar to olive oil (about 2 Tablespoons of each), then seasoned with fresh rosemary, salt, and pepper.  I realize that rosemary doesn’t fit with the burrito theme, but it was a nice little trick-or-treat.

Line a cookie sheet with parchment paper, and spread the squash in a thin, even layer.  Roast at 450 degrees for about 30 minutes, stirring the squash half way through.  When it comes out of the oven, season with more salt, pepper, and brown sugar to taste.

Chipotle Crema
I use my Cuisinart  Hand Mixer for this, but you could use a blender or food processor also.  Blend together 3/4 cup sour cream, 1 large chipotle pepper (seeds removed) plus 1 teaspoon of the adobo sauce, juice from half of a lime, 1 clove of garlic crushed (optional), and salt & pepper, until smooth.  Taste and adjust to your preference.

Cilantro Lime Rice recipe found HERE.  This recipe is great inside the burrito and also as a side dish.  I make it often!

Layer the ingredients to your preference and chow down!  Add as many condiments as you like: avocado, fresh salsa, (uhhh…bacon?) etc.  It is the most colorful burrito that you’ll ever shove in your boca.  Buen provecho!

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ROASTED BUTTERNUT SQUASH PASTA whole foods market cookbook


Last summer, my sister-in-law helped me to plant my first garden. I was nervous at first, given my penchant for killing plants, but it didn’t take long for me to convert into a full fledged garden enthusiast. In the fall, we harvested our squash. With our first batch, I made butternut squash ravioli.  I had trouble deciding what to do with the rest, so I stored it in a dry, cool place while I waited for the right recipe to come along. And I’m glad that I did. For Christmas, my thoughtful friend, Jamie, gifted me The Whole Foods Market Cookbook. Even my carnivorous husband enjoyed this dish as it is simple, but packed with flavor! Buen provecho…



ROASTED BUTTERNUT SQUASH with PASTA – Whole Foods Market Cookbook


4 cups butternut squash (approximately 1 medium squash)
1 1/2 cups chopped onion (approximately 1 medium onion)
3 cloves minced garlic
1/2 teaspoon red chili flake (use more if you like heat)
1 tablespoon lemon juice
2 teaspoons salt


1 pound pasta (farfalle, penne, gemilli, etc)


1/2 cup minced flat leaf parsley
1/2 cup grated parmesan cheese
salt and pepper to taste


Squash: 
PREHEAT oven to 375.*  PEEL butternut squash with a vegetable peeler.  CUT the squash in half with a heavy knife, lengthwise.  SCOOP out the seeds and discard.  DICE the squash into 1 inch cubes, yielding 4 cups.*  COMBINE squash with onion, garlic, chili flake, olive oil, lemon juice, and 2 tsp salt in a large mixing bowl.  ROAST mixture in a roasting pan for 45 minutes, or until golden brown, shaking it up occasionally. 



Pasta: 
BOIL water with 1 tablespoon of salt in a large pot.  COOK pasta for 8-10 minutes until it is al dente.  DRAIN pasta and place in large mixing bowl.  MIX in the cooked squash, parsley, parmesan cheese, salt and pepper.* 

*notes:  I prefer to roast squash at 450 degrees for 25-35 minutes, heating the oil in the pan for a few minutes first.   I also prefer the squash no bigger than 3/4 inch.  When mixing, I used less pasta and more veggies.  



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