Ready for Squash on Squash’s first ever squash recipe?
I give you: Butternut Squash Burritos! They’re vegetarian, vegan, and protein packed!
They’re both sweet and a little spicy thanks to the butternut squash and chill powder, and I didn’t once find myself wishing that there was meat added to the wrap.
One of the best features of this recipe is that it’s extremely flexible. I’d say the only key ingredients for the filling are the squash, beans, onion, and garlic. Plus, some chillies, or chilli powder to give it a little kick.
So far, I have made two different version of this burrito, and loved how easy it was to add or substitute different vegetables to the mix to change it up slightly, while still ending up with a great-tasting dish.
So, bottom line: if you are missing one or two of the ingredients in this recipe (except for the squash or beans- you definitely want those), don’t automatically nix the recipe! Feel free to substitute edamame for corn, rice for farro, or to even omit the ingredient all together. I found a nice combo that worked for me, but if you have an aversion to one of the ingredients, go ahead and skip it.
You might even find yourself sneaking a few bites as you cook. That’s totally okay 🙂
And yes, I was dressed like a tween (before the One Direction concert).
Once you have all of your vegetables chopped and ready to go, start by sautéing the garlic and onion together in a pan with a little olive oil.
Then, add the rest of the vegetables, except the squash.
Once these veggies have cooked, add the cooked squash in small quantities, mashing it into the vegetables in the pan.
And don’t forget the chilli powder! Throw that in now so that the squash/bean mixture absorbs the spicy flavour.
While the vegetable mixture is cooking, warm the goat cheese in the microwave until it has a texture similar to cream cheese, and can easily be spread with a knife.
The cheese not only acts as a moisture barrier between the filling and the tortilla, it also adds a ton of flavour.
Spoon roughly a cup of filling onto the wrap “hot dog style” (aka: in a line down the middle, NOT in a large glob in the middle). Now, before you grill it, is a good time to add avocado, or extra cheese, if you desire.
How to fold a burrito/wrap properly:
- Make sure the filling is in a line down the middle, and that you don’t have too much.
- Fold both edges of the tortilla in (in the picture above, the right and left sides), and holding them down, pick up the bottom of the tortilla to fold it over the filling.
- Tuck the bottom edge under the filling, and roll the wrap forward.
It should look something like the picture below, minus the little edge that got away. 🙁
Place the burrito on a pan, and heat until golden brown, and the outside is a little crispy.
Aside from the taste, the best feature of this burrito was that it was filling without leaving me overly stuffed, like the time I had the breakfast burrito from Green Eggs cafe.
Butternut Squash Burrito
Makes 4 burritos
- 2 cups butternut squash, cooked, peeled, and cut into cubes (must be cooked enough to mash with a fork)
- 2/3 cup beans (chick peas, black beans, white beans all work great)
- 1/3 cup corn
- 1/2 red pepper, chopped
- 1/3 cup onion, chopped
- 4 garlic cloves, chopped finely
- 1 cup farro, cooked
- 1/2 avocado (or more, depending on if you want to use it as a topping!)
- 1 tbsp olive oil
- 1 tsp chilli powder (feel free to add more or less, depending on your spice preferences!)
- salt and pepper to taste
For the rest of the burrito:
- 4 whole wheat tortillas
- 1/2 cup goat cheese, warmed
- Toppings: guacamole or avocado, Plain Greek yogurt or sour cream, salsa, shredded cheese, cilantro
- Sautee onions and garlic in olive oil. Add farro and all vegetables except for butternut squash.
- Cook mixture for roughly 5 minutes, and add squash, mashing it with a fork. Once all squash has been added, sprinkle chilli powder and salt and pepper.
- Let squash mixture simmer on low heat, stirring occasionally.
- While mixture is simmering, spread an even layer of ~2 tbsp of goat cheese on each tortilla.
- Spoon mixture onto tortilla as pictured above, and wrap. Do NOT overfill the tortilla!
- Place burrito onto stove on low heat, and rotate until outside is crispy and golden brown.
- Remove from heat, top with salsa, Greek yogurt, and guacamole, and enjoy!
Do you like squash? Do you have a favourite kind of squash, and how do you like to prepare it?
Winter squash is definitely my fave; spaghetti, butternut and acorn are at the top of the list! Wait, can I add pumpkin to that list too??! Cause let’s be real, who doesn’t like pumpkin (or is it just pumpkin spice that we love?).