Paula found a recipe for Butternut Squash Burritos in the Food Network magazine. I cooked it for dinner tonight. It was quite tasty although I needed to put some hot sauce on my burritos to make it better.

Combine 3 cups of diced butternut squash, 1/2 cup water and a pinch of salt in a large microwave-safe bowl; cover with plastic wrap and pierce to vent. Microwave, stirring once, until just tender, about 15 minutes. Drain the water.Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add 1 large red onion and a pinch of salt and cook, stirring, until soft, about 5 minutes. Then stir in 1 tablespoon of chili powder. Add 1 15 ounce can of pinto beans, 2 cups of brown rice (which can be cooked while you are preparing everything else…) and 1/2 cup water. Simmer, stirring, until the liquid evaporates, about 10 minutes. Transfer to a bowl and cover to keep warm.

Wipe out the skillet. Lightly beat 8 large eggs in a bowl with a pinch of salt. Melt the remaining 1 tablespoon butter in the skillet over medium heat, then add the eggs and cook, stirring, until they start setting. Fold in the squash mixture and cook until the eggs are set.

Warm the tortillas in a dry skillet or in the microwave. Divide the rice mixture, scrambled eggs, shredded cheddar cheese and diced jalapenos among the tortillas. Fold up the bottoms, then fold in the sides and roll up. Serve with salsa.

This was a filling and tasty dish! All of us enjoyed it tremendously – and it was easy to make!
Picture of Butternut Squash Burritos Recipe
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