Every fall I stock up on a bunch of squash from the farmer's market to feed off of during the winter months. God is so crafty to create wonderful fall produce that lasts forever in a cool, dark place. In the dead of winter, there is nothing like a sweet and soft cooked squash with brown sugar and butter slathered on top. Oddly enough, I had one squash still left in MAY! Okay, you caught me. I totally forgot about him. Fortunately for me, he was not only not rotten, but still delicious (and can I get some bonus points for not having a gross spot of moldy squash on my pantry floor?) I had found this post on Oh She Glows quite a while ago. I actually already made the squash chili recipe back in fall, which I highly recommend. At the time, I quickly skimmed over the first recipe thinking it looked a little strange. But having been in a recipe rut over here, and having a difficult time finding squash recipes that weren't obviously targeted to the winter tummies, the burrito recipe became a lot less weird and much more appealing. Plus, this seemed like a kid friendly meal. You could either toss some of the insides on their tray, or let your kiddo assemble his own little taco. So with leftover squash following our butternut squash pesto pizza night, my kind hubby made some burritos for dinner.
If you plan ahead, the meal can be made rather quickly on a weeknight. We had the butternut squash precooked, the rice precooked, and the pepper already chopped. When it came down to meal time, we basically just had the throw the ingredients together in the skillet. The recipe calls for butternut squash, brown rice, red pepper, onion, garlic, cumin powder and cayenne pepper, salt, black beans, tortillas and whatever toppings you want. We did spinach, avocado, cilantro and sharp cheddar cheese. Here is the beginning of cooking gloriousness.
Add some of the ever important butternut squash...
And finally assemble! I made mine more like a taco than a burrito.
These were pretty delicious and really easy to whip up! I also loved the left-overs. So easy to quickly microwave another burrito, or make it as a salad. I topped some romaine and spinach with a quick dressing made of equal parts salsa and plain yogurt with a dash of cumin and a dash of chili powder. Then I added the leftover butternut squash innards, and sprinkled with cheese, cilantro, and avocado. I don't know about you, but I really love getting to have leftovers in a new way.
What new recipes have you been cooking? Have you also found some buried treasures in your pantry with a little spring cleaning? Please share!