Gourmet Butternut Squash Burritos Recipe 445 Recipes

BLACK BEAN AND BUTTERNUT SQUASH BURRITOS

Steps:

• Preheat oven to 425°F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 minutes or until tender. (You can do this a day ahead).
• Cook rice
• In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
• Add chopped red pepper, black beans, and cooked rice and sauté for another 10 minutes on low.
• When butternut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.
• Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.
• This recipe is from OhSheGlows.com - all credit to them and you can see step by step photos on their website.

ROASTED BUTTERNUT SQUASH BURRITO BOWLS

Steps:

• In a medium saucepan bring the water to boiling. Stir in rice. Return to boiling; reduce heat. Simmer, covered, 40 minutes. Remove from heat; let stand, covered, 5 minutes.
• Meanwhile, preheat oven to 425°F. In a small bowl combine cumin, garlic powder, and cayenne pepper. In a large bowl combine oil, salt, and 1 1/2 tsp. of the spice mixture. Add squash; toss to coat. Arrange in a single layer on a large rimmed baking sheet. Roast 20 minutes or until tender, turning once.
• Squeeze 1 Tbsp. juice from one of the lime halves. Cut remaining lime half into wedges; set aside. Drain beans, reserving 3 Tbsp. of the liquid. In a medium bowl combine beans, reserved liquid, and remaining spice mixture. Microwave, covered, 2 minutes. Stir in lime juice.
• Divide rice among shallow bowls. Top with squash, beans, and desired toppers. Serve with reserved lime wedges.

PARMESAN-ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400°F with rack in middle.
• Toss squash with cream, sage, 1 teaspoon salt, and ¼ teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
• Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
• Cooks note: Butternut squash can be cut 1 day ahead and chilled in sealable bags. If you're making this entire menu, squash can be roasted at same time as mushroom and farro pie. Use upper and lower thirds of oven, switching position halfway through.

BUTTERNUT SQUASH BURRITO BOWL

Steps:

• Prepare squash according to package directions. Meanwhile, in a small skillet, heat oil over medium-high heat. Add corn; cook and stir until lightly browned, about 5 minutes. In a small saucepan combine beans, water, chili powder, cumin and if desired, turmeric. Cook and stir over medium heat until mixture is heated through and liquid is almost evaporated, about 5 minutes., Divide squash among 4 serving bowls. Top with bean mixture, corn, tomatoes, avocado, green onions and toppings of your choice.

GOURMET BUTTERNUT SQUASH BURRITOS RECIPE - (4.4/5)

Steps:

• Bring pork loin to room temperature. Mix together the taco seasoning and paprika and rub all over the pork loin. Grill over medium heat until center is barely cooked but still tender. Let it sit for a few minutes off the grill, then sliced into bite size pieces. In a large fry pan, melt the butter over medium heat and stir in the chili powder, cumin, salt and pepper. Then add the butternut squash and toss to coat. When the squash begins to soften, add the drained and rinsed black beans. Cook together until squash is fork tender. Remove avocado from pit and shell into a medium size bowl. Add sour cream and lime juice. Blend with a hand mixer until creamy. Take a flour tortilla and top with a line down the center of butternut squash and black beans, then add pieces of the grilled pork loin. Top that with crumbled cojita cheese, mango salsa, and avocado sour cream. Fold the tortilla over the fillings.

SQUASH AND ZUCCHINI BURRITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
• Heat the olive oil in a large skillet over medium heat, and cook the onion and garlic until the onion is translucent, about 5 minutes. Stir in the zucchini, yellow squash, and red bell pepper. Cook, stirring frequently, until the zucchini and squash are tender, about 10 minutes. Stir in the black beans, green salsa, cumin, and cayenne pepper. Cook and stir the filling until it thickens, 5 to 8 more minutes.
• Divide one of the packages of Mexican-style cheese among the tortillas. Spoon zucchini-squash filling into each tortilla, over the cheese, in a line down the center. Roll up the tortillas, and place them into the prepared baking dish with the seam sides down.
• Bake in the preheated oven until the cheese is melted and the tortillas are heated through, about 15 minutes. Sprinkle the other package of shredded cheese over the tortillas before serving.

BLACK BEAN AND BUTTERNUT SQUASH BURRITOS

Steps:

• 1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender. 2. Cook brown rice (for directions, see here) 3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well. 4. Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low. 5. When b'nut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes. 6. Add bean filling to tortilla along with desired toppings. Wrap and serve.

BURRITOS WITH SQUASH AND GOAT CHEESE

Steps:

• In a large skillet, heat oil over medium. Add onion, garlic, and cumin; cook, stirring occasionally, until onion is tender, 5 to 6 minutes.
• Add squash, and cook, stirring occasionally, until mixture is slightly thickened, 2 to 3 minutes. Stir in beans and spinach. Cook until warmed through, 4 to 6 minutes; season with salt and pepper, and set aside.
• Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 2 minutes. Place tortillas on a work surface. Spoon goat cheese, then salsa in a line down center of each tortilla.
• Spoon bean mixture on top of salsa. Fold side of tortilla closest to you over filling, then fold right and left sides in toward center; tightly roll up burrito. Cut burritos in half, and serve with more salsa.

BUTTERNUT SQUASH GALETTE

Steps:

• Make dough:
• Pulse flour, butter, sage, and sea salt in a food processor until mixture resembles coarse meal. Drizzle ice water evenly over mixture and pulse until it just forms a ball. (Do not overwork dough, or pastry will be tough.) Gently press dough into a 5-inch disk and chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Make filling while dough chills:
• Preheat oven to 500°F with rack in middle.
• Toss squash with sea salt and 1 Tbsp oil and arrange in 1 layer in a 17-by 12-inch shallow baking pan. Roast, stirring once halfway through roasting, until golden brown on edges and undersides, 20 to 25 minutes. Remove squash from oven and reduce oven temperature to 375°F.
• Meanwhile, wash leeks, then cook in remaining 2 tablespoons oil with a pinch of sea salt in a 10-inch heavy skillet over medium heat, partially covered, stirring occasionally, until tender, 10 to 15 minutes. Transfer to a large bowl to cool slightly. Add squash, goat cheese, and 1/4 teaspoon pepper and toss gently.
• Make galette:
• Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer to a baking sheet. 3Arrange filling in an even layer in center of dough, leaving a 2- to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes. Cool on baking sheet on a rack 10 minutes before serving.