Butternut Squash Burritos

burritoWhen I tore out this recipe from a recent issue of Food Network Magazine, I thought it looked like a nice weeknight option and a great way to use seasonal butternut squash. It probably took me longer than the advertised 30 minutes, especially because I cooked the brown rice. Dicing the squash was also time consuming, but you do save time by cooking the squash in the microwave. Although the rice and bean mixture could have used more flavor (perhaps more chili powder or other spices), it was still a solid meal. It’s also made a lot of leftovers. If you do medium-sized burritos, you can easily get 8 from this recipe. The pickled jalapenos are a must. I also really enjoyed mine with Sriracha sauce.  The other bonus is that this recipe gave me great practice at perfecting my burrito rolling technique. I’ve always admired the skill exhibited by employees at Chipotle and the like, and now I feel like I’ve got it down—fold up the bottom, fold up the sides, and roll up. Done.

Butternut Squash Burritos (from Food Network Magazine; makes 4-6 burritos)

3 cups precut peeled butternut squash (about 1 pound), diced
Kosher salt
3 tablespoons unsalted butter
1 large red onion, finely chopped
1 tablespoon chili powder
1 15-ounce can pinto beans, drained and rinsed
2 cups frozen brown rice, thawed (or prepared brown rice)
8 large eggs
4 burrito-size flour tortillas
1 cup shredded cheddar cheese (about 4 ounces)
2 to 3 teaspoons chopped pickled jalapenos
Fresh salsa, for serving (optional)

Combine the 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, 15 minutes; drain.

Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the onion and a pinch of salt and cook, stirring, until soft, 5 minutes; stir in the chili powder. Add the beans, rice and 1/2 cup water and simmer, stirring, until the liquid evaporates, about10 minutes. Transfer to a bowl and cover to keep warm.

Wipe out the skillet. Lightly beat the 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 and cook until the eggs are set.

Warm the tortillas in a dry skillet or in the microwave. Divide the rice mixture, scrambled eggs, cheese and jalapenos among the tortillas. Fold up the bottoms, then fold in the sides and roll up. Serve with salsa.DSC00869


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