Bye-bye bounty: Squash time means making room for one of my favorite meals
- on September 21, 2010
As you can see from the photos above, it's clear that my guys LOVED a particular dinner last week. And with good reason — it's my favorite dinner of the fall, too.
Savory Butternut & Black Bean Squash burritos.
Don't those sound almost too yummy to take? It's the work of Nancy O'Connor and her fabulous Rolling Prairie Cookbook, and the second I saw we were taking home a butternut squash last week, I knew we'd be having them for dinner.
Gotta enjoy things when they're local and in-season, right? And I'm taking winter squash season for all it's worth.
OK, so back to the burritos. As you've probably noticed in this blog, we like our burritos/tacos/Mexican-inspired food in this family, but these burritos are my absolute favorite. I mean, just look at what's inside them!
So, without further ado ... here's the recipe. Thanks again to Nancy for her creative recipes!
Savory Butternut & Black Bean Burritos (From the Rolling Prairie Cookbook by Nancy O'Connor)
1 tablespoon canola oil
1/2 medium-sized onion, chopped
3 cups peeled butternut squash, cut into 1/2-inch cubes
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 cups cooked black beans, drained and rinsed
8 flour tortillas
1 1/2 cups grated reduced-fat Monterey jack or Cheddar cheese Light sour cream, fresh cilantro, and salsa for garnish
Heat oil in heavy skillet over medium heat. Add onions and saute for 5 minutes. Add winter squash cubes and continue to cook over medium heat, stirring often until squash is just tender. If your mixture begins to stick, add a little water (or apple juice) to help steam the squash. When squash is just tender, add cumin, cinnamon, and salt. Stir carefully to distribute spices. Add the beans and heat through.
Preheat oven to 350°F. You're now ready to assemble the burritos. In a large oblong baking dish (not oiled) lay out one tortilla. Place 1/8 of the bean mixture down the center, top with 3 tablespoons of cheese and roll up tightly. Continue to do this with remaining ingredients, lining up your burritos in the pan as you go. Bake uncovered for approximately 15 to 20 minutes until burritos are heated through.
Serve burritos topped with a dollop of sour cream and a sprinkling of chopped fresh cilantro, with salsa on the side. Makes 8 burritos - enough for 8 polite adults, 6 hungry adults, or 4 teenage boys.
(P.S.: Most of the time we skip the last baking step because we're hungry and can't wait, but they're great either way.)
This week, we received: pears, greens, salad mix, peppers, potatoes and butternut squash (!)