Butternut squash burritos

One of the most useful skills I’ve developed since I started cooking for myself is knowing how to separate the ingredients/concept from the vehicle of a recipe. I hate risotto, but since risotto is a starch, I can take the asparagus, lemon and parmesan from a risotto recipe and mix them with a starch I do like, such as pasta. I keep kosher, but I can take a goat cheese and sun-dried tomato baked chicken recipe and change it to a goat cheese and sun-dried tomato baked fish.

So I saw a really interesting galette recipe on Smitten Kitchen and instantly thought, “Hey, if I can turn this into mini galettes or hand pies, that would make an awesome lunch!” Two problems with that idea: the pastry dough is way too fattening for everyday food, and working the dough when you have no pastry cutter, rolling pin, or counter space is a bit challenging.

Hence, my invention of the butternut squash burrito: much simpler to make and much less fat to feel guilty about.

1 small butternut squash (about one pound)
1 T butter
1 large onion, quartered and thinly sliced
1 t salt
1/8 t cayenne, or to taste
1 cup Swiss cheese, grated or cut into small bits
1 T chopped fresh sage leaves (or 1/2 t dried)
2-3 cups cooked rice
Soft tortillas

Preheat oven to 400. Cut squash in half, scoop out seeds, and place cut-side-down on a cookie sheet coated with nonstick spray. Roast for 1 hour and set aside to cool.

While squash is roasting, saute the onion in the butter and cayenne over low heat, stirring occasionally, until caramelized. Let cool.

Scoop the butternut squash out of its shell into a mixing bowl with a spoon. Stir together the squash, caramelized onions, sage, and cheese.

To assemble burritos, spoon equal amounts of rice and squash mixture into tortillas and fold up. Since the squash mixture will keep in an airtight container in the fridge for a week, I assemble the burritos one at a time before work every morning so they’re fresh.

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