Every single year, as soon as the weather starts getting the slightest bit cooler, I start craving butternut squash. There is just something about the creamy, slightly sweet-yet-savory flavor that makes me so happy. I’d go so far as to say that it’s my favorite among all the fall produce.
One of my preferred ways to enjoy it is as a simple side dish, roasted in the oven with a little olive oil and some seasonings. That method is used as the base for this fall-inspired butternut squash burrito. A little cumin, smoked paprika, chili powder and cinnamon are added to the mix, giving the squash a hint of Mexican flair and a touch of warmth. After the squash is roasted, you’ll mash it slightly with a fork, which will give it the perfect texture for rolling up in the burrito.
As far as toppings, we’re keeping it fairly simple with these burritos. While the squash is cooling down, you’ll quickly sauté some kale to soften it up just a bit. The sweetness of the butternut squash pairs so well with the slight bite from the kale. Black beans are also added for a little protein, green onions for some extra savoriness and of course a little bit of cheese to tie it all together. These burritos are the perfect way to combine my love of Mexican food with my favorite fall ingredient.
Need a visual guide to rolling up a fantastic burrito? Be sure to check out our tutorial – it can take a little practice to get it right, but once you get the hang of it, you’ll want to make burritos for every meal.Print this recipe
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