January 31, 2012 11 Comments
UPDATE: I’m linking this to Waste Not Want Not Wednesday, which is hosted at a gluten-free site. You could make this recipe gluten-free by using any type of gluten-free tortilla or wrap, by putting the filling over rice or quinoa in a bowl, or by being super-nutritious and wrapping the filling in big leaves of chard or kale!
We have been getting a lot of butternut squash from our CSA farm this winter, and although we love butternut squash, we were getting a bit tired of eating baked squash with Honey Baked Lentils. We had baked all of our squashes at once and had a lot left over . . . so Daniel tried making our Sweet Potato Burritos recipe with squash, and it was pretty good!
Rather than writing a recipe for a particular size batch, we’ll tell you approximately how much to use for each burrito so you can work with the amount of squash you happen to have! Read more…