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!

• 1/4 medium-sized baked butternut squash (about 1 to 1 1/2 cups mashed squash)
• 1/4 cup diced onion
• 1/4 tsp. chili powder
• salt, black pepper, and cayenne pepper to taste
• 1/4 cup grated cheddar or jack cheese
• 1 large tortilla
• olive oil or other cooking oil

Scoop the squash out of the rind and mash it. Drain off any pockets of liquid that appear as you’re mashing.

Dice onion and brown it in oil in skillet.  Meanwhile, grate cheese.

Mix squash, onion mixture, and spices in skillet until heated thoroughly.

Sprinkle cheese in a line across center of tortilla, ending about 1 inch from each edge.  Scoop filling over cheese and distribute evenly.  Fold ends of tortilla over filling.  Fold one side up, then roll.

I thought a Butternut Squash Burrito was really delicious with the sauteed crimini mushrooms we happened to have on the side because we needed to use them up.  Our seven-year-old Nicholas liked his burrito dipped in blueberry yogurt!!!

If you have a lot of squash and are making more burritos than you can eat in one meal, here’s how to freeze your burritos: Wrap each burrito in waxed paper (or plastic liner bags saved from cereal or cracker boxes).  Put several together in a large zip-top plastic bag.  Close the zip-top most of the way.  Press air out of the bag, then use your mouth to suck out as much air as you can before closing the zip-top.  (This prevents frost from forming inside the bag to make your burritos soggy and freezer-flavored.)  Freeze for up to 3 months.  Reheat a burrito by removing from waxed paper and microwaving on a plate for 1-2 minutes or heating on a pan in toaster oven at 350F for 7-10 minutes (keep an eye on it!).

Visit the Hearth and Soul Blog Hop for more healthy recipes and Meatless Monday for more vegetarian recipes!  Visit What I Learned This Week to learn how to prevent a pot from boiling over, and more.