Butternut Squash Burritos

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.

About 'Becca
author of The Earthling's Handbook, about the environment, parenting, cooking, and more!

11 Responses to Butternut Squash Burritos

  1. Since we have the same CSA as you, we got a lot of butternut squash too, although we finally used them all up.

    A year ago, I think, I made spicy butternut squash burritos and Abby liked them. We’ve made soup out of squash also. And Abby has made sweetened desserty squash. On various occasions I have made squash “fries” to bake along with potatoes and beets, but at some point, I think we both got annoyed by how labor-intensive it can be to deal with butternut squash; uncooked, they are hard to peel and chop. We ended up just baking them plain in a pan with some water, and then scooping the flesh out for use in breakfasts along with other veggies (as some of my blog posts illustrate).

  2. I’m not a big fan of squash, but those sound good.

    Thanks for the shout-out!

    Julie From Inmates

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  4. Elise says:

    Looks good! I found a butternut enchilada recipe a while back and tried rather skeptically, but it was so good! It’s surprising what you can do with butternut squash.🙂

  5. Matthias says:

    Thanks for all of the delicious ideas for how to use all these sasuqh! We will probably pass many along to family and friends, but also eat as many as we can. Our garden is probably about a quarter acre and half of that space was dedicated to sasuqh/pumpkin/gourd vines. We really only planted about 3 or 4 plants of each kind of sasuqh, except butternut. I estimate we grew about 8 butternut sasuqh vines- 5 Waltham and 3 mini nut sasuqh (that aren’t that mini ). Must have been a good year for them!

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