Butternut Squash Burrito

We've been getting 1-2 butternut squashes every week from our CSA.  So I thought I should be a little more creative with it.  Last week we had butternut squash pizza...it wasn't too great...it is not on the blog...I won't be making it again.  I told my teacher friend that I was making Butternut Squash Burritos for dinner last night.  She laughed at me and told me that it sounded horrible.  I was kind of afraid it would be horrible.    But, to my surprise, butternut squash burritos were a success.  Jeremy really liked them and said he would want to have them again. Here is what you need:





I kind of got a lot of salsa :)


• 1 butternut squash
• 2 Tbs olive oil
• 1/4 cup chopped onion
• salsa
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp sugar
• 3 cloves garlic
• 1/4 tsp cummin
• 1/8 tsp cayennne pepper
• spinach
• cheese
• 1 can of black beans
• 4-5 wraps

*** Before I begin I just want to say that I have come to HATE peeling and chopping butternut squash.  I've tried a vegetable peeler and I've tried and knife and no matter what it takes me forever and hurts my hands.  BUT...I've now found a secret!  Placing the squash in boiling water for 5-10 minutes then letting it cool makes peeling it 100% times easier.  I highly recommend it!
So...to make the burritos...
1.  Preheat the oven to 400 degrees.  Peel and chop butternut squash into bite size pieces.  Mix in a bowl with the sugar, pepper, salt, olive oil and salt.  Place in a baking dish and bake for 30 minutes.
2.  Saute a little olive oil, the onions, and garlic in a skillet.  After a few minutes, add black beans.  Cook a few more minutes then add cooked squash.  Heat a little longer.  Add cumin and cayenne pepper.
3.  Place butternut squash mixture in burrito along with chopped spinach, cheese of your choice, and salsa.
ENJOY!

Beef and Barley Stew

For Christmas this year I got two awesome cookbooks as well as two very exciting magazine subscriptions:  Cooking Light and Taste of Home.  This recipe came from Taste of Home.  I made a few alterations and additions.

• 1 lb organic, grass fed beef
• 1 cup sliced celery
• 2/3 cup chopped red onion
• 4 chicken bouillon cubes
• 3 tsp chili powder
• 1/2 tsp pepper
• 1 1/4 cup quick-cooking barley
• 2 cans diced tomatoes, undrained
• 3 1/2 cups water
• carrots
• peas

1. In a soup pot, cook the beef, celery and onion over medium heat until meet is no longer pink and veggies are tender.  Drain.
2. Stir in water, bouillon cubes, chili powder, and pepper.  Bring to a boil
3. Stir in barley, carrots, and peas.  Reduce heat; cover and simmer for 10-12 minutes or until barley and veggies are tender.  Stir in tomatoes; heat through.

I highly recommend this.  It is quick, easy, and quite yummy!