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!