| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 295 | 9g | 2g | 47g |
| sugars | fibre | protein | salt |
| 5g | 10g | 9g | 0.7g |
Why I Love American Butternut Squash and Black Bean Burritos
One of the dishes that I absolutely adore, and brings a delightful fusion of West Coast freshness and comfort to my kitchen, is the humble, yet vibrant Butternut Squash and Black Bean Burrito. With a nod to my Californian roots, the richness of American flavors, and heritages from Mexico, this recipe is more than just a meal, it’s essentially a delicious, wrapped-up representation of my culinary journey. 
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The Inspiration behind the Recipe
Growing up in sunny valleys of California, I was exposed to a myriad of fresh, local produce and a diverse range of ethnic cuisines. The influence of Mexican gastronomy, a neighboring culinary titan, has been a significant source of inspiration for countless chefs. A chef who shines brightly in this melange of cultures is Thomas Keller. His philosophy of ‘food is about memories, feelings, emotions’, aligns seamlessly with my approach to cooking. This Butternut Squash and Black Bean Burrito brings vibrancy and comfort to any table, sharing kernels of this philosophy that I appreciate.
Crafting the Recipe
Creating this dish involves a beautiful array of ingredients, starting with the fresh and earthy butternut squash. The magic lies in slow roasting the squash, it softens to a almost melt-in-your-mouth texture while developing a mild sweetness that pairs beautifully with the heartiness of the black beans. Then there are the herbs and spices, adding depth to the dish with a combination of cilantro, cumin, and a dash of chili. And of course, the black beans – robust, high in protein, and a lovely contrast against the squash.
Pairing Ideas
The Butternut Squash and Black Bean Burrito is a meal in itself, but it also partners wonderfully with other dishes. A fresh, homemade guacamole or a crisp, tangy Pico De Gallo would be a refreshing accompaniment. If you’re looking for a heartier addition, a spicy Spanish rice or a robust corn salad would add fantastic layers of flavors.
Every time I prepare the Butternut Squash and Black Bean Burritos, it reminds me of balmy California afternoons and the embracing warmth of home-cooked meals. It always brings a smile to my childrens’ faces, making it a cherished addition to our family’s repertoire of favorite meals. I hope you’ll appreciate this recipe as much as we do.
What You’ll Need
- 2 cups peeled and cubed butternut squash
- 2 tablespoons olive oil, divided
- Salt and black pepper to taste
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced (optional)
- 1 (15 ounce) can black beans, drained and rinsed
- 1/2 cup fresh cilantro, chopped
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 cup vegan or regular cheese, shredded
- 6 large flour tortillas
- 1 avocado, sliced for garnish (optional)
- 1 lime, cut into wedges for serving (optional)
Method
Step One
Preheat your oven to 400 degrees F (200 degrees C). Spread out the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of the olive oil, and season with salt and pepper. Bake in the preheated oven until the squash is tender and lightly browned, 25 to 30 minutes.
Step Two
While the squash is baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion to the skillet and cook until it begins to soften, about 5 minutes. Stir in the minced garlic and jalapeno (if using) and continue to cook for another minute.
Step Three
Drain and rinse the black beans, then add them to the skillet along with the roasted butternut squash. Stir in the chopped cilantro, ground cumin, and chili powder. Cook, stirring often, until everything is well combined and heated through, about 5 minutes.
Step Four
Place a large handful of the butternut squash and black bean mixture down the center of a flour tortilla. Sprinkle with some of the shredded cheese. Roll up the tortilla, tucking in the sides as you go, to form a burrito. Repeat with the remaining tortillas and filling.
Step Five
Serve the burritos warm, with sliced avocado and wedges of lime on the side, if desired.
