Easy to make butternut burrito from fall vegetables. Butternut squash, spinach, cipollini onions, and mushrooms, drizzled with butternut cream sauce.
Part 3 of 3 in the Butternut Squash Trilogy series.
Butternut Burrito??? Say what?! Yeah, I know it doesn’t look or sound like a traditional Mexican Burrito, but you know what… I don’t care! This butternut burrito was a perfect way to use up leftovers from the butternut pasta and butternut pizza recipes and it is also recipe 3 in the butternut trilogy.
I cooked up some basmati rice I had on hand, any rice will work, added some sauteed mushrooms to the roasted cipollini onions, and then added the butternut squash chunks, sauteed spinach, and drizzled with butternut cream sauce. I then rolled it up, sprayed each burrito lightly with oil, put into a baking dish, and chucked in a 400°F oven for 5-10 minutes until slightly crispy. It was delicious! Give it a try.
- 1 large flour tortilla
- 3/4 cup cooked rice
- 4 shiitake mushrooms, sliced
- 3 roasted cipollini onions, chopped
- a handful of spinach
- 1/2 cup roasted butternut squash
- 1/4 cup butternut cream sauce
- cooking spray oil
- 1 Tbsp. olive oil
- Preheat oven to 400°F.
- Heat the olive in a skillet over medium heat. Add the sliced shiitake mushrooms and cook for a few minutes or until cooked through. Add the cippolini onions. Season to taste with salt and pepper. Turn off the stove.
- Lay a flour tortilla on a cutting board. Add the rice, sauteed mushrooms and onions, roasted butternut squash, and spinach. Drizzle over the butternut cream sauce. Roll it all up into a burrito.
- Spray the burrito on all sides with cooking spray. Place in an oven safe dish and bake for 5-10 minutes until slightly crispy.
You don’t need to bake this in the oven, but I like to with the ingredients that are involved in this recipe.