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.
Notes
You don't need to bake this in the oven, but I like to with the ingredients that are involved in this recipe.