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I love a good roasted squash. How about you? Its warm and creamy savoriness during the chilly months always hits the spot. But sometimes I have all this leftover squash and I find myself to be the only one in the house finishing it off. If you’re like me and are always seeking to find ways to use those leftovers, this recipe is for you.

Tempeh Burrito

Throw that squash into a burrito!

Healthy Burrito

There is no hard and fast recipe for a burrito; its basically whatever you can stuff into a tortilla or wrap. I will say however, avoid over-stuffing your burrito (as I constantly do) or you’ll be eating it with a fork off of a plate by the end of it.

I always find it helpful to roll my burrito up into some foil so it stays together while I’m eating it. A little restaurant trick that works wonders for keeping a messy burrito at bay.

Non-Recipe for Acorn Squash & Tempeh Burrito

I keep tempeh on hand for meatless meal nights. It’s a great source of protein and really works well with the squash in this burrito. 


Leftover acorn squash, peeled & chopped (see below for squash roasting if you have no leftover squash to use*)

Tempeh (sauteed with broccoli, onions, garlic and cumin)

Cheese (any kind you like – we used Cabot’s Seriously Sharp Cheddar)


Whole wheat wrap

-After rolling up the burrito, I lightly pan fried each side for a slightly crispy outer shell.

*Have no squash? Roast some: Preheat oven to 400. Slice your acorn squash in half and spoon out the seeds (rinse the pulp off your seeds and roast at 350 for a few minutes for an additional snack or burrito topper). Slice each half into quarters and place onto a foil lined baking sheet. Drizzle canola or olive oil over squash and rub each squash peice around on the foil until each slice is coated with oil. Sprinkle salt and pepper over squash and bake for ~25 minutes or until soft.

The smaller you cut your squash pieces, the quicker they will cook.

Cheers to leftover squash and burritos!


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