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It’s that time of the month again. Well, recipe time anyway. The Recipe Redux ingredient this month is our choice of any orange antioxidant rich veggie! Right away I thought pumpkin. But I decided to give my pumpkin obsession a rest and let butternut squash take the show this time around.

Naturally sweet, butternut squash is wonderful just about any way – roasted, pureed, sauteed, you name it.  Just 1/2 cup of this beautiful squash gives you well over 100% of daily need for vitamin A, and is loaded with  beta carotene, a potent antioxidant.

A different take on the burrito, I used a red cabbage leaf as the wrap, and stuffed it with roasted butternut squash, black beans, onions and parsley, and topped it off with a little raspberry vinegar. The squash was roasted with a butter olive oil (a great way to get the butter flavor without all the saturated fat), chili powder, turmeric, rosemary, salt and pepper. Fresh and flavorful.



Squash and Bean Burrito
(Serves 2-4)

1 butternut squash, quartered, seeds removed
1 can black beans, drained and rinsed
Whole red cabbage leaves
1/2 cup chopped red onion
1 hearty handful parsley
1-2 tablespoons butter olive oil
1-2 tablespoons raspberry vinegar
3 teaspoons chili powder and turmeric
1 large sprig fresh rosemary
Dash salt and pepper

-Preheat oven to 400. Toss squash quarters with oil, dried spices, rosemary, salt and pepper. Roast for
30-40 minutes, or until soft but still with bite.
-Allow squash to cool enough to remove skin. Chop into small bite size pieces.
-Build that burrito: Add your black beans and squash into the cabbage leaf, and top with onions, parlsey and raspberry vinegar.



This specialty raspberry vinegar adds a nice sweet acidity to the savory buttered squash. I really like the contrast in flavors here.

Cheers to autumn and to all its groovy flavors.

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