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.

 

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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.

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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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