Butternut Squash and Beet Green Burrito
This was really good, really satisfying, and pretty cheap. Also, in what I consider a bonus, it's vegan and healthy.
The amounts aren't exact, I had small quantities and just tossed them together, but basically, you will need:
1/2 of a butternut squash.
1 bunch of beet greens (I had the greens from about 3 beets.)
Chipotle tabasco sauce (or, really, any salsa/hot sauce containing chipotles. It's the smoky, mildly hot part that's important here, more than the brand.)
Chili powder- I had Valle del Sol chili powder from Whole Foods. It's basically a chili powder with a little bit of cloves in it. If you can't find this, add a tiny pinch of clove to regular chili powder. The sweetness, I think, is important here.
half a lime
small sweet onion
jalapeno
agave nectar-or honey
olive oil.
First- score the squash with a deep cross hatch. Poke some holes in the bottom Then, rub the flesh with olive oil, agave nectar and a little chili powder. It doesn't need to be much, just a light coating. Roast at 400 degrees until tender and mashable, at least an hour.
Then, cook the greens, according to this recipe. The differences: I used lime instead of lemon; beet greens are a little softer than kale, so you probably won't need as much water. And, of course, since I had less than a pound of greens, I decreased the amounts of everything appropriately.
When the greens are done, put a pile of greens on your tortilla. If the squash needs to be reheated, add a little oil to the pan you cooked the greens in and fry the squash until just heated through. Maybe do this step even if the squash doesn't need to be re-heated. =) Top greens with squash, and then chipotle Tabasco to taste, with more for dipping if you like.
The result is earthy, sweet, spicy and smoky in a way that is incredibly satisfying. Also, really healthy.
If you can't find beet greens, I hear they are similar to swiss chard. Really, any kind of greens would work, but this was the best thing I've made with beet greens.
Any tips for clarifying this and making the description better/more useful, let me know!
The amounts aren't exact, I had small quantities and just tossed them together, but basically, you will need:
1/2 of a butternut squash.
1 bunch of beet greens (I had the greens from about 3 beets.)
Chipotle tabasco sauce (or, really, any salsa/hot sauce containing chipotles. It's the smoky, mildly hot part that's important here, more than the brand.)
Chili powder- I had Valle del Sol chili powder from Whole Foods. It's basically a chili powder with a little bit of cloves in it. If you can't find this, add a tiny pinch of clove to regular chili powder. The sweetness, I think, is important here.
half a lime
small sweet onion
jalapeno
agave nectar-or honey
olive oil.
First- score the squash with a deep cross hatch. Poke some holes in the bottom Then, rub the flesh with olive oil, agave nectar and a little chili powder. It doesn't need to be much, just a light coating. Roast at 400 degrees until tender and mashable, at least an hour.
Then, cook the greens, according to this recipe. The differences: I used lime instead of lemon; beet greens are a little softer than kale, so you probably won't need as much water. And, of course, since I had less than a pound of greens, I decreased the amounts of everything appropriately.
When the greens are done, put a pile of greens on your tortilla. If the squash needs to be reheated, add a little oil to the pan you cooked the greens in and fry the squash until just heated through. Maybe do this step even if the squash doesn't need to be re-heated. =) Top greens with squash, and then chipotle Tabasco to taste, with more for dipping if you like.
The result is earthy, sweet, spicy and smoky in a way that is incredibly satisfying. Also, really healthy.
If you can't find beet greens, I hear they are similar to swiss chard. Really, any kind of greens would work, but this was the best thing I've made with beet greens.
Any tips for clarifying this and making the description better/more useful, let me know!