Roasted Avocado and Butternut Squash Burritos with Goat Cheese and Red Kidney Beans

That’s right, you read ROASTED avocado. That was a mistake, but boy it was a pretty delicious one. After seeing Naturally Ella’s Chipotle Sweet Potato, Black Bean, and Guac Tacos, I was inspired to make something simple with some butternut squash. I love the nutty flavour of this squash. It’s light and sweet and pairs amazingly well with goat cheese.

I wanted to make guacamole to top off the beans and butternut squash and sprinkle it with goat cheese, but my avocados weren’t ripe enough. Why did you cut an unripened avocado you asked? Because I just thought it was cold =P I took a bite of the unripened avocado and let me tell you, it doesn’t taste good. It kind of tasted like a hard, chunk of avocado-esque space food. Le gross.

So I thought about how I could soften it? I couldn’t just smash the two halves of avocado together to hope they would ripen. So I tossed it in a bit of olive oil and salt, then chucked it in the oven with the butternut squash. End result? Pretty good.
So yeah, I’ve been pretty preoccupied with Macaron Week coming up, March 18-24! =D I’ve finished four out of the seven flavours, and my favourite so far has definitely been the salted caramel. I had a friend who’s actually studying pastry at Le Cordon Bleu come help me out a bit with the caramel. Needless to say, it was definitely OMNOMNOMable. Oh dear god. I ate so many.
But back to healthy stuff.

Roasted Avocado and Butternut Squash Burritos with Goat Cheese and Red Kidney Beans

Ingredients

2 cups butternut squash, peeled and chopped
1 unripened avocado, peeled and chopped
1 package goat cheese (20% humidity)
1 can red kidney beans, rinsed and drained
1 tsp salt
3 tbsp olive oil

Instructions

  1. Preheat oven to 400F
  2. Toss the avocado and butternut squash in olive oil and 1/2 tsp salt. Spread on a baking sheet and bake for 40 minutes, turning at the 20 minute mark.
  3. Meanwhile, mix the goat cheese and beans together, sprinkle the other 1/2 tsp of salt on top.
  4. Mix in the squash and avocado until things look super tasty.
  5. Arrange them in the middle of a tortilla, wrap it up and eat!
http://alimentageuse.com/home/2012/03/02/roasted-avocado-and-butternut-squash-burritos-with-goat-cheese-and-red-kidney-beans/

See an ingredient listed that’s not in your pantry?

No problem! Check out my substitutions page to see if you can use an ingredient that you DO have in your pantry, or for ways to make this recipe vegan, gluten-free, etc. =)
About Lisa Le

Lisa is the twenty-something, nerdy, procrastinating, feminist blogger and photographer behind Je suis alimentageuse. She loves lemons, avocado, butternut squash, and is a bookworm.

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