If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I love Butternut Squash! With it's beautiful pale yellow skin and deep-orange flesh that is bursting with a sweet, nutty flavor it is perfect in so many recipes. In this particular recipe it is slowly simmered in a combination of cider vinegar and soy sauce which results in a mind-blowing tangy yet sweet flavor. The squash is then partially mashed and combined with leeks, black beans and cheese- yumm!
I adapted this recipe from a reader submitted recipe in the Penseys Spice catalog. The original recipe used sweet potatoes, but as soon as I saw it I knew I wanted to make it with squash. I also topped the dish with salsa and cheese before baking. The result is a simple dish with a bold flavor that is sure to please. - GrowCookEat
- 6 large whole wheat tortilas
- 5 cups butternut squash, peeled & cubed
- 1/4 cup low sodium soy sauce
- 1 cup cider vinegar
- 1 tablespoon olive oil
- 2 leeks, thinly sliced
- 4 garlic cloves, finely chopped
- 1 teaspoon cumin
- 1/2-1 teaspoons cayenne pepper
- 1 15 ounces can of black beans, drained & rinsed
- 2 cups cheddar cheese, grated
- 1 cup salsa (my favorite is Green Mtn. Gringo)
- 1/2-1 cups sour cream
- 1-2 tablespoons fresh cilantro
- In a large sauce pan bring the squash, soy sauce and 3/4 cup of the cider vinegar to a boil. Turn heat down to medium-low and cook until the squash is very soft and most of the liquid is absorbed, about 3o minuets.
- While the squash is cooking heat the olive oil in a shallow pan over medium high heat. Sauté the leeks, garlic and cumin until soft, 5 to 7 minuets. Add the remaining 1/4 cup cider vinegar, crushed pepper, and black beans. Turn the heat to low and simmer while the squash finishes cooking.
- When the squash is done mash it with a fork, leaving lots of big chunks. Fold the bean and leek mixture into the squash along with 1 cup cheese.
- Fill the tortillas with the filling, roll and place tightly in a lightly greased 9 x 13” baking pan. Pour 1 cup of the salsa over the top and sprinkle with the remaining 1 cup of cheese. Bake at 375? for 25 minuets or until the cheese and salsa start to bubble. Broil for 5 minutes until the cheese is brown.
- Serve with more salsa, sour cream, and cilantro if desired.
Avocado toast, amplified.
Wine to go, without the box.
Herb rubs, fresh and dried.
Make better cookies.
Tea Thyme Soda