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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.