Butternut Squash Soup
Butternut Squash Soup is a gluten free and lacto ovo vegetarian hor d'oeuvre. This recipe makes
Butternut Squash Burritos
Ingredients
- 3 cups precut peeled butternut squash (about 1 pound), diced
- Kosher salt
- 3 tablespoons unsalted butter
- 1 large red onion, finely chopped
- 1 tablespoon chili powder
- 1 15-ounce can pinto beans, drained and rinsed
- 2 cups frozen brown rice, thawed (or prepared brown rice)
- 8 large eggs
- 4 burrito-size flour tortillas
- 1 cup shredded cheddar cheese (about 4 ounces)
- 2 to 3 teaspoons chopped pickled jalapenos
- Fresh salsa, for serving (optional)
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