Kale Butternut Squash and Bacon Breakfast Burritos with Spicy Chipotle Sauce

Ingredients

• 1 butternut squash, peeled and cubed into ½ inch cubes
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon cumin
• 1/4 teaspoon ground coriander
• 1 dash cayenne pepper
• 1/2 teaspoon pepper
• 8 ounces sour cream
• 2 teaspoons adobo sauce (from a can of chipotles in adobo), more to taste
• 1/4 cup chopped cilantro
• 6 pieces bacon
• 1 bunch curly kale, cleaned, stems removed and torn
• 5 eggs
• 3 green onions, chopped
• 6 tortillas, fajita sized, warmed

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