BURRITOS WITH SQUASH AND GOAT CHEESE
Tailor the flavor of these burritos by picking a salsa that pleases your palate. Choose a chipotle variety for smokiness or a spicy tomatillo one for heat.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium. Add onion, garlic, and cumin; cook, stirring occasionally, until onion is tender, 5 to 6 minutes.
- Add squash, and cook, stirring occasionally, until mixture is slightly thickened, 2 to 3 minutes. Stir in beans and spinach. Cook until warmed through, 4 to 6 minutes; season with salt and pepper, and set aside.
- Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 2 minutes. Place tortillas on a work surface. Spoon goat cheese, then salsa in a line down center of each tortilla.
- Spoon bean mixture on top of salsa. Fold side of tortilla closest to you over filling, then fold right and left sides in toward center; tightly roll up burrito. Cut burritos in half, and serve with more salsa.
Nutrition Facts : Calories 522 g, Fat 18 g, Fiber 13 g, Protein 23 g
BUTTERNUT SQUASH BURRITOS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the squash, 1/2 cup water and a pinch of salt in a large microwave-safe bowl; cover with plastic wrap and pierce to vent. Microwave, stirring once, until just tender, 15 minutes; drain.
- Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the onion and a pinch of salt and cook, stirring, until soft, 5 minutes; stir in the chili powder. Add the beans, rice and 1/2 cup water and simmer, stirring, until the liquid evaporates, about10 minutes. Transfer to a bowl and cover to keep warm.
- Wipe out the skillet. Lightly beat the eggs in a bowl with a pinch of salt. Melt the remaining 1 tablespoon butter in the skillet over medium heat, then add the eggs and cook, stirring, until they start setting. Fold in the squash and cook until the eggs are set.
- Warm the tortillas in a dry skillet or in the microwave. Divide the rice mixture, scrambled eggs, cheese and jalapenos among the tortillas. Fold up the bottoms, then fold in the sides and roll up. Serve with salsa.
Nutrition Facts : Calories 811 calorie, Fat 33 grams, SaturatedFat 16 grams, Cholesterol 94 milligrams, Sodium 1147 milligrams, Carbohydrate 94 grams, Fiber 12 grams, Protein 34 grams
SQUASH AND ZUCCHINI BURRITOS
An easy recipe to throw together with your summer squash. Can be tailored to your tastes and fresh vegetables on hand. Great new way to use up summer squash from your garden or farmer's market. You can add fresh chopped cilantro to mixture before spooning into tortillas for a stronger flavored dish. Serve with sour cream, avocado, or salsa.
Provided by Heidi Sico
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
- Heat the olive oil in a large skillet over medium heat, and cook the onion and garlic until the onion is translucent, about 5 minutes. Stir in the zucchini, yellow squash, and red bell pepper. Cook, stirring frequently, until the zucchini and squash are tender, about 10 minutes. Stir in the black beans, green salsa, cumin, and cayenne pepper. Cook and stir the filling until it thickens, 5 to 8 more minutes.
- Divide one of the packages of Mexican-style cheese among the tortillas. Spoon zucchini-squash filling into each tortilla, over the cheese, in a line down the center. Roll up the tortillas, and place them into the prepared baking dish with the seam sides down.
- Bake in the preheated oven until the cheese is melted and the tortillas are heated through, about 15 minutes. Sprinkle the other package of shredded cheese over the tortillas before serving.
Nutrition Facts : Calories 575 calories, Carbohydrate 48.1 g, Cholesterol 67.5 mg, Fat 34.7 g, Fiber 3.9 g, Protein 23.4 g, SaturatedFat 15.5 g, Sodium 1111.9 mg, Sugar 4.7 g
ROASTED HERBED SQUASH WITH GOAT CHEESE
Cooking is a hobby I'm so happy to share with my toddler. She (and all our Christmas Eve party guests) heartily approved of this new potluck favorite. Any type of winter squash works here. -Lindsay Oberhausen, Lexington, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Toss squashes with oil and seasonings. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast squash, stirring once, until soft and some pieces are caramelized, 30-35 minutes. Switch position of pans midway through roasting to ensure even doneness. If a darker color is desired, broil 3-4 in. from heat 2-4 minutes., Cool slightly. To serve, add goat cheese to squash; gently toss. Sprinkle with parsley; drizzle with maple syrup.
Nutrition Facts : Calories 251 calories, Fat 8g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 715mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.
ROASTED BUTTERNUT SQUASH WITH HERB OIL AND GOAT CHEESE
This roasted butternut squash recipe is perfect for a dinner party-serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.
Provided by Andrew Tarlow
Categories Bon Appétit Butternut Squash Goat Cheese Side Thanksgiving Fall Oregano
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35-45 minutes. Let cool slightly.
- Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.
- Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
- Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.
- Do Ahead
- Herb oil can be made 1 day ahead. Cover and chill.
ROASTED SQUASH AND SWEET POTATOES WITH GOAT CHEESE
This is one of my favorite recipes for roasted vegetables - sweet potatoes and butternut squash taste great together. Use about the same amount for each. You will see, adding the goat cheese and the honey turns this simple dish into a gourmet experience.
Provided by Marianne
Categories Side Dish Vegetables Sweet Potatoes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with olive oil or line with parchment paper.
- Combine butternut squash and sweet potatoes in a bowl. Drizzle with olive oil and season with salt and pepper. Spread onto the prepared baking sheet.
- Bake in the preheated oven for about 15 minutes. Turn vegetables and drizzle with honey. Sprinkle evenly with goat cheese. Bake until cooked through and lightly browned, about 10 minutes more. Sprinkle with parsley and serve.
Nutrition Facts : Calories 593 calories, Carbohydrate 81.4 g, Cholesterol 44.8 mg, Fat 24.1 g, Fiber 12 g, Protein 18.4 g, SaturatedFat 12.7 g, Sodium 467.5 mg, Sugar 20.9 g
ROASTED SQUASH AND SAGE PIZZA (OR PITA PIZZA OR BURRITO)
This is my favorite pizza ever. The roasted goodness of the squash goes perfectly with the tang of the tomato sauce. It looks like a long ingredient list, but it's mostly spices. This recipes makes enough toppings for two big pizzas, 6 pita pizzas, or 6-8 burritos. Everything can be made ahead and then assembled and popped into the oven. Adjust the level of "hot" you like by increasing or decreasing the red pepper. If you only want to make one pizza, halve the ingredients (except for the squash and sage, you gotta roast the whole thing -- and you'll love the roasted squash as is as a side dish.) I found this recipe in the September 2008 issue of Delicious Living magazine.
Provided by Wish I Could Cook
Categories Vegetable
Time 1h30m
Yield 2 pizzas, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine squash, half the chopped sage, 2 tablespoons olive oil and 1/2 teaspoon salt.
- Transfer to 9x13 baking dish and roast, uncovered 40 minutes at 425 or until fork tender and starting to brown on the tops.
- While squash is roasting, combine remaining oil, salt, oregano, red pepper and garlic in a small saucepan and saute on medium-high for about a minute, stirring frequently.
- Stir in tomatoes with juices and bring to a boil for a minute.
- Reduce heat and simmer for 15 minutes, stirring occasionally.
- Add balsamic vinegar. Stir for another minute and remove from heat.
- Spread pizza crusts or pitas with tomato sauce. Spread squash over tomato sauce and top with remaining sage and mozzarella.
- Bake at 400 degrees until cheese is melted.
- Enjoy hot.
Nutrition Facts : Calories 228.8, Fat 13.4, SaturatedFat 4.7, Cholesterol 22.4, Sodium 479.9, Carbohydrate 21.6, Fiber 4.1, Sugar 6.2, Protein 8.7
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