Butternut Squash Goes Tex-Mex

Butternut Squash and Kale Burritos

Butternut Squash and Kale Burritos

This began as a blog post about my attempt to step out of my comfort zone in the kitchen by starting to incorporate more vegetables in my diet that I’ve never cooked with before. I wanted to try out spaghetti squash because it’s such a versatile and nutritious vegetable. However, when I went to take out the squash to start the new recipe, I realized that my husband had accidentally bought butternut squash! Oops! After laughing my head off, I started to think of a new Tex-Mex recipe that included butternut squash, which is how I came up with the burritos.

On my quest to try spaghetti squash, I had researched new recipes and found this Pinterest board that was all about spaghetti squash. I was surprised by all of the different cuisines you can make from this one veggie! I had decided on adapting a recipe from “Oh She Glows,” an excellent plant-based blog with hundreds of healthy recipes. I even found runners-up that I was planning (and still do plan) to replicate down the road (curry squash and squash stir-fry). So, keep in mind, when buying a new vegetable, check the label. 🙂 But, seriously, without my husband’s mistake, I would have never had this adventure in the kitchen!

Butternut Squash Goes Tex-Mex


  • 1 medium butternut squash
  • Ezekiel Sprouted Grain Tortillas (6-8 shells)
  • Salsa (optional)
  • Nutritional Yeast (optional)
  • Tofutti sour cream (optional)

For the kale mixture:

  • 4 cups shredded kale
  • 1/4 cup low-sodium vegetable broth
  • 1 cup frozen corn
  • 1 small onion, diced
  • 1 medium tomato, diced
  • 2 small radishes, chopped
  • 2-3 cloves garlic, minced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/2 an avocado, diced
  • 1 small lime, cut in half
  • 1 Tbsp chili powder
  • 1 tsp dried oregano
  • ground black pepper, to taste
  • crushed red pepper, to taste
Layers of Butternut Squash and Kale Mixture

Layers of Butternut Squash and Kale Mixture


  1. Preheat oven to 400 degrees F. Cut the butternut squash in half, removing the seeds. Roast in the preheated oven on a non-stick baking sheet with the cut sides down for 30-45 minutes.
  2. While the squash is roasting, prepare the kale mixture. In a medium pan over medium-low heat, add kale, veggie broth, corn, onion, tomato, radishes and garlic. Cover the pan; sauté for several minutes until the kale is tender. Add the black beans, avocado, fresh-squeezed lime juice, chili powder, oregano, black pepper and crushed red pepper to the kale. Turn heat down to low and let simmer until fragrant.
  3. Remove squash from the oven, and peel the skin off from the flesh of the squash. Cube the butternut squash. Turn the oven down to 350 degrees F. On a tortilla shell, place a layer of butternut squash, followed by a layer of the kale mixture and top with nutritional yeast. Roll up the tortilla, flip over and place on non-stick baking sheet. Place in 300 F oven for a few minutes. Serve warm and top with salsa and sour cream, if desired.

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