I think I’ve mentioned before that I always hesitate before posting vegan recipes because I think you guys might get worried.
Well, don’t worry, I’m definitely not going to become a vegan or even a vegetarian anytime soon. I love yogurt and chicken and stuff way too much for that. However, I do like to know that I can make good vegan food just because, you know, it’s good to be versatile. This recipe is like practice for the times when I may need to make food for vegan friends. I don’t actually have any of those at the moment but I’m sure it will happen eventually and me and my burritos will be ready if it does.
Hey, food can still taste pretty good without animal products. I know some of you probably just choked on a burger from laughing but it’s true, it definitely can!
You won’t be missing meat when you eat one of these burritos and they are super filling too. Of course, if you are not a vegan or vegetarian I guess you could always add some cheese and/or meat to these but they do fine on their own.
These are fairly simple to make but there is the roasting part that takes a few minutes. I kept it super simple this time though. I don’t know if you remember the last butternut squash recipe I made but I peeled and cubed it prior to cooking. That’s pretty much the only way to get pretty cubes but for this recipe I only want soft squash. I wasn’t in the mood to do any annoying peeling either, so I just sliced the thing in half, shoved it in the oven until soft, and then scooped out what I wanted.
Of course, then I still ended up peeling the squash because I can’t bear to throw away perfectly good food even on lazy days, but I was planning on being lazy, does that count? Feel free to take the easy route if you feel like it.
After you’ve got the squash done these are quick and easy to make and they are perfect to prep ahead of time or even freeze them. I like to serve them with the worlds greatest condiment, a little thing called guacamole, and some extra cilantro!
- 1 butternut squash, washed and sliced in half lengthwise
- 1/2 cup hulled millet
- 1 tablespoon olive oil
- 1 1/4 cups water
- 2 cups roasted butternut squash
- 2 cups cooked lentils
- 1/4 cup salsa verde
- 1 clove garlic
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup fresh cilantro, large stems removed
- 5 - 6 large flour tortillas (make sure they are vegan if necessary)
- guacamole and extra cilantro for serving
- Heat oven to 400 degrees and line a baking tray with foil. Lay both sides of squash side by side on pan (face-up) and place pan in oven. Bake until squash is fork tender, about 40 minutes.
- Remove from oven and scrape seeds and stringy stuff into trash. Now you can either scoop out squash with a spoon if you're feeling a bit lazy, or take the time to peel off the skin by hand and save every bit of squash. Measure out 2 cups of squash and save the rest for another use.
- While squash is baking, in a medium skillet, toast millet with oil for about 2 minutes over medium heat. Reduce heat to a simmer, add water, and cover. Cook, stirring occasionally, for about 20 minutes until softened. Set aside.
- Combine all other ingredients for filling in a food processor and blend until smooth. Scrape into the skillet with the millet (hey, that totally rhymes!) and mix gently over low heat until warm.
- Scoop about 1 cup of filling onto a tortilla and fold in 2 opposite sides and roll into a burrito then repeat for remaining filling.
- Heat a small skillet and spray lightly with oil or cooking spray and place 1, or 2 if they will fit, burrito onto skillet over medium heat and toast each side for 1 to 2 minutes.
- Serve hot with guacamole and extra cilantro