Butternut Squash Burritos with Chipotle Dressing

Updated at: Wed, 16 Aug 2023 16:11:12 GMT

Step 1

Preheat oven to 425ºF.

Step 2

Place the butternut squash into a large bowl. Toss with a generous drizzle of olive oil. Add salt to taste. Transfer to a large nonstick baking sheet in a single layer. Roast for about 15 minutes, or until fork tender. Set aside.

Step 3

Meanwhile, make the chipotle dressing, if using. Add the cashews, chipotle, garlic, and cumin to a highspeed blender. Add ¼ cup water. Blend on high until smooth, adding more water until the desired consistency. Add salt and lime juice to taste. Set aside.

Step 4

Drizzle olive oil to coat the base of a large skillet. Heat the oil over medium-high heat. Cook the onion for 3 minutes. Add the oregano, thyme, cumin, and paprika. Grate the garlic into the skillet. Cook for one minute more, stirring constantly. Add the beans and cook for about 3 more minutes, or until warmed through. Add lime juice to taste. Transfer the beans from the skillet.

Step 5

Place the butternut squash into the skillet and add the vegan cheese. Cook over medium heat, stirring and mashing with a potato masher until the cheese is melted through.

Step 6

Warm the tortillas until pliable. Add one fourth of the cheesy butternut squash, beans, and avocado. Drizzle with chipotle dressing, if using. Wrap the burrito as desired.

Step 7

For oil-free: Drizzle the butternut squash with coconut aminos before roasting. Cook the onion in a nonstick skillet with a drizzle of coconut aminos or vegetable broth.

Step 8

Vegan cheese shreds: I used Daiya brand cheese shreds.

Step 9

Refrigerate any remaining chipotle dressing in an airtight container for up to 3 days.

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