Eating one of these burritos is like getting a big warm hug from the inside out. A filling of roasted butternut squash, lentils, and millet create the heartiest, yummiest, most autumn-y burrito you've ever tasted!
Roasted Butternut Squash, Millet, and Lentil Burritos [Vegan]
- 1 butternut squash, washed and sliced in half lengthwise (enough to make 2 cups of roasted butternut squash)
- 1/2 cup hulled millet
- 1 tablespoon olive oil
- 1 1/4 cups water
- 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
- Guacamole and extra cilantro for serving
- Heat oven to 400°F and line a baking tray with foil. Lay both sides of the squash side by side on the pan, face-up, and place the pan in the oven. Bake until squash is fork tender, about 40 minutes.
- Remove the squash from oven and scrape the seeds and stringy stuff into the trash. Now you can either scoop out the 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, if any, for another use.
- In a medium skillet, toast the millet with oil for about two minutes over medium heat. Reduce heat to low, add water, and cover. Cook, stirring occasionally, for about 20 minutes until softened. Set aside.
- Combine all other ingredients for the filling in a food processor and blend until smooth. Scrape into the skillet with the millet and mix gently over low heat until warm.
- Scoop about 1 cup of filling onto a tortilla and fold in two opposite sides and roll into a burrito, then repeat with the remaining filling.
- Heat a small skillet and spray lightly with oil or cooking spray and place one (or two if they will fit) burrito onto the skillet over medium heat and toast each side for one to two minutes.
- Serve hot with guacamole and extra cilantro.