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Roasted Butternut Squash & Beet Burritos

Yields1 Serving

There are limitless possibilities for taco/burrito assembly outside of the traditional meat and cheese. We're featuring butternut squash, beets, and beet greens but this recipe is so easy for you to adapt to whatever is in season!

 1 butternut squash, peeled and diced into bite-size pieces
 2-3 beets, peeled and grated. Reserve greens for sautéing. See note for roasting.
 Beet greens, roughly chopped
 2 tbsp olive oil
 2-3 scallions, thinly sliced
 2-3 cloves garlic, finely chopped
 Salt & Pepper to taste
 4 large tortillas (or use small to make tacos)

Preheat the oven to 425°. Peel squash and remove seeds. Cut squash into bite size pieces. You can reserve seeds for roasting!


In a medium-size bowl, add cut squash (and beets if roasting). Toss ingredients with olive oil, salt, and pepper.


Spread onto a baking sheet and bake for 30-40 minutes, or until edges are golden brown. Remove from oven and set aside.


While squash is roasting, peel and grate the beets (if you aren't roasting them.) Set aside.


Preheat a skillet over medium heat. Add beet greens and sauté until wilted.


Add the garlic, season with salt/pepper, and cook just to soften the garlic and cook out some of the liquid.


Taste and season as needed.


Place one tortilla on a flat surface. Place the sautéed beet greens, beets, roasted squash, and scallions in the center of the tortilla. Fold in sides of tortilla and then tightly roll your burritio. Cut, serve and enjoy!

Additional Notes

Try softening your squash in the microwave for 1-2 minutes to make peeling and cutting easier.

We're using the beets raw, but you can also roast them alongside the squash.