is a healthy foodie and fitness enthusiast who loves wine and chocolate and whines about push-ups.
Earlier this fall, one of my favorite San Antonio restaurants, Green Vegetarian Cuisine, served a special of the day so delicious, I was still thinking about it last week: crispy butternut squash flautas with an avocado sauce. Take note, Green – these need a permanent spot on the menu.
You may have noticed I have a bit of a butternut squash obsession. It’s my favorite fall vegetable, and I love it blended into a soup, in risotto, or in a grain salad, but my go-to prep is to cube butternut squash and roast with coconut oil, a drizzle of maple syrup, and a sprinkle of cayenne and salt until golden brown. We’ll eat it this way at least once a week all butternut squash season long.
I never thought to put it into a tortilla, though!
Inspired by Green’s recipe, this dish takes one favorite, the spicy roasted squash, and wraps it in another, almond flour tortillas from Siete Family Foods. These vegan, gluten-free tortillas have a nice boost of fiber and protein and when you finish cooking on a grill pan, they get a little toasty – and perfect!
I’ve combined the squash with caramelized onions (be patient about caramelizing; the flavor is worth it), wilted spinach, toasted pepitas for a bit of crunch, and a lovely avocado crema you might recognize from my red pepper rice bowls (although I’ve tweaked it to use less oil). The ingredients come together so beautifully, it’s now our favorite way to enjoy our favorite roasted veg.
Enjoy!
2 pounds buttternut squash, cubed
1 Tbsp coconut, olive or avocado oil for roasting + 1 teaspoon for onions/spinach
1 tsp maple syrup (optional)
¼ tsp cayenne (optional)
¼ tsp salt
5 ounces spinach
1 onion, in slivers
additional salt to taste
⅓ cup pepitas, toasted
10-12 Siete family foods almond flour tortilla or sprouted corn tortillas
Preheat oven to 375.
On a large rimmed baking sheet, toss the butternut squash with the oil and sprinkle with cayenne pepper and salt. Spread out evenly on the sheet for better roasting. Roast for about 30-40 minutes, until the squash begins to brown, turning over halfway through the cooking process.
In a large saute pan, heat 1 teaspoon oil on medium heat and add the onion slivers. Stir often until onions begin to caramelize, about 15-20 minutes. Add the spinach in batches and toss together for another couple of minutes, until the spinach slightly wilts.
Heat the tortillas, and fill with the squash, onion/spinach, and top with pepitas and avocado sauce.
Avocado crema
A nice Chardonnay
These almond flour tortillas will harden when overcooked; wait to heat tortillas until right before serving and don't overcook.
Claudia Zapata
