A big thank you to Scott O’Hare who contributed this marvelous recipe (and picture)! I happen to adore butternut squash AND I adore Mexican food, but I never would have thought of putting the two together. This makes an unusual filling and eliminates all the fat that is in beef or pork burritos. Scott also told me that this works as a great spread on sandwiches (and I’ll bet it would work as a dip as well). Scott and his lovely wife Janet are a great source for good recipes and wine advice. Hopefully we'll be seeing more interesting recipes from them in the future.

Butternut Squash Burritos

1 med. Butternut Squash, seeded, peeled & cut into 1/2" cubes

1 & 1/2 cups chopped Boca burger

1 med. Green bell pepper, chopped med. fine

1 med. Yellow onion chopped med fine

1 tbsp olive oil

2 large cloves garlic, minced

1/2 tbsp chipotle pepper, minced, in adobo sauce

1 tsp ground ancho chili

1/2 tsp turmeric

1/2 tsp cumin

1/2 tsp dried oregano

1 tbsp of masa harina

In large skillet, heat olive oil and sauté onion until translucent; add bell pepper, and then the garlic 2-3 minutes later. After garlic browns a bit, throw in the crumbled Boca and let that brown, and then add the cubed butternut squash (you can microwave the butternut in advance for a couple minutes to soften it up). Cover skillet and cook, stirring occasionally, until squash is nice and soft, and then add a couple of tablespoons water and all the remaining ingredients except the masa. Cook about 5 minutes, occasionally adding more water, and blend the ingredients into a nice thick filling. Salt to taste. When just about ready, add a bit more water and sprinkle in the masa; stir. Serve with lettuce, cheese, and salsa of choice inside nice big flour tortillas, wrapped burrito-style. The butternut has a real nice sweetness, almost like chocolate (you can grate in a bit of baker’s chocolate to enhance the sensation). [Note from Scott - “don't forget Z' Margaritas!”]