Happy New Year from me and my fam!
After taking a few weeks off from blogging for the holidays I am excited to be back and to share some new recipes with you! I’m not really one to set specific New Year’s Resolutions for myself, but there are a few things I’d like to strive to do in 2015. One of those things is getting into the habit of posting consistently on this blog, and taking the time to write more content within my posts. Up until now, my posts have always been all about the recipe, with limited additional content. So now one goal is to start sharing more and add a little more depth to this blog.
I started blogging the summer before I moved out East to attend grad school in 2012, continued blogging all through grad school, and throughout my move back to the Midwest and beginning a full time job after graduation. I’ve realized lately how much I’ve missed cooking and truly experimenting with food and new recipes like I did while I was in school. Cooking and baking was a saving grace for me in grad school, it was something I always turned to when I needed a break or to relieve some stress. Or just to have fun!
This was a Roasted Butternut Squash and Kale Pizza with a Red Thai Curry Sauce that I made towards the end of my first semester of grad school. I ate a lot of pizza out East. It was awesome.
And this was one of my favorite desserts I made out there, Dark Chocolate Peanut Butter Pretzel Cups!
I truly enjoyed cooking for myself, my roommates, and my friends throughout grad school. Lately, however, I feel like I’ve lacked that passion for being in the kitchen, and I want to find that again in 2015. So, without further ado, I’d like to share a delicious recipe for you to try: Black Bean Butternut Squash Burrito with Avocado and Strawberry Jam!
This recipe is simple to make, bursting with flavor, and a healthy vegetarian dish. The sweetness of the butternut squash pairs wonderfully with the bitter arugula, smoked cheddar, and creamy avocado. I ate this almost every night for a week and it never got old!
Black Bean Butternut Squash Burrito with Avocado and Strawberry Jam
1 medium sized butternut squash
1 can of black beans, rinsed and drained
3/4 cup of brown rice (measured dry)
1/2 tbsp spice blend of choice
Smoked Wisconsin cheddar
Note: Make the burritos without the cheese for a vegan version!
To make these burritos, start by roasting the squash. I washed and cut my butternut squash into quarters, and roasted it in the oven at 400 degrees for about 40 minutes.
While the squash was roasting, I was cooking the brown rice. Which I brought to a boil, reduced the heat, and then simmered for about 40 minutes. Once the rice was done, I stirred in about 1/2 tbsp of a savory spice blend for added flavor.
The squash and rice will be done about the same time, and while the squash cools a bit you can wash and rinse the beans and prep the toppings.
Once the toppings are prepped plate and serve! I used avocado, strawberry jam and smoked cheddar one night, and tahini and cranberry raspberry jam for toppings another night. Feel free to add whatever toppings you please. Enjoy!