Black Bean and Butternut Squash Burritos

By: Oh She Glows blog (ohsheglows.com)

*Another winner dinner!  This was a hit....all 5 of us loved it!  I did all the prep ahead and threw it together in 15 minutes after my son's volleyball game.  An easy dinner on a night you don't feel like cooking.  Just a little prep time is all you need.  I will definitely make this again very soon! Enjoy!

Yield: 4 burritos or 3.5 cups of filling
Ingredients:
1 medium butternut squash, peeled, cubed, & roasted (save yourself time and buy it at Costco.  It is in the refrigerated section.  It is cubed and organic!)
1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)(Another time saver...I buy my rice from Trader Joes.  I buy the organic pre cooked brown rice that is frozen.  Just heat up 1 bag for 3 min and you are done!)
1-2 tsp olive oil
1 cup chopped sweet onion
2 garlic cloves, minced
1 red pepper, chopped
1 tsp kosher salt, or to taste
2 tsp ground cumin, or to taste
1/4 tsp cayenne pepper, or to taste
One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
3/4 cup Daiya cheese(I didn't use this.  I don't like anything fake and this cheese tastes yucky to me)
4 tortilla wraps (large or x-large)
Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)

1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.
2. Cook brown rice
3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
4.  Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.
5. When b’nut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.
6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

*I put avocado slices and additional slices of onion in mine.  I also topped with Salsa.  There were no leftovers since my family devoured it!  Next time I will double so I have left overs :)

Butternut Squash Mac 'n Cheeze

By: Angela (Oh She Glows) blog (Ohsheglows.com)

*First off, this is DELICIOUS!  I never eat "fake" cheese...I don't like it and I don't like how it's processed.  This is a delicious side dish that even my 3 kids ate.  My husband loved it and I will make again very soon.  It is a little time consuming so prepping ahead sure helps.  I did this in a casserole dish and added the bread crumbs...yum!!  Enjoy!

Butternut Squash Mac ‘n Cheeze: Two Ways

Butternut Squash idea from Lou. Cheese sauce adapted from my Mac ‘n Cheeze II.

Ingredients:

• 1/2 butternut squash, peeled and chopped (yields: 3.5 cups raw) (I buy it from Costco.  It's organic and sold in cubes..easy!)
• 3/4 cup raw cashews (Unsalted.  I buy these at Trader Joes...best deal)
• 1 cup non-dairy milk, or more to thin out (I used unsweetened rice milk)
• 3 garlic cloves
• 1 tbsp fresh lemon juice
• 2 tsp kosher salt, or to taste
• 6-7 tbsp Nutritional yeast (provides the cheesy consistency)(I bought this at Sprouts in the bulk food section)
• 1/2 tsp dijon mustard
• 1/2 tsp or a bit more of dried Italian seasoning
• 1/4-1/2 tsp Tumeric powder, optional (gives the orangey colour)(I used this)
• Freshly ground black pepper, to taste
• 1/4-1/2 tsp Paprika + more to season
• Your pasta of choice (I used ~450 grams/4.5 cups dry penne for the casserole) + mix-ins

Directions:

1. Preheat oven to 350F and line a baking sheet.  In a bowl, season chopped squash with some oil (~1 tsp) and kosher salt (couple pinches) and stir. Add to baking sheet and roast in oven for 40 minutes, flipping once half way through baking.

2. If making the baked casserole: Process 1 slice of bread + 1 tbsp Earth balance until crumbs form in a food processor. Set aside. If you plan on enjoying it straight from the pot you can skip this step.

3. Assemble your cheeze sauce ingredients (cashews, non-dairy milk, garlic, lemon, salt, nutritional yeast, pepper, mustard, seasonings) and add just the cashews to food processor. Process until a fine crumb forms similar to corn meal. Now add in the rest of the cheese sauce ingredients and process until smooth. Leave the sauce in the processor as you will be adding the squash.

4. Cook your pasta according to package directions. When squash is finished roasting, add it to the food processor and blend it with the cheese sauce until smooth. Adjust to taste. The sauce will thicken up with time. If at any point the sauce becomes too thick, you can add a bit of milk to thin it out.

5. Drain and rinse pasta with cold water. Now add the pasta back into the same pot and add your desired amount of cheeze sauce on top. Stir well. Add in any desired mix-ins like peas or broccoli. You can either heat this up in the pot, or pour it into a casserole dish (I used a 4 cup dish), sprinkle on breadcrumbs + paprika, and bake it at 350 for about 20-25 minutes. 

The sauce will thicken up with time. If at any point the sauce becomes too thick, you can add a bit of milk to thin it out.

5. Drain and rinse pasta with cold water. Now add the pasta back into the same pot and add your desired amount of cheeze sauce on top. Stir well. Add in any desired mix-ins like peas or broccoli. You can either heat this up in the pot, or pour it into a casserole dish (I used a 4 cup dish), sprinkle on breadcrumbs + paprika, and bake it at 350 for about 20-25 minutes. The casserole will serve about 4 people if you use 450 grams dry macaroni or penne. Store any leftover sauce in the fridge and use within a few days.