Squash Burrito Recipe

Squash Burritos with Cayenne Pepper Sour Cream Sauce

 Our garden is overflowing with squash so we are always looking for creative recipes that will allow us to gobble it up!  Here's a simple recipe that I hope inspires you to use your garden goodies in a new way!  If you have any recipes using squash please leave me a comment.

For the Sauce:  Be creative with your sauce!  You may decide to add more pepper, a different pepper or no pepper at all.  Control the thickness of the sauce by adding more or less flour.  Make a cold sauce instead by combining sour cream, broth and your favorite seasonings.

Cayenne Pepper Sour Cream Sauce Ingredients:

1/2 cup butter

1/4 chopped onion
3/4 cup flour
1 - 2 teaspoons chopped cayenne pepper (I used our frozen cayenne peppers from our garden last year.)
1 - 2 teaspoons dried cayenne pepper
1/2 teaspoon garlic powder
Salt and pepper to taste

3 cups chicken broth
1 cup sour cream

Instructions: Over medium heat, melt butter and saute onions and pepper.   Once cooked, add flour, garlic powder, cayenne pepper, salt and pepper and stir to combine and cook while stirring for a couple minutes.  Then, whisk in the chicken broth until combined.  Cook over medium heat until thickened to desired consistency.   Turn off heat and stir in sour cream.  Taste and add more seasonings if needed.  Set sauce aside.

For the burritos:

Use whatever squash you can get your hands on!  For this recipe I used 1 zucchini and 1 & 1/2 yellow squash.   I used taco - sized shells and ended up with 20 burritos.  Just like the sauce, use your creativity to create the burrito stuffing mixture. 


Burrito Ingredients: 

Olive oil or other cooking oil

2-3 medium-sized squash cut into 1/4 inch thick half circles
1/2 onion chopped
1 lb. cooked ground beef
1 teaspoon cumin powder
1/4 teaspoon garlic powder
1/2 teaspoon chili powder
Salt and pepper to taste
Prepared cayenne pepper sour cream sauce
Tortillas
Shredded cheese (I used Colby Jack.)

Instructions:  Pre-heat oven to 350 degrees.

To prepare the filling:  Saute squash and onions in olive oil over medium-high heat until tender but slightly crisp. Stir in cooked ground beef.  Add cumin powder, garlic powder, chili powder and salt and pepper and stir to combine.

To make the burritos:  In a 9x13 pan add enough prepared sauce to cover the bottom of the pan.  Fill tortillas with about 1/4 cup filling, add cheese and a teaspoon of sauce, roll up and place in prepared pan.  Once all the burritos are prepared, pour the remaining sauce over the burritos, cover with cheese and bake for 15 - 20 minutes.

Garnish, serve and enjoy!  If you happen to have squash blossoms or any other edible flowers consider using them as a garnish.  We have borage flowers in our herb garden that we served.