Archive for the 'butternut squash' Category


Warm Black Bean and Vegetable Wraps

I love to cook the most when the season changes. Or maybe that’s when I love to eat the most. Either way, I get excited about making something as simple as wraps.  End-of-summer zucchini, butternut squash, bell peppers, onion and black beans held together with melty pepper jack cheese and a sprinkle of cilantro. If I were forced to become a vegetarian, I wouldn’t mind if I could have food like this every day.

I made these yesterday afternoon while Jeff was on one of his final marathon training runs and Gabi was down for her afternoon nap. Jeff and I shared one after he came home from the park. Then we stashed the rest in the fridge for lunches this week.  Today at work, we took them out of the foil, wrapped them in paper towels and nuked them for about 45 seconds. Yum!!  They’re even better with two or three spoonfuls of store-bought salsa.

Warm Black Bean and Vegetable Wraps
The Bon Appetit Cookbook: Fast Easy Fresh

1 1/2 tablespoons olive oil
2 large garlic cloves, minced
2 cups diced red or yellow bell peppers, or both
1 cup 1/2-inch cubes zucchini
1 cup 1/2-inch cubes peeled seeded butternut squash
1 cup chopped red onion
2 teaspoons ground cumin
1 can black beans, drained and rinsed
1 cup (packed) grated hot pepper Monterey Jack cheese
4 9- to 10-inch-diameter flour tortillas (burrito size)
4 tablespoons chopped fresh cilantro, divided

Preheat oven to 350 degrees F.

Heat olive oil in heavy large skillet over medium-high heat. Add garlic and stir 30 seconds. Add all vegetables and saute until crisp tender, about 8 minutes. Mix in cumin and saute until vegetables are tender, about 2 minutes longer. Season with salt and pepper. Place beans in large bowl, mash coarsely with fork. Mix in vegetables, then cheese.

Place tortillas on work surface. Spoon 1/4 of filling down the center of each, sprinkle filling on each with 1 tablespoon cilantro. Roll up tortillas, enclosing filling. Arrange wraps seam side down, on baking sheet. Cover wraps with foil. Bake until just heated through, about 10 minutes. Cut each in half.

Makes 4 wraps.


Chunky Butternut Squash, White Bean and Tomato Soup

We’re back from Colorado. It was great — cool air, dry, and beautiful. A nice break from the muggy end of summer in St. Louis. Gabi sprouted a molar, which meant little sleep for everyone. Even so, we had family who could babysit. We took some short hikes. It was a nice break from the house and work.

Before we left, Jeff gave me an early birthday present: a fancy new camera. I’ve already taken a couple hundred pictures of pine trees, mountains, deer. Gabi, who turns one in about a week, is in most of them. And today I took some shots of this nourishing soup.

I love this soup. It’s easy to throw together on a weeknight. It can be made in advance and stored for several days. It has a slight hint of sweetness, it’s hearty and it’s comforting. I highly recommend the roasted pumpkin seeds. The crunch adds texture, and the salt makes the soup even better.

Of course, this time of year I can’t wait for winter squash. Butternut and acorn started appearing at farmers markets in mid-August. But this was one of the hottest summers on record in St. Louis.  I never feel right using winter squash when its 90 degrees.

Continue reading ‘Chunky Butternut Squash, White Bean and Tomato Soup’


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