these acorn squash burrito bowls are a total choose-your-own-adventure style recipe. i have to say, i never really got into those books as a kid, which is funny, since it’s frequently my favorite way to clean out the fridge cook.
in the case of these acorn squash burrito bowls, we’re basically roasting some squash, then adding things that are yummy and in our refrigerator (or freezer – hello chorizo from a while back!). i tried making these a few different ways and they’re pretty hard to mess up, just don’t put anything you don’t like in them, mmmk? (not even if i suggest it below!)
my favorite version turned out to be vegan (!), but that was mostly just because it gave me another vehicle to eat the creamy garlic sauce i was gushing about on tuesday (since by now i’m running out of crackers…). predictably, my husband’s preferred version was the chorizo + cheddar + sour cream version. like i said, you do you.
the rest of the things i threw in were your usual burrito bowl suspects: black beans, onion, kale (ok, so maybe some not-so-usual suspects too…), avocado, rice (leftover rice is awesome here), cilantro, spices, etc.
truly, this recipe’s highest calling is providing you an opportunity to clean out the odds and ends in your fridge while the squash roasts. just please stick to a theme (i went with mexican-ish) so that we don’t end up with some sort of acorn-squash-celery-steak-tip-peanut-burrito bowl. because i do NOT take responsibility for how that comes out…
and because i’ve heard from a few of you lately that this kind of thing is helpful, here are a few meal planning ideas: if you’re excited about this delicious creamy garlic sauce situation, i recommend making these acorn squash burrito bowls and this broccoli white pizza within a few days of each other, so that you can use the same batch of creamy garlic sauce for both.
leftover black beans could go in roasted vegetable burrito bowls (all the burrito bowls all the time!) or spicy black bean soup. if you’re on a chorizo kick, how about mexican quinoa with black beans and chorizo?
and finally, i’m working on a spicy thai squash soup recipe that would use up that bit of squash that you scooped out here as well as the seeds from the squash. so throw that leftover squash in the freezer and stay tuned…
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