Acorn Squash Burritos – a delicious recipe with acorn, olive oil, salt, tortillas, salsa. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat oven to 375 degrees.
2
Cut the acorn squash in half and scoop out the seeds. Wait! Don't toss them; place them in an oven-safe pan. You can clean the squash guts out of them, or just put them in the pan, guts and all, like I did. The guts get nice and crispy too. Toss with 1/2 tablespoon olive oil and salt to taste. Place the squash in another oven-safe pan, cut side up and put 1 tablespoon olive oil in each half. Season to taste with salt. Put both pans in the preheated oven. Roast the seeds until browned and crispy (watch carefully so they don't burn). Remove from oven. Roast the squash for 40 minutes or until the squash is tender and you can poke it easily with a fork.
3
On each tortilla, scoop out the desired amount of squash (Don't overfill your tortilla! It'll be harder to wrap without a blowout). Top with a sprinkle of crispy seeds and salsa to taste. Roll it up and enjoy!
104
kcal
Calories
10
g
Fat
5
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 acorn squash, 2 1/2 tablespoons olive oil, sea salt, tortillas, 6 small or 2-3 large, and more.
Yes, Acorn Squash Burritos falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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