• Cookbook of the Month Recipe – Pork & Squash Burritos

  Filed under Cookbook of the Month, Main Dishes - Pork
  Oct 30
  I love it when a month has 5 Fridays in it – so that I get to do an extra recipe from my Cookbook of the Month!! This month’s cookbook – Family Circle All-Time Favorite Recipes – is so full of recipes that I want to try, so I didn’t struggle to find a fifth recipe.

  These are quite delicious – and squash is in season right now, so these are a perfect dinner idea. But do you want to know what I like the best about them? They freeze wonderfully! I only had soft taco sized tortillas on hand, so my burritos ended up a bit smaller – and the recipe ended up making a ton. More than we could eat in a few days. So I wrapped each of the leftovers individually, first in plastic wrap, then in foil. Then I popped them all in a freezer bag, and into the freezer they went. Last night I was feeling lazy, so I popped a few of these into the microwave (minus the foil, of course!) and they came out wonderful and delicious! In fact, I think I even enjoyed them more the second time around than I did the first!

  Recipe Rating: 4.4 out of 5

  Pork & Squash Burritos
  adapted from Family Circle All-Time Favorite Recipes

  Makes 6 servings

  1/2 medium butternut squash, peeled and cut into 2×1/2 inch x 1/2 inch sticks
  1 tablespoon olive oil
  1 red onion, halved lengthwise, then sliced crosswise
  1 pork loin (1 pound), trimmed and cut into matchstick strips
  1 medium zucchini, cut into 2×1/2 inch x 1/2 inch sticks
  1 teaspoon chili powder
  1 teaspoon ground cumin
  1 teaspoon salt
  1/8 teaspoon ground cinnamon
  1/4 cup fresh orange juice
  6 flour tortillas (10-inch)
  1 cup shredded monterey-jack cheese

  Bring 1/2 inch water to boiling in a large skillet. Add squash; cook 3 to 5 minutes, or until tender. Drain.

  Heat oil in skillet over medium heat. Add onion; cook 6 minutes or until softened. Increase heat to medium-high. Add the pork, zucchini, chili powder, cumin, salt and cinnamon. Cook, stirring frequently, 6 to 8 minutes or until pork is cooked through and vegetables are tender.

  Stir in orange juice and reserved squash; cook 2 minutes or until heated through.

  Meanwhile, wrap tortillas in damp paper toweling. Microwave on high for 1 to 2 minutes or until steaming and very pliable.

  Spoon squash filling over warmed tortillas, dividing equally. Sprinkle with cheese. Fold up each tortilla, envelope style.

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  5 Comments

5 Responses to “Cookbook of the Month Recipe – Pork & Squash Burritos”

1. 

   Karen said on October 31st, 2009 at 4:41 am

   Love the idea of adding butternut squash.

   [Reply]

2. 

   Grace said on October 31st, 2009 at 12:23 pm

   squash, cinnamon, orange juice, and piggly-wiggly–what an interesting and magnificent combination. happy halloween, deborah!

   [Reply]

3. 

   kat said on October 31st, 2009 at 3:16 pm

   Oh these sounds so good & I love the fact you can freeze them!

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4. 

   Cara said on October 31st, 2009 at 6:44 pm

   I love butternut squash, and I think this combination sounds excellent! Yum!

   [Reply]

5. 

   Abby said on November 2nd, 2009 at 2:04 am

   I freeze breakfast burritos for Brad to have in the morning when he's running late! This is another great idea for quick lunches.

   [Reply]

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