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Roasted Butternut Squash, Quinoa, & Lentil Burritos (Vegan)

This recipe takes a bunch of wholesome ingredients and throws them together to make these delicious and filling burritos!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 1 butternut squash washed and sliced in half lengthwise

Burrito Filling:

  • 1/2 cup uncooked quinoa
  • 1 tablespoon olive oil
  • 1 1/4 cups water
  • 2 cups roasted butternut squash
  • 2 cups cooked lentils
  • 1/4 cup salsa verde
  • 1 clove garlic
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup fresh cilantro large stems removed
  • 5 - 6 large flour tortillas make sure they are vegan if necessary
  • guacamole and extra cilantro for serving


  1. Heat oven to 400 degrees and line a baking tray with foil. Lay both sides of squash side by side on pan (face-up) and place pan in oven. Bake until squash is fork tender, about 40 minutes.
  2. Remove from oven and scrape seeds and stringy stuff into trash. Now you can either scoop out squash with a spoon if you're feeling a bit lazy, or take the time to peel off the skin by hand and save every bit of squash. Measure out 2 cups of squash and save the rest for another use.
  3. While squash is baking, in a medium skillet, toast quinoa with oil for about 2 minutes over medium heat. Reduce heat to a simmer, add water, and cover. Cook, stirring occasionally, for about 20 minutes until softened. Set aside.
  4. Combine all other ingredients for filling in a food processor and blend until smooth. Scrape into the skillet with the quinoa and mix gently over low heat until warm.
  5. Scoop about 1 cup of filling onto a tortilla and fold in 2 opposite sides and roll into a burrito then repeat for remaining filling.
  6. Heat a small skillet and spray lightly with oil or cooking spray and place 1, or 2 if they will fit, burrito onto skillet over medium heat and toast each side for 1 to 2 minutes.
  7. Serve hot with guacamole and extra cilantro