It’s definitely here, Autumn has absolutely undeniably arrived. I’m easing myself into the wonderful world of Autumnal recipes with a bit of a hybrid. Burritos (or any food wrapped in a bread of some kind) remind me of the alfresco lunches we all grab-and-go for frolicking about in the Summer, so I’ve added some sweet and oh-so-September butternut squash to slowly introduce the comforting flavours we expect from this time of year back on to my plate.

Confession: I tried to make my own spelt tortillas and they kind of totally flopped. I don’t blame the recipe I used one bit, but my lack of experience with any flour that isn’t labelled “plain” or “self-raising”, I’m a work in progress. Bear with me. If you’re a spelt genius, go ahead and make your own, if you’re not and you’re kinda in a hurry, just buy some. Same goes for the salsa. This can be a labour of love or a pretty snappy meal depending on how much work you feel like doing.

Serves 3-4

6-8 spelt tortillas (try using this recipe and sub white flour for spelt – see note in intro before attempting!)

Salsa
1/2 a can of chopped tomatoes
1 tbsp chopped red chillis
1 tbsp finely chopped garlic (about 1 or 2 cloves)

1 butternut squash
1 avocado
100ml soured cream

1. Pre-heat your oven to Gas Mark 7 (conversions here)
2. Peel and chop your butternut squash. If you haven’t done this before, seek the expert advice of Good Housekeeping – I love a good how-to video. You want roughly 1cm square pieces to get ’em nice and crispy.
3. Toss the butternut cubes in about a tablespoon of olive oil (or whichever you’d usually cook with) in a roasting dish, and slide onto the top shelf of your oven. These want to be roasting for anywhere between 30 and 45 minutes, whack the heat up to full for the last 10 minutes to get them to crisp up.
4. If you’re choosing to make your own salsa, fry the garlic and chilli in a tablespoon of oil for 5 minutes or so or until the garlic begins to brown, add the chopped tomatoes and about 100ml water. Bring to the boil and simmer for 15 mins or until thickened. Transfer to a bowl and put on the table in readiness for spreading.
5. To prep the avocado, just mash it in a bowl. That’s it. If you want to make it a bit more guac-y, add a squeeze of lime, a pinch of salt and about a clove of finely chopped garlic.
6. When your squash is done, transfer to a serving dish and bring that to the table too. You should now be looking at some tortillas, some roast squash, some avocado, some salsa and some soured cream. Everything checked off the list? Call everyone to the table, its time to get your face covered in burrito goodness.

Lovely. Bit of a mess, but I loved this recipe and wanted to share it with you anyway. Your track recommendation is off of Baxter Dury, he’s a good listen in the Autumn.

Do you have an ultimate fav Autumn recipe? I wanna hear about it!

Thanks for reading x