Holy Yum

Hello there! I hope everyone is having a fantastic Friday so far. I am just working away here (as evidenced by what I have actually been working on in the below picture). My job does a HUGE Halloween competition and we all dress up as a group and decorate our area. Our group has been 1st place for the last 6 years, so we have a lot of pressure to keep the streak alive.

This year, we are doing an emoticon theme. I will try to post more pictures after everything is decorated completely on Monday. It is crazy how competitive everyone here gets around this time. Everyone is whispering their ideas and suddenly, the real work just comes to a halt. Everyone just starts decorating and making their costumes. It is quite interesting. At least it makes the day go by.

Last night, as promised, I made butternut squash and black bean burritos with caramelized brussels sprouts on the side. Ahhhmazing... I got both recipes from other blogs and made a few adjustments to them based on what I had in the house.

Butternut Squash and Black Bean Burritos
adapted from Oh She Glows

1 medium butternut squash, peeled, cubed and roasted
1 cup chopped sweet onion 
2 cloves minced garlic
1 tsp kosher salt
2 tsp cumin
1/4 tsp cayenne pepper
15 oz can of black beans, drained and rinsed
3/4 cup cheese (I used Monterey Jack Shredded Cheese)
4 tortilla wraps


Preheat oven to 425 F and cube your squash. Using hands, coat with olive oil, salt and pepper and spread on to a tin foil lined baking sheet. 

 Roast until tender (roughly 45 minutes). Remove from oven and allow to cool. 

Be sure to taste the squash several times to make sure they are tender. :) 
In a medium skillet, heat some olive oil and add in the garlic and onions. Allow to saute for about 5 minutes. Now add your seasonings and stir.

Add in the roasted squash and mash up a bit to create a mixture of the black beans and squash. Heat until the squash is warm throughout. 

Sorry, horrible picture, but you get the idea.

 Load up your warmed tortilla with the filling and any toppings you may want. I added hot sauce and cheese to mine. 

 Roll up and Enjoy! 

Caramelized Brussels Sprouts
adapted from Eat Live Run 

12-14 brussels sprouts
1 tbsp olive oil
1 clove garlic, minced
pinch sea salt
2 tbsp brown sugar (to taste)

Slice brussels sprouts into thin ribbons. 

 Heat olive oil in a medium skillet and add in garlic. Allow to saute for a minute or 2. Add brussels sprouts and allow to soften up and become coated by the garlic and olive oil mixture. Add in sea salt and brown sugar. Note: I thought 2 tbsp of brown sugar was a little too much, so I would start with 1 and slowly add more. They were a little sweet, but still delicious. 

Overall, a fabulous dinner! Exactly what I wanted and needed!

 

I hope everyone has a fun and safe weekend. Happy Halloween!