Roasted Squash, Goat Cheese & Mushroom Burrito

- 2 cups butternut squash (peeled and cut into small - 1/2 inch cubes)
- 1 cup sliced cremini or button mushrooms
- 2 cups wild arugula
- 1/2 cup creamy goat cheese (chèvre)
- 1 Tbsp Olive Oil*
- Salt & Pepper (to taste)*
- 2 Large spinach or whole-wheat tortillas
- Add your favourite salsa (like the Desert Pepper Trading Salsas)
- Garnish with homemade guacamole (using the Spiceworks Guac mix

*Available from Well Seasoned

1. Roast the Squash: Preheat your oven to 400°F (200°C). Toss the squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until tender and browned at the edges.
2. Sauté the Mushrooms: While the squash roasts, brown the sliced mushrooms in a hot skillet with a tiny splash of oil for about 5 minutes.
3 Assemble: Lay out your tortillas. Spread a thick layer of creamy goat cheese down the center. Top with a handful of fresh arugula, followed by the warm, truffled squash and mushroom mixture. Roll up and enjoy the rich, earthy flavors.
4. Add your favourite salsa and guacamole to taste