Butternut Refried
Created by Shirl on November 28, 2011
- Servings: 4
- Prep Time: 15m
- Cook Time: 20m
- Recipe #3186
Ingredients
- 1 squash (medium butternut squash)
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons oregano
- 2 cloves garlic, crushed
- 3 tablespoons oil (vegetable oil)
- 1 tablespoon bacon fat
- 6 to 4 tortillas (corn or flour tortillas)
- OPTIONAL
- Shedded lettuce
- Tomatoes
- Onions
- Salsa
- Sour cream
How to Make
-
Step 1: Cut Butternut in half, deseed, cover and microwave for 4 minutes per half. Heat oil and fat in large skillet. Scoop squash out and add squash to oil, mash and stir while adding chili powder, cumin, oregano and garlic. Keep stirring and mashing until fairly dry.
-
Step 2: Spread on tortillas. Put into enchiladas. Or just sprinkle with cheese and use as a side dish.
Nutritional Facts
- Serving Size: 1 (109.6 g)
- Calories 250.2
- Total Fat - 14 g
- Saturated Fat - 2.3 g
- Cholesterol - 0 mg
- Sodium - 359.1 mg
- Total Carbohydrate - 26.8 g
- Dietary Fiber - 2.4 g
- Sugars - 3.2 g
- Protein - 5.2 g
- Calcium - 76.3 mg
- Iron - 2.6 mg
- Vitamin C - 8.9 mg
- Thiamin - 0.3 mg