A cheesy kabocha breakfast burrito is a flavorful and filling breakfast handheld that features everyone's favorite winter squash. Ultimate comfort food that works any time of day!
recipe originally published November 2, 2015
The weather has turned cozy and everyone's favorite winter squash is back on the menu.
Okay, it may not be everyone's favorite - but it is definitely mine. Sweeter than pumpkin, and small enough that I may enjoy one in a day. Yep, I just admitted that.
...and while I have not been sick in more than two years, I will gladly enjoy kabocha for the beta carotene (vitamin A!), vitamins C and B, iron and fiber.
Hmm. Maybe I have kabocha to thank for not being sick? *Knock, knock*...
Kabocha is the perfect mildly sweet pairing for my savory scramble - whether you want to roll it all up in a burrito or not. You could even grab another bell pepper and fill that.
I am not really a meal planner or bulk cooker - just not my thing, really - but since Jason is not a fan of the squash, these tasty burritos were my breakfast and lunch a couple times last week. I wrapped them individually in foil and kept them in the fridge. A quick warming in the oven, a comfort food handheld is ready for breakfast or lunch on a cold day.
Don't like breakfast burritos? (how can that be?!) Enjoy this as a simple kabocha scramble! Cheese is highly recommended, however...
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- ½ kabocha squash*, scrubbed
- 1 tablespoon dairy free butter
- 1 small red bell pepper, cleaned, cored and cubed
- ½ pint crimini mushrooms, washed and sliced
- 1 (14 ounce) container extra firm tofu
- ½ teaspoon turmeric
- ½ teaspoon
- Kala Namak
- / black salt
- 4 gluten free tortillas
- 4 slices
- vegan American cheese
- , sliced in half
- *I roasted the whole kabocha – saving the other half for
- caramelized onion kabocha sandwiches
- buffalo celery ranch fries
- Preheat oven to 350 °F. Line a baking sheet with parchment.
- Cut squash in half at stem. Remove stem, seeds and innards, bottom core. Cut each half into half again, and positioning each segment on one flat side, carefully slice into thin uniform slices (¼ inch or so). Slice each of these wedges into cubes. Arrange in a single layer on prepared baking sheet. Season with salt and pepper. Bake at 350 °F for 25-30 minutes.
- Once kabocha is roasted - in large skillet, melt butter over medium heat. Add bell pepper cubes and mushrooms, sauté for several minutes. Add tofu, crumbing with hands as it goes into skillet. Before stirring, add turmeric and Kala Namak. Stir to combine with mushrooms, breaking up tofu into bite size pieces.
- Assemble burrito: in dry skillet over low heat (or in microwave), warm each tortilla before filling. Spoon one fourth scramble down middle of tortilla, topping with one slice of American cheese (sliced in half, each half covering whole length of scramble). Top the cheese with roasted kabocha cubes, fold short ends and roll tightly. Repeat with remaining three tortillas.
dairy, egg, and gluten free, vegan recipe
Amount Per Serving: Calories: 517Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gSodium: 339mgCarbohydrates: 31gFiber: 11gSugar: 7gProtein: 18g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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