Butternut squash burrito

Ingredients:

• 3 cups diced peeled butternut squash (about 450g)
• 3 tablespoons of butter
• 1 large red onion, finely chopped
• 1 tbsp chili powder
• 1 can (425 g) pinto beans, rinsed
• 2 cups frozen brown rice, thawed (or cooked brown rice)
• 8 large eggs
• 4 wheat tortillas for burritos
• 1 cup grated cheddar (about 110 g)
• 2-3 teaspoons chopped pickled jalapeño
• Fresh salsa, for serving

Preparation:

1. Combine the pumpkin, 1/2 cup water, and a pinch of salt in a large microwave-safe bowl; cover with plastic wrap and prick to release steam. Microwave, stirring once, until tender, 15 minutes; drain.
2. Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the onion and a pinch of salt and cook, stirring, until the onion softens, 5 minutes; add the chili powder. Add the beans, rice, and 1/2 cup water and simmer, stirring, until the liquid has evaporated, about 10 minutes. Transfer to a bowl and cover to keep warm.
3. Wipe out the skillet. Lightly beat the eggs in a bowl with a pinch of salt. Melt the remaining 1 tablespoon of butter in a skillet over medium heat, then add the eggs and cook, stirring, until they begin to set. Add the pumpkin and cook until the eggs are set.
4. Heat the tortillas in a dry skillet or microwave. Evenly distribute the rice mixture, scrambled eggs, cheese, and jalapeño among the tortillas. Fold the bottom half over the filling, then fold the sides inward and roll into a burrito. Serve with salsa.