I've had this recipe bookmarked ever since I first saw it on Kelsey's blog. Her version is adapted from Bon Appetit, which is actually for quesadillas. I slightly adapted the recipe to make it into pita sandwiches, since we had leftover pitas on hand from the chicken gyros. My version of the recipe is below--check out Kelsey's version if you want to see them in quesadilla form. I imagine they're equally awesome both ways, the combination of flavors is just awesome! I was pretty sure we would love these and had the foresight to make a big batch so that we could eat them two days in a row. That was definitely a good decision--one night of these would not have sufficed! :)Butternut Squash, Black Bean, and Feta Pita Sandwiches
Ingredients:
-2 small butternut squash
-1 tbsp olive oil
-salt & freshly ground pepper, to taste
-cumin
-nutmeg
-1 small container of low-fat plain yogurt
-zest of one lime
-juice of one lime
-pita bread
-1 can black beans, drained
-1/2 cup crumbled feta cheese
-1/2 cup cilantro, chopped
Directions:
1. Preheat oven to 350F. Cut off the top of the squash and cut in half length-wise. Scoop out the seeds. Drizzle with olive oil and sprinkle on salt, pepper, cumin, and nutmeg.
2. Roast squash in the oven until fork tender (mine took close to 50 minutes).
3. When cool enough to handle, scoop out flesh and puree in a food processor or blender.
4. Heat drained black beans in a small saucepan over low heat.
5. Make the yogurt sauce by mixing the yogurt, lime zest, lime juice, 1/2 tsp. cumin, and salt & pepper, to taste.
6. Scoop squash puree, black beans, feta cheese, and cilantro into pita. (We heated our pitas in the microwave beforehand). Drizzle on yogurt sauce & EAT!
