Butternut Squash and Black Bean Burrito

5 cups peeled, cubed butternut squash

4 teaspoons ground cumin

1/2 teaspoon salt

4 teaspoons ground coriander

2 teaspoons olive oil

4 1/2 cups cooked black beans

3 1/2 cups diced onions

2/3 cup lightly packed cilantro leaves

4 large garlic cloves; minced and pressed

2 tablespoons fresh lemon juice

1 tablespoon minced fresh green chile (poblano or jalapeno)

1 teaspoon salt

Fresh Tomato Salsa or jarred

8 eight-inch flour tortillas

(1)     Place the butternut squash in a medium saucepan with the salt and water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain, mash and set aside.

(2)     While the butternut squash is cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chile. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the beans, cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside.

(3)     Lightly oil a large baking dish. Spoon about 2/3 to 3/4 cup of the bean filling in the center of each tortilla, top with mashed squash, then roll it up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot. Serve topped with salsa.