We were skeptical of the butternut squash but it added just the slightest sweet taste. These were perfect!
In a small frying pan:
Scramble 4 eggs (this recipe yields 2). Add freshly ground pepper to eggs and any veggies you might want.
In another small frying pan (don't you love washing dishes?):
Fry up 4 pieces of lean, nitrate-free, uncured bacon
In food processor or blender:
Add 2 garlic cloves and approximately 1-1.5 cups of butternut squash. I'm lazy, so I bought a frozen bag of squash at the store. This was incredibly easy to do. You could buy a fresh one and cut, however. I was also out of onions, but had I an onion, that would have gone in as well. But I digress, chop the squash and garlic until it is the consistency you like. Mine were a little larger than a kidney bean.
In yet another frying pan, heat a tablespoon of olive oil. Add squash mixture. Put a pinch of salt on top and freshly ground pepper to taste. Top it all off with a low-sodium salsa and this is one mean naked burrito!