The Time is Now (link-up)

“The time is now. We need to be now who we want to be then.” -Rachel Jankovic

I don’t know what has come over me this week. I’ve started cooking and baking and trying new things in the kitchen. After reading part of Jankovic’s book Fit to Burst earlier this week, I realized that I am shaping my future by the choices that I make today- even in the small areas of life.

I have dreams of being able to cook well. I can imagine hosting beautiful dinners and having a happy family sitting around my dinner table, but if I dream and plan and never get into the kitchen all of my planning is useless. Setting goals is the easy part, but getting it done will actually take some work. Becoming a better cook will require a decision to try and a little discipline to actually get it done.

So in shaping my future, I decided an easy place for me to start was with food because 1) I want to learn how to cook new things. 2) Food is central to family culture.

As I thought about it, I started thinking about all of my favorite families. And I couldn’t think of one that didn’t include delicious food and fun conversations. That thought inspired me. I want to build a really fun family culture, and I want yummy food to be a part of it.

I’ve always been a little intimidated by food and cooking, but instead of running in fear I’ve decided to try to make a few new things. I know they won’t always be perfect, but I want to attempt it- for Elias’ sake and for little Owen.

Since we have an abundance of Butternut Squash growing in our garden, I thought I’d figure out a way to use some of it in our dinner. I tried a Black Bean and Butternut Squash Burrito recipe because burritos are delicious, versatile, and filling. Besides what is more challenging than trying to stuff a thin tortilla with as much filling as possible without letting it explode? It’s thrilling.

Black Bean and Butternut Squash Burritos

These are the best burritos I’ve ever made. But I must confess they are the only burritos I’ve made that don’t simply have beans from a can with cheese sprinkled on top. These burritos have a sweetness to them because of the butternut squash and I loved that. They are very filling and my boys enjoyed it. And the filling was nice because Owen is a little small to eat a burrito, but he could eat the filling with a spoon.  


  • 1 medium butternut squash, peeled, cubed, & roasted
  • 1/2 cup uncooked rice (brown or white)
  • 1-2 tsp olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced (be careful with how much garlic you add)
  • 1 tsp salt, or to taste
  • One can of black beans, drained and rinsed
  • Cheese
  • Tortilla wraps
  • Toppings of choice: (salsa, sour cream, lettuce, cheese, cilantro, etc)    


  1. Preheat oven to 425F
  2. Line a large glass dish with tinfoil.
  3. Drizzle olive oil on squash and add a little salt and pepper. Coat with hands.
  4. Roast chopped butternut squash for 45 mins. or until tender.
  5. Cook rice (follow direction on the bag)
  6. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Then add in salt and pepper and stir well.
  7. Add chopped black beans, and cooked rice and sauté for another 10 minutes on a low heat.
  8. Next add butternut squash (whenever it is tender) Add 1.5 cups of the cooked butternut squash to the skillet and stir well. I mashed mine a little so the pieces wouldn’t be too big.
  9. Finally add filling to a tortilla along with other desired toppings. Wrap and serve. (We made homemade salsa to go with our dinner- SO good!)

 I hope you enjoy this recipe!