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October 27, 2013

Savory Baked Pumpkin Flautas #Cookbook Spotlight

I have a love-hate relationship with computers. 

Sure, they are amazing and give me the internet and email and the latest news but man, when they mess up I hate them. 

We've been having problems with our internet off and on for quite some time now. Today is another one of those days. 

I'm writing this post from my phone. Yep. It's brutal. Bear with me. 

But I just had to tell you all about these Savory Baked Pumpkin Flautas. Like, literally had to. The post is due today for The New Southwest Cookbook Spotlight  :) 

But seriously, I also couldn't wait to share these. They're savory and flavorful. I loved the caramelized onions and garlic with the pumpkin. We didn't miss the meat AT ALL! Meagan sure does know what she's doing. 

Ha, and PJ can no longer deny that he likes pumpkin. It's a done deal. We are both pumpkin fans.

Savory Baked Pumpkin Flautas
slightly adapted from The New Southwest cookbook by Meagan Micozzi of Scarletta Bakes

*Yields: 12 flautas
  • 1 tablespoon butter
  • 3/4 cup yellow onion, diced
  • 1 tablespoon fresh garlic, minced
  • 2 cups pumpkin puree (canned or fresh)
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons buttermilk
  • 1 and 1/2 cups shredded Oaxaca cheese (mozzarella cheese may be substituted)
  • 12 small (5-to 6-inch) flour tortillas
  • Olive oil, for brushing
Preheat oven to 425 degrees F. 
Heat the butter in a large skillet over low-medium heat. Add the onion and saute slowly. The onion will go from translucent and lightly colored to deep golden brown, approximately 10 minutes. Once the onion is browned, add the garlic and cook for 2 minutes more. Set aside to cool slightly.

Meanwhile, place the pumpkin, salt, cumin, black pepper, buttermilk, and shredded cheese in a large bowl and stir until well blended. Fold in the cooled onion mixture.

Warm the tortillas and place on a flat surface to assemble. Top each tortilla with 2-3 tablespoons of the pumpkin mixture, roll tightly into a cigar shape, and place, seam-side down, on a parchment-lined baking sheet.

Brush the top of each flauta lightly with oil and bake for approximately 20 minutes or until the flautas are golden brown on top and the tortillas are crisped. Cool slightly before serving.

Printable Recipe


Oh, and you might wanna come back tomorrow for a chance to win this cookbook! Just sayin :)

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef. - See more at:

Also linking up here.

Peace, and bacon grease!


Anonymous said...

You win the Blogger Award Of The Day for writing this post from your phone. You! Win! Seriously, I'm so happy that you enjoyed these flautas and I hope that your Interwebz gets back up and running STAT!

Veronica Miller said...

These sound tremendous - the most fun use of pumpkin in a savory recipe I've come across. Winning!

Kim said...

This is such a fun recipe and I'm so glad you chose it! I've yet to convince my husband and kids to like pumpkin, but I'm glad you've won. These are perfect for this time of year!

Chris said...

I would actually want to try these even though I think I don't like pumpkin.