Butternut Squash Pitas

These delicious and healthy pita sandwiches were the by-product of a butternut squash ravioli attempt that turned out kind of iffy. We had some Toufayan brand whole wheat mini-pitas that were 80 calories each, and two stuffed pitas with some chips on the side make a nice lunch.

You will need:
1 butternut squash
1large shallot
1 tsp. olive oil
hummus
sliced tomatoes, spinach, bean sprouts, cucumber, or any other vegetables you like

Directions:

1. Half the butternut squash and scoop out the seeds with a spoon. Place them on a rimmed cookie sheet and roast at 425 until tender (20-30 minutes). When it's cool enough to handle, scoop out the squash with a spoon.

2. While the squash roasts, finely chop the shallot and heat the teaspoon of oil in a small skillet. Saute it until it's browned.

3. Combine the squash and shallot in a food processor and add salt and pepper. Puree the squash and shallots.

4. Warm the pita and fill with a couple of spoonfuls of hummus, the squash mixture, and vegetables.