ROASTED BUTTERNUT SQUASH TACOS
Colorful butternut squash tacos with crisp slaw, black beans and guacamole! These tacos are a simple weeknight meal and a great option for vegan and gluten-free eaters. Recipe yields about 8 tacos (4 servings).
Provided by Cookie and Kate
Categories Entree
Time 50m
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper for easier cleanup.
- To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili pepper and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.
- Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, green onion, cilantro, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.
- To prepare the guacamole: In a small bowl, combine the diced avocado, lime juice, coriander and salt. Mash with a pastry cutter, potato masher or fork until the mixture is blended and no longer chunky. Taste and add additional salt if necessary.
- To warm the tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
- To assemble the tacos, spoon an ample amount of slaw down the center of your taco, top with roasted butternut and spread a spoonful of guacamole down the side. Top with garnishes of your choice and serve immediately.
Nutrition Facts : Calories 583 calories, Sugar 8.8 g, Sodium 1588.9 mg, Fat 18.1 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 94.4 g, Fiber 27 g, Protein 20.3 g, Cholesterol 0 mg
ROASTED BUTTERNUT SQUASH TACOS
Spicy butternut squash makes a terrific base for these vegetarian tacos. I'm always looking for quick and nutritious weeknight dinners for my family, and this dish is delicious! -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Combine first 6 ingredients. Add squash pieces; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, stirring occasionally, until tender, 30-35 minutes., Divide squash evenly among tortillas. Top with queso fresco, avocado and red onion. If desired, serve with pico de gallo.
Nutrition Facts : Calories 353 calories, Fat 13g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 322mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 13g fiber), Protein 11g protein.
ROASTED BUTTERNUT SQUASH TACOS WITH AVOCADO HUMMUS
Steps:
- Preheat the oven to 425 degrees F.
- Place the squash on a baking sheet and toss with 2 tablespoons of the olive oil, 1 teaspoon of the cumin, the chili powder, smoked paprika, half of the lime juice, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until tender, 15 to 20 minutes.
- Heat the remaining 2 tablespoons olive oil in a nonstick skillet. Add the kale and 1/2 teaspoon salt and saute until wilted, 3 to 5 minutes. Set aside.
- In a bowl, combine the chickpeas, the remaining 1/2 teaspoon cumin, the remaining lime juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Mash until chunky. Add the avocado and mash again until fully combined.
- To assemble the tacos: Spread 1 tablespoon of the avocado hummus on a tortilla, top with 1/4 cup of the roasted squash and some sauteed kale. Sprinkle with queso fresco.
ANCHO-BUTTERNUT SQUASH SOUP
Dried ancho chile adds a layer of smokiness to this delicate butternut squash soup. Sprinkle roasted pepitas (an ingredient popular in Mexican cooking!) on top of each bowl to add extra crunch and nuttiness.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large pot over medium-low heat. Add the ancho and cook, turning, until toasted, about 1 minute. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Add the squash, cumin and 1 teaspoon salt, stirring to coat. Add 6 cups water and bring to a boil; reduce the heat to medium low and simmer until the squash is tender, 25 to 30 minutes.
- Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot; stir in the agave and lime juice. Season with salt and thin with water as needed. Top each serving with pepitas and sprinkle with cayenne.
BUTTERNUT SQUASH CHICKEN STREET TACOS
A tasty spin on a classic chicken taco. The butternut squash adds flavor and dense nutrition to a family favorite meal. Your kiddos will love these! Serve with warm corn tortillas and a side of rice; garnish with lime, chopped cilantro, and sour cream.
Provided by RusticJoyfylFood
Categories World Cuisine Recipes Latin American Mexican
Time 2h20m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine chicken thighs, butternut squash, onion, chicken stock, paprika, garlic, salt, marjoram, onion powder, garlic powder, oregano, and pepper in an enameled cast iron Dutch oven. Pour tomatoes on top.
- Bake, covered, in the preheated oven until chicken is tender, about 1 hour 30 minutes. Uncover and continue baking until most of the butternut squash has melted into the sauce, about 30 minutes more. Shred chicken with 2 forks.
Nutrition Facts : Calories 269.1 calories, Carbohydrate 27.2 g, Cholesterol 68.5 mg, Fat 8.2 g, Fiber 5.9 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1519.2 mg, Sugar 8.5 g
BUTTERNUT SQUASH TACOS
Butternut squash makes for a great taco filling, whether you're eating clean or meat-free. A little garlic and some red pepper flakes make the flavors pop.
Provided by Heather
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine cubed squash, 1 tablespoon oil, red pepper flakes, and garlic in a large bowl; mix to coat. Spread out on a baking sheet.
- Roast in the preheated oven until squash is tender, about 25 minutes. Remove from oven.
- Combine black beans, cumin, chili powder, and salt in a small saucepan. Heat over medium-low heat until flavors combine, about 10 minutes.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onions and red bell pepper; cook and stir until tender, 5 to 10 minutes.
- Heat a large skillet over medium heat. Place 2 tortillas in the skillet and cook until heated through, about 1 minute per side. Repeat with remaining tortillas.
- Top tortillas with baked squash, black beans, and onion-red pepper mixture. Garnish with green onions, cilantro, and lime.
Nutrition Facts : Calories 239.3 calories, Carbohydrate 39.8 g, Fat 6.5 g, Fiber 7.7 g, Protein 7.6 g, SaturatedFat 1.3 g, Sodium 445 mg, Sugar 4.4 g
VEGAN BUTTERNUT SQUASH AL PASTOR TACOS RECIPE BY TASTY
Al pastor's signature red-hued marinade produces flavorful bites of whatever it coats. Traditionally used to marinate meat, you can also enjoy the same punch of flavor with a vegan alternative. Here, we use butternut squash for its hearty texture and subtle sweetness, which play well with the warm al pastor spices.
Provided by Betsy Carter
Categories Lunch
Time 1h5m
Yield 14 tacos
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- In a large bowl, toss the butternut squash with the achiote powder, ancho chile powder, garlic powder, onion powder, coriander, thyme, cumin, salt, pepper, cayenne, apple cider vinegar, orange juice, and 2 tablespoons of olive oil until well coated. Spread the butternut squash in an even layer on a prepared baking sheet.
- Bake the squash for 45 minutes, tossing halfway, until deepened in color and the spices have darkened.
- Add the pineapple to the same bowl where the butternut squash was seasoned and toss to coat in the remaining marinade. Spread in an even layer on the other baking sheet.
- Bake the pineapple for 25-30 minutes, until softened and slightly shrunken.
- Toss the roasted butternut squash with the remaining 2 tablespoons of olive oil on the baking sheet.
- Warm the tortillas, one at a time, directly over a medium flame on a stovetop burner until the edges are charred and the tortillas are pliable. Keep warm by wrapping in a kitchen towel while you repeat with the remaining tortillas. Alternatively, microwave the tortillas until warmed through.
- To assemble the tacos, spoon butternut squash and pineapple into each tortilla. Top with onion, cilantro, and avocado. Serve with lime wedges.
- Enjoy!
Nutrition Facts : Calories 158 calories, Carbohydrate 26 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, Sugar 5 grams
SPICY, CHEESY, BUTTERNUT SQUASH AND CHICKEN SAUSAGE TACOS
OK, thank you Aida Mollenkamp for reminding me of this great dish I had a few years back. About 8 years ago while in Lake Tahoe we went to this very eclectic little restaurant. They had all kinds of unique recipes with lots of wild game, all fresh grown ingredients, fresh seafood, all so unique in their own right. Well there was 6 of us so we all tried something different and this was one of the dishes that I loved. I can say this is exactly it, but pretty close. I recreated a couple of times, but basically just forgot about it. It is a great dish. It is a taco with roasted butternut squash, roasted poblano peppers, a savory chicken sausage, creamy cheese and caramelized onions. It was amazing! Of course it had a little sour cream that was kicked up with cumin and a little chili powder and fresh squeeze of lime. Very unique but so good.
Provided by SarasotaCook
Categories Chicken
Time 1h
Yield 2 Tacos per person, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Peppers and Squash -- Peel the butternut squash, cut and add to a bowl. Then add the pepper and toss in the bowl as well. Coat well and toss with 1 tablespoon olive oil, cumin, chili powder, salt and pepper. Put them on a cookie sheet that is lined with parchment paper or foil and then roast at 425°F for 15-20 minutes until the squash is soft and the peppers start to brown.
- Peppers -- After the peppers are nice and brown, remove and put in a bowl and cover with plastic wrap for about 10-15 minutes. This will allow the skin to peel off easily.
- Remove the squash and cover to cool. After the peppers set, peel and chop and add to the squash and cover to keep warm.
- Filling -- As the squash and peppers roast, saute the onions in a medium saute pan with the remaining olive oil. Then add the sausage and cook until slightly brown, then the broth and cook until the liquid is reduced. About 5 more minutes.
- Tortillas -- I like to heat my tortillas just in a foil wrapped pouch in a 350°F oven for about 20 minute.
- Sour Cream -- 1 cup sour cream plus the cumin, chili powder and cilantro.
- Stuff and Enjoy! -- In my warm tortilla -- I like to add some of the butternut squash and peppers, then some of the cheese, a little of the sausage and onions and a little more cheese. A squeeze of lime and it is perfect!
Nutrition Facts : Calories 379.1, Fat 19, SaturatedFat 6.8, Cholesterol 53.5, Sodium 430, Carbohydrate 45.9, Fiber 7.8, Sugar 4.8, Protein 10.7
ANCHO-ROASTED BUTTERNUT SQUASH TACOS
Make and share this Ancho-Roasted Butternut Squash Tacos recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 425°.
- To prepare squash--combine the onion slices, oil, cumin, oregano, chili powder, salt, and cinnamon in a large bowl.
- Add the squash and toss well to coat evenly.
- Spread the spiced squash mixture on a baking sheet large enough to hold it in a single layer.
- Roast in oven for 25-35 minutes until well browned.
- To serve--put a generous helping of squash in the middle of each tortilla.
- Top with a spoonful of sour cream and scatter over a few sprigs of fresh cilantro.
- Serve immediately with guacamole, hot sauce, and lemon wedges on the side for squeezing.
Nutrition Facts : Calories 260.2, Fat 10.5, SaturatedFat 1.4, Sodium 427.4, Carbohydrate 42.1, Fiber 7.2, Sugar 6, Protein 4.5
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