ACORN SQUASH WONDER TACOS/CHALUPAS
This is one of those recipes where you'll cross your eyes in pleasure after tasting. Great for vegetarian meat substitute or hiding veggies from your kids. They do not taste like squash. If you don't have cotija cheese, you can substitute Parmesan. But cotija marries well with cumin. Serve with refried beans for extra yum.
Provided by Wonder Becky
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Heat canola oil in a deep fryer or heavy pot over medium heat.
- Mix squash, onion, serrano pepper, flour, egg, cumin, chili powder, paprika, salt, black pepper, and cayenne pepper in a bowl.
- Drop squash mixture by the spoonful, working in batches, in the hot oil; fry until golden brown, 5 to 7 minutes. Transfer squash fritters to a paper towel-lined plate to drain. Fry the corn tortillas in the hot oil until crisp, about 2 minutes per side.
- Layer each tortilla with lettuce, squash fritters, avocado, tomato, and a tablespoon of cotija cheese.
Nutrition Facts : Calories 331.9 calories, Carbohydrate 39.6 g, Cholesterol 55.2 mg, Fat 18 g, Fiber 8.4 g, Protein 8.4 g, SaturatedFat 3.9 g, Sodium 429.2 mg, Sugar 5.4 g
ACORN SQUASH TACOS
Make and share this Acorn Squash Tacos recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Slice squash in half length-wise. Scoop out seeds, then horizontally cut the fruit into 1/2 inch-thick slices.
- Drizzle with olive oil and season with salt and pepper, then roast at 450 degrees F for about 20 minutes. When cooked and cooled, peel the squash and set aside.
- Over medium heat, melt the butter with the olive oil. (For a vegan version, skip the butter and double the oil).
- Then, saute the onions, red pepper, jalapeño, and garlic until garlic is fragrant and the onions have softened. Add the dry spices, then stir in cooked squash.
- Season to taste, and pile the filling into warmed tortillas. Garnish with cilantro, fresh salsa, tomatoes and sour cream for the dairy-eaters.
Nutrition Facts : Calories 226, Fat 13, SaturatedFat 4.7, Cholesterol 15.3, Sodium 50.4, Carbohydrate 29.1, Fiber 4.5, Sugar 2.7, Protein 2.8
AIR-FRIED BUTTERNUT SQUASH TACOS
Butternut squash tossed with southwestern spices makes a wonderful base for vegetarian tacos. I'm always looking for easy and healthy dinners for my family, and this dish is delicious! -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat air fryer to 400°. Combine first 6 ingredients. Add squash pieces; toss to coat. In batches, arrange squash in a single layer on greased tray in air-fryer basket. Cook until tender, 15-20 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.
BUTTERNUT SQUASH, KALE, AND CRUNCHY PEPITAS TACO
Provided by Sara Deseran
Categories Vegetable Brunch Vegetarian Kid-Friendly High Fiber Dinner Lunch Buffet Healthy Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes about 12 tacos; serves 4 to 6
Number Of Ingredients 21
Steps:
- To make the crema, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve.
- Toast the cumin in a small, dry, heavy skillet over medium heat for about 1 minute, until fragrant. Transfer to a spice grinder, let cool, and grind finely.
- In a blender, combine the cashews, cumin, lime juice, water, and salt. Start the blender on the lowest speed and gradually increase to the highest speed. Blend for at least 1 minute, until a creamy consistency. Pour into a serving bowl and set aside.
- To make the pumpkin seeds, heat the oil in a heavy skillet over medium heat. When the oil is hot, add the pumpkin seeds and sauté for about 2 minutes, taking care that they do not burn. The seeds will begin to puff up and pop. Once they appear toasted, immediately pour them into a bowl. Toss with the cayenne and salt and set aside.
- To make the filling, heat the oil in a large, heavy skillet over medium heat. Add the onion and sauté for about 3 minutes, until softened. Add the garlic and sauté for about 1 minute more. Add the squash and sauté for 6 to 7 minutes, just until the squash begins to soften. Season with the chile powder and salt.
- Add the kale and cook, stirring, for about 1 minute, until it begins to wilt. Remove from the heat, taste, and adjust the seasoning with salt if needed.
- Serve with the tortillas, crema, pumpkin seeds, onion, cilantro, and salsa. To assemble each taco, invite guests to spoon about 1/2 cup of the warm filling into a tortilla and top with some crema and pumpkin seeds. If guests want more toppings, they can finish off their tacos with onion, cilantro, and salsa.
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TACO STUFFED ACORN SQUASH - CONFESSIONS OF A FIT FOODIE
From confessionsofafitfoodie.com
5/5 (4)Total Time 1 hr 10 minsCategory DinnerCalories 458 per serving
- Preheat oven to 400 degrees and line a baking sheet with parchment paper (optional, but keeps the mess away).
- Cut each acorn squash in half, top to bottom OR across the middle, and remove the seeds. Brush each squash with olive oil, then sprinkle with salt. Place squash halves in oven for 40 minutes, or until fork tender, but still retaining their shape.
- While the squash is roasting, brown ground beef in a ceramic non stick skillet until cooked through. Next, stir in tomato sauce, corn, black beans, and salt free taco seasoning and cook until taco mixture has thickened. Add salt, taste and adjust seasoning as desired.
- Once squash is finished cooking, use a fork to gently mash the inside. Then divide taco mixture evenly among the squash halves. Top each with 2.5 T of cheddar cheese. Place squash back in the oven for a few minutes to melt and brown the cheese.
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