Butternut Squash Chicken Street Tacos Recipes

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.

Steps:

• 1.Prepare Crispy Chicken Strips according to package directions. When cooked, slice lengthwise and set aside. 2.Prepare lime barbecue sauce in a small bowl by mixing BBQ sauce and 2 tablespoons of fresh lime juice. 3.In separate bowl prepare the fiery habanero pico de gallo by mixing together red onion, garlic, ¼ cup lime juice, cilantro, habanero, salt and pepper. 4.Heat a dry large skillet over medium-high heat and toast the tortillas until soft and pliable. Fill immediately, or cover with a damp towel. 5.To assemble layer lime barbecue sauce, fiery habanero pico de gallo and sliced Crispy Chicken Strips on warmed tortillas. Top with crumbled cotjia cheese. - Remember to wash hands and surfaces before preparing food

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.

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.

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.

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!

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!