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.
BLACK BEAN AND BUTTERNUT SQUASH TACOS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 20
Steps:
- Warm the refried beans gently over low heat. Cut the butternut squash in half crosswise at the narrowest point. Cut each half in half again lengthwise. Peel each section with a vegetable peeler or a flexible sharp knife. Use a teaspoon to scrape out the seeds and strings. Cut into 1/2- inch dice. Heat large nonstick skillet over high heat. Add olive oil. When it smokes, add squash cubes and toss well. Sprinkle with 1 teaspoon salt, cinnamon, cumin and black pepper. Saute over high heat, tossing frequently, until browned outside and tender but not mushy inside, about 10 minutes.
- To serve, heat tortillas quickly one by one in a very hot dry skillet, about 10 seconds per side. Assemble tacos by spooning in black beans, topping with Sauteed squash, sliced Pickled Shallots, cilantro sprigs, diced. Serranos, and cream. Roll up and serve 2 per person.
- Combine the vinegar, wine, brown sugar, peppercorns, mustard, chile flakes, and salt in a medium saucepan. Stir over low heat until the sugar is dissolved. Add the shallots and bring to a boil. Reduce to a simmer and cook 5 minutes. Set aside to cool completely in the liquid.
- Transfer the shallots and all their liquid to a jar or plastic container. Cover tightly and store in the refrigerator up to two weeks.
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-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
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
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
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
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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4.9/5 (73)Total Time 50 minsCategory EntreeCalories 583 per serving
- 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.
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