‘Butternut Squash Tacos with Saucí Verde’
Yield: about 4 servings (a couple tacos each)
Time: 30 minutes
Flavor abounds in these vegetarian tacos, with a nice mix of sweet butternut squash, a little spicy bite from the chili powder, crunchy citrus lime slaw, salty cotija cheese, more crunch from the pepitas and of course, the bright complex flavors of Saucí Verde topping sauce.
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These tacos are a summertime favorite, but work all year round (when is it not taco time?). They’re light but packed with flavor.
- 1 to 1-1/2 lb butternut squash, skinned and cubed
- 1 tsp chili powder
- Fresh ground salt and pepper
- Slaw mix: shredded green cabbage, red cabbage, carrot
- 1/3 cup chopped scallion
- 1/2 cup black beans, drained
- 1/3 cup chopped fresh cilantro
- 3 tbsp lime juice
- 1 tsp olive oil
- 1/4 tsp salt
- Tortillas (we like the corn/flour ones, small-ish about 6″ diameter)
- Some crumbled Cotija cheese- about 1 tsp for each taco
- Chopped Cilantro for topping
- about 2 tsp Saucí Verde for each taco
- Preheat your oven/toaster-oven to 400o.
- Toss the squash cubes in a large bowl with 1 tbsp olive oil and 1 tsp salt.
- Line a sheet pan with aluminum foil and spread the squash out on it, then dust it with chili powder, then put it in the oven for about 30min to roast.
- Meanwhile toss the slaw mix, scallion, beans, and cilantro in a bowl with the lime juice and olive oil and salt. Let it marinate.
- Crumble or grate the Cotija cheese
- When the squash is done, toast the pepitas for a few minutes, slice or cube some avocado, and pick off some cilantro leaves for garnish.
- Wrap the tortillas in aluminum foil and bake at 300, or warm each one in a stovetop pan.
- Set out your ingredients out in small bowls/plates, and tortillas for self-assembly, or prepare them by layering up the squash, then slaw, avocado, and top with 1-2 tsp Saucí Cilantro.
- Sprinkle some Cotija on top, then a pinch of pepitas and a few leaves of cilantro.