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Butternut Squash Tacos

Butternut squash Tacos

Use organic ingredients whenever possible.

  • Author: Therese
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Ingredients

Salsa:

8 oz. tomatoes

2 cloves garlic diced

1 jalapeño pepper diced

1/4 cup sliced white onion

1/2 ripe avocado, diced

3 Tbsp chopped fresh cilantro

1/4 tsp salt

Freshly ground pepper to taste

Tacos:

4 cups diced (1/2-inch) peeled butternut squash

34 small dried red chiles

2 cloves garlic, unpeeled, smashed and left whole

1 Tbsp extra-virgin olive oil

3/4 tsp dried oregano, preferably Mexican, divided

1/2 tsp salt, divided

1/4 tsp cumin seeds, plus 1/2 tsp ground toasted cumin seeds (see Tip), divided

2 cups cooked pinto beans, drained (see Tip)

1/2 tsp chili powder

Freshly ground pepper to taste

8 6-inch corn tortillas

1/2 cup fresh cilantro leaves

1/2 cup finely shredded and chopped red or green cabbage

8 tsp crumbled queso fresco , or feta cheese

Instructions

To prepare salsa: Toast garlic cloves, jalapeño and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and soft, 5 to 7 minutes.

Combine the tomatoes, garlic, jalapeño, onion and avocado in a blender or food processor. Process until smooth. Stir in cilantro, salt and pepper. Set aside for topping the tacos.

To prepare tacos: Preheat oven to 400°F.

Put squash in a medium bowl and add garlic, oil, 1/2 tsp oregano, 1/4 teaspoon salt and whole cumin seeds; toss to coat. Arrange on a baking sheet in a single layer. Bake until soft and beginning to brown, 20 to 25 minutes.

Meanwhile, combine beans in a small saucepan with the remaining 1/4 teaspoon oregano and 1/4 teaspoon salt, ground cumin, chili powder and pepper. Heat over medium-low heat for about 10 minutes.

Warm tortillas one at a time in a dry large cast-iron (or similar heavy) skillet over medium heat until soft and pliable. Wrap in a clean towel to keep warm as you go. Spoon 1/4 cup of the warm beans into each tortilla; divide the roasted squash evenly among the tacos and top each with cilantro, cabbage, 1/2 cup of the salsa and cheese. (Refrigerate the remaining 1/2 cup salsa for up to 2 days.)