Recipe: Butternut squash tacos
I got to daydreaming about what I would serve if I had my own food cart. When it comes down to it, I'd love to hawk tacos. Some kind of flavorful deliciousness served up in its own handy edible wrapping. As I brainstormed my taco cart ideas, I simultaneously noticed a craving for butternut squash that was slowly building in my subconscious. Light bulb! Butternut squash tacos!
- 1/2 butternut squash, peeled and cut into one-half inch cubes
- 2 tablespoons vegetable oil
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- salt and pepper
- 1 poblano pepper
- 1/4 cup cilantro, chopped
- 1/4 cup queso fresco or Monterey Jack cheese, grated or crumbled
- 1/4 cup minced onion
- 8 corn tortillas
- 2 limes, quartered
Preheat oven to 375 degrees.
Toss the cubed squash with vegetable oil, then sprinkle with cumin, coriander, chili powder and salt and pepper to taste. Toss again and spread on a rimmed baking sheet.
Roast the butternut squash in the oven for 25-30 minutes, or until the edges start to brown, giving them a quick stir halfway through.
While the squash is cooking, roast, seed, and dice the poblano pepper. I like to use my toaster oven to roast peppers, but you can also use a hot skillet or carefully hold over a gas flame. Roast on each side until the skin bubbles and blackens, then wait until it has sufficiently cooled to remove the peel and seeds. Dice the pepper and set it aside.
Heat the tortillas (in the microwave or hot skillet).
Divide the butternut squash, diced peppers, onions, cilantro and cheese between the 8 tortillas and serve immediately with a wedge of lime.
This recipe was written by Jessica Webster and originally posted on AnnArbor.com on May 5, 2011.