Butternut squash tacos – these sweet tacos are a great change from sweet potato and black bean tacos. They’ve got some good heat and the caramelized onions, along with fresh onions add some depth of flavour. Okay, let’s get cooking!
- 8 corn tortillas
- 1 small butternut squash
- 1/2 a white onion
- teaspoon of cumin
- 1/2 teaspoon of paprika
- 2-3 tablespoons of canola oil
- salt to taste
- 1/3 cup of shredded jack cheese
- 2 tablespoons of chopped green onions
- jalapeño guacamole
- hot sauce
First, set your oven to 350 on roast. Then, wash and cube up your butternut squash into 1/2 inch squares and lay out on a parchment paper pan. Take the 1/2 white onion and dice it up – set aside about 2 tablespoons for fresh toppings. Add the rest to the pan and top with the 2-3 tablespoons of olive oil and shake the pan. Top with the cumin, paprika and salt and shake again. Roast for 20-25 minutes until the squash starts to turn golden brown.
While the onions and squash are roasting, shred the cheese, chop the green onion, and make the guacamole.
The roasted squash look so good – nice and brown, yet full of spice!
Once things are ready, warm up your tortillas and build the tacos! Not too sure how to heat them up? Most packages come with instructions, but I find that wetting a full sized paper towel, and wrapping 2-3 tacos inside the water drenched towel, then microwaving it for 30-35 seconds works super-duper well.
Top with hot sauce and you’re all set – these are full of flavour and are quick and easy to make.
Well, there you have it – one of the first new Mexican recipes coming to the blog – butternut squash tacos! These were good, so good that they’re on the ‘make again’ list! Next time I might add black beans, or ground turkey, yet I’ll admit we didn’t miss it on these tacos.
Thanks so much for stopping and I hope you cook up soon – enjoy!