BUTTERNUT SQUASH TACOS RECIPES

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BUTTERNUT SQUASH TACOS RECIPE | MYRECIPES



Butternut Squash Tacos Recipe | MyRecipes image

All that separates you from these Butternut Squash Tacos is a sheet pan, a blender, and one hour. Thanks to the chickpeas, these vegetarian tacos are packed with protein (i.e. super filling). The tender butternut squash and every-so-slightly crisp chickpeas get earthiness and some spice from turmeric and curry powder, while the creamy avocado-cilantro sauce provides zest and tanginess that complements the spices. Finally, crumbled feta provides extra tang and salt, while radish slices bring in a nice crunch. If you're not a fan of butternut squash, feel free to sub in sweet potatoes. Repurpose any leftover filling into a hash or scramble the next morning.

Provided by Liz Mervosh

Total Time 45 minutes

Yield Serves 4 (serving size: 2 tacos, about 1/3 cup squash, about 1 Tbsp. sauce)

Number Of Ingredients 14

2 (12-oz.) pkg. peeled and diced fresh butternut squash (about 5 cups)
1 (15-oz.) can chickpeas (garbanzo beans), drained and rinsed
1 tablespoon olive oil
1 teaspoon curry powder
1 teaspoon ground turmeric
1?½ teaspoons kosher salt, divided
1 cup packed fresh cilantro leaves and stems, plus leaves for garnish (from 1 bunch)
1 small (1 1/2 oz.) jalapeño chile, seeded and coarsely chopped (about 1/4 cup)
1 small (5 oz.) ripe avocado, coarsely chopped (about 1/2 cup)
¼ cup plain whole-milk yogurt
2 tablespoons water
1 tablespoon fresh lime juice (from 1 lime)
8 (6-in.) corn tortillas, warmed
Crumbled feta cheese and sliced radishes, for serving

Steps:

  • Preheat oven to 400°F. Line a large rimmed baking sheet with aluminum foil. Toss together butternut squash, chickpeas, oil, curry powder, turmeric, and 1 teaspoon of the salt on prepared baking sheet until evenly coated; spread into even layer. Bake in preheated oven until tender, 35 to 40 minutes, stirring halfway through. 
  • Meanwhile, place cilantro leaves and stems, jalapeño, avocado, yogurt, water, lime juice, and remaining 1/2 teaspoon salt in a blender. Process until smooth, about 1 minute. 
  • Divide squash mixture evenly among warm corn tortillas; drizzle with avocado sauce, and top with crumbled feta and sliced radishes. Sprinkle with cilantro leaves. 

ROASTED BUTTERNUT SQUASH TACOS RECIPE: HOW TO MAKE IT



Roasted Butternut Squash Tacos Recipe: How to Make It image

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

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 12

2 tablespoons canola oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 medium butternut squash (3 to 4 pounds), peeled and cut into 1/2-inch pieces
12 corn tortillas (6 inches), warmed
1 cup crumbled queso fresco or feta cheese
1 medium ripe avocado, peeled and sliced thin
1/4 cup diced red onion
Pico de gallo, optional

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, FatContent 13g fat (3g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 322mg sodium, CarbohydrateContent 54g carbohydrate (7g sugars, FiberContent 13g fiber), ProteinContent 11g protein.

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