Butternut Tacos

butternut squash tacos


tacos stuffed with pumpkin al pastor

serves 2.

INGREDIENTS

TOMATILLO SALSA

  • TOMATILLOS: 1½ lbs
  • ONION: ½ cup, minced
  • GARLIC: 2 cloves 
  • CILANTRO LEAVES: ½ cup 
  • LIME JUICE: 1 tbsp
  • SERRANO CHILE:
  • SPICES: salt & pepper, to taste

PUMPKIN AL PASTOR FILLING

  • SQUASH: 6 cups, peeled & cut into small cubes
  • SEA SALT: 1 tsp
  • BLACK PEPPER: ¼ tsp
  • TACO SEASONING: 2 tbsp
  • OLIVE OIL: 2 tbsp

LIME CREMA

FOR THE TACOS PASTOR

  • TORTILLAS: 6-8, we used corn!
  • BLACK BEANS: 1 can, drained
  • AVOCADO: 1, sliced 
  • CILANTRO: 6-8 sprigs
  • PURPLE CABBAGE: ¼ cup, thinly sliced
  • LIME: 1, cut into wedges

DO ITTT

  1. BRING a pot of water to a boil. 
  2. PEEL papery tomatillo skins, add tomatillos to the pot, & boil for 5 min. 
  3. TRANSFER tomatillos to a food processor w/ your salsa ingredients & process until chunky. 
  4. PREHEAT oven to 400°F
  5. TOSS squash w/ sea salt, black pepper, taco seasoning, & olive oil until well combined. 
  6. SPREAD squash onto a sheet pan & roast for 20 min. or until browned & tender. 
  7. MIX lime crema ingredients - Spero Sunflower™ Cream Cheese, lime juice, & sea salt - in a small bowl. 
  8. HEAT a skillet over medium heat & place tortillas in the skillet until lightly cooked on both sides. *wrap cooked ones in a clean cloth to keep warm!
  9. FILL tortillas w/ black beans, squash filling, & avocado & garnish w/ lime crema, tomatillo salsa, cilantro, purple cabbage, & a squeeze of lime!
  10. INDULGE in your new fave stuffed, insanely flavorful tacos!

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