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: 1
- 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
- Spero Sunflower Cheese: 3 tbsp, we love using The Original or any savory flavor :D
- LIME: 1, juiced
- SEA SALT: ¼ tsp
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
- BRING a pot of water to a boil.
- PEEL papery tomatillo skins, add tomatillos to the pot, & boil for 5 min.
- TRANSFER tomatillos to a food processor w/ your salsa ingredients & process until chunky.
- PREHEAT oven to 400°F
- TOSS squash w/ sea salt, black pepper, taco seasoning, & olive oil until well combined.
- SPREAD squash onto a sheet pan & roast for 20 min. or until browned & tender.
- MIX lime crema ingredients - Spero® Sunflower® Cheese, lime juice, & sea salt - in a small bowl.
- 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!
- FILL tortillas w/ black beans, squash filling, & avocado & garnish w/ lime crema, tomatillo salsa, cilantro, purple cabbage, & a squeeze of lime!
- INDULGE in your new fave stuffed, insanely flavorful tacos!