Butternut Squash Tacos

This recipe is all about layering flavors and it really works. They are great for our cold winters - warms you up! Prepare ahead and easy to reheat for quick week nights. Provecho!

butternut squash.jpeg

Ingredients

1 large butternut squash, peeled and cut in cubes

Olive oil

Salt and pepper

 

Salsa Roja

10 guajillos

2 moritas

2 garlic cloves

8 roma tomatoes

½ tsp Mexican oregano

½ tsp apple cider vinegar

Salt to taste

 

Black Hummus

2 cups of cooked black beans (can be canned/ rinsed)

2 tbsp of tahini

1 roasted garlic (or you can do a raw one)

½ lemon juice

½ tsp jalapeno powder

Salt and pepper to taste

Extra virgin olive oil (high quality)

 

Cashew Crema

1 cup of cashews (raw/unsalted)

1 tsp of nutritional yeast

1 tsp of apple cider vinegar

1 tsp of lemon

½ tsp of white pepper

Salt to taste

 

White corn tortillas

 

Garnish

Candied Jalapenos such as Campbell

 

How to prepare

Preheat the oven at 350. In a bowl mix olive oil, salt and pepper on the butternut squash to prepare to roast. Set them over a wax paper lined baking sheet. Roast for 50 minutes.

Prepare the salsa roja.

Take off the top of the chiles and shake off the seeds out. Then set in a microwave safe container and add water. Put in the microwave at high heat for 2 minutes, take out and move your chiles around. Then put back in the microwave for another 2 minutes. Take out and let it sit in the hot water for about 30 min – 1 hour.

In the meantime, put tomatoes under the broiler to make sure they char. Flip once 1 side is charred to the other side. Remove once all sides are done. Once cooled down, take off the skins.

Drain the chiles completely and add into a blender. Add tomatoes and all the other ingredients. You can have a coarse salsa or completely smooth– it’s up to you. Salt to taste.

Next prepare black bean hummus

In a food processor pulse the garlic until is very fine. Add the remaining ingredients except extra virgin olive oil and pulse until completely smooth. Set on a bowl and add olive oil.

For the cashew crema, I like to boil water and then in a container place the cashews and add boiling water. Let is soak for 30 minutes. Transfer into a Vitamix w/o the water, though save about a cup of the water. Pulse slowly and little by little add water as needed to get it perfectly smooth. If you add all at once, you will not get the right consistency. Also, you may not need the whole cup of water, so add little by little. Add the yeast, pepper, lemon and apple cider vinegar. Pulse and taste. Add salt as needed. Set aside – place in the refrigerator.

Once the butternut squash is ready, remove from oven. In a sauté pan, heat up 1 tbsp of olive oil and add all the butternut squash. Add a tablespoon at the time of the salsa roja. You will probably only need 3-4 tablespoons. You are looking for them to be covered, not soaked.

To assemble your taco. Heat up the white corn tortillas at high heat. Add a tsp of black bean hummus, a spoonful of butternut squash, drizzle cashew crema and top with chopped candied jalapenos. Provecho!