BUTTERNUT SQUASH TACOS
Butternut squash makes for a great taco filling, whether you're eating clean or meat-free. A little garlic and some red pepper flakes make the flavors pop.
Provided by Heather
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine cubed squash, 1 tablespoon oil, red pepper flakes, and garlic in a large bowl; mix to coat. Spread out on a baking sheet.
- Roast in the preheated oven until squash is tender, about 25 minutes. Remove from oven.
- Combine black beans, cumin, chili powder, and salt in a small saucepan. Heat over medium-low heat until flavors combine, about 10 minutes.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onions and red bell pepper; cook and stir until tender, 5 to 10 minutes.
- Heat a large skillet over medium heat. Place 2 tortillas in the skillet and cook until heated through, about 1 minute per side. Repeat with remaining tortillas.
- Top tortillas with baked squash, black beans, and onion-red pepper mixture. Garnish with green onions, cilantro, and lime.
Nutrition Facts : Calories 239.3 calories, Carbohydrate 39.8 g, Fat 6.5 g, Fiber 7.7 g, Protein 7.6 g, SaturatedFat 1.3 g, Sodium 445 mg, Sugar 4.4 g
ROASTED BUTTERNUT SQUASH TACOS
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
Time 40m
Yield 6 servings.
Number Of Ingredients 12
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, Fat 13g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 322mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 13g fiber), Protein 11g protein.
ROASTED BUTTERNUT SQUASH TACOS
Colorful butternut squash tacos with crisp slaw, black beans and guacamole! These tacos are a simple weeknight meal and a great option for vegan and gluten-free eaters. Recipe yields about 8 tacos (4 servings).
Provided by Cookie and Kate
Categories Entree
Time 50m
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper for easier cleanup.
- To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili pepper and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.
- Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, green onion, cilantro, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.
- To prepare the guacamole: In a small bowl, combine the diced avocado, lime juice, coriander and salt. Mash with a pastry cutter, potato masher or fork until the mixture is blended and no longer chunky. Taste and add additional salt if necessary.
- To warm the tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
- To assemble the tacos, spoon an ample amount of slaw down the center of your taco, top with roasted butternut and spread a spoonful of guacamole down the side. Top with garnishes of your choice and serve immediately.
Nutrition Facts : Calories 583 calories, Sugar 8.8 g, Sodium 1588.9 mg, Fat 18.1 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 94.4 g, Fiber 27 g, Protein 20.3 g, Cholesterol 0 mg
BUTTERNUT SQUASH, KALE, AND CRUNCHY PEPITAS TACO
Provided by Sara Deseran
Categories Vegetable Brunch Vegetarian Kid-Friendly High Fiber Dinner Lunch Buffet Healthy Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes about 12 tacos; serves 4 to 6
Number Of Ingredients 21
Steps:
- To make the crema, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve.
- Toast the cumin in a small, dry, heavy skillet over medium heat for about 1 minute, until fragrant. Transfer to a spice grinder, let cool, and grind finely.
- In a blender, combine the cashews, cumin, lime juice, water, and salt. Start the blender on the lowest speed and gradually increase to the highest speed. Blend for at least 1 minute, until a creamy consistency. Pour into a serving bowl and set aside.
- To make the pumpkin seeds, heat the oil in a heavy skillet over medium heat. When the oil is hot, add the pumpkin seeds and sauté for about 2 minutes, taking care that they do not burn. The seeds will begin to puff up and pop. Once they appear toasted, immediately pour them into a bowl. Toss with the cayenne and salt and set aside.
- To make the filling, heat the oil in a large, heavy skillet over medium heat. Add the onion and sauté for about 3 minutes, until softened. Add the garlic and sauté for about 1 minute more. Add the squash and sauté for 6 to 7 minutes, just until the squash begins to soften. Season with the chile powder and salt.
- Add the kale and cook, stirring, for about 1 minute, until it begins to wilt. Remove from the heat, taste, and adjust the seasoning with salt if needed.
- Serve with the tortillas, crema, pumpkin seeds, onion, cilantro, and salsa. To assemble each taco, invite guests to spoon about 1/2 cup of the warm filling into a tortilla and top with some crema and pumpkin seeds. If guests want more toppings, they can finish off their tacos with onion, cilantro, and salsa.
BUTTERNUT SQUASH CHICKEN STREET TACOS
A tasty spin on a classic chicken taco. The butternut squash adds flavor and dense nutrition to a family favorite meal. Your kiddos will love these! Serve with warm corn tortillas and a side of rice; garnish with lime, chopped cilantro, and sour cream.
Provided by RusticJoyfylFood
Categories World Cuisine Recipes Latin American Mexican
Time 2h20m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine chicken thighs, butternut squash, onion, chicken stock, paprika, garlic, salt, marjoram, onion powder, garlic powder, oregano, and pepper in an enameled cast iron Dutch oven. Pour tomatoes on top.
- Bake, covered, in the preheated oven until chicken is tender, about 1 hour 30 minutes. Uncover and continue baking until most of the butternut squash has melted into the sauce, about 30 minutes more. Shred chicken with 2 forks.
Nutrition Facts : Calories 269.1 calories, Carbohydrate 27.2 g, Cholesterol 68.5 mg, Fat 8.2 g, Fiber 5.9 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1519.2 mg, Sugar 8.5 g
BLACK BEAN AND BUTTERNUT SQUASH TACOS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 20
Steps:
- Warm the refried beans gently over low heat. Cut the butternut squash in half crosswise at the narrowest point. Cut each half in half again lengthwise. Peel each section with a vegetable peeler or a flexible sharp knife. Use a teaspoon to scrape out the seeds and strings. Cut into 1/2- inch dice. Heat large nonstick skillet over high heat. Add olive oil. When it smokes, add squash cubes and toss well. Sprinkle with 1 teaspoon salt, cinnamon, cumin and black pepper. Saute over high heat, tossing frequently, until browned outside and tender but not mushy inside, about 10 minutes.
- To serve, heat tortillas quickly one by one in a very hot dry skillet, about 10 seconds per side. Assemble tacos by spooning in black beans, topping with Sauteed squash, sliced Pickled Shallots, cilantro sprigs, diced. Serranos, and cream. Roll up and serve 2 per person.
- Combine the vinegar, wine, brown sugar, peppercorns, mustard, chile flakes, and salt in a medium saucepan. Stir over low heat until the sugar is dissolved. Add the shallots and bring to a boil. Reduce to a simmer and cook 5 minutes. Set aside to cool completely in the liquid.
- Transfer the shallots and all their liquid to a jar or plastic container. Cover tightly and store in the refrigerator up to two weeks.
ROASTED BUTTERNUT SQUASH TACOS WITH AVOCADO HUMMUS
Steps:
- Preheat the oven to 425 degrees F.
- Place the squash on a baking sheet and toss with 2 tablespoons of the olive oil, 1 teaspoon of the cumin, the chili powder, smoked paprika, half of the lime juice, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until tender, 15 to 20 minutes.
- Heat the remaining 2 tablespoons olive oil in a nonstick skillet. Add the kale and 1/2 teaspoon salt and saute until wilted, 3 to 5 minutes. Set aside.
- In a bowl, combine the chickpeas, the remaining 1/2 teaspoon cumin, the remaining lime juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Mash until chunky. Add the avocado and mash again until fully combined.
- To assemble the tacos: Spread 1 tablespoon of the avocado hummus on a tortilla, top with 1/4 cup of the roasted squash and some sauteed kale. Sprinkle with queso fresco.
AIR-FRIED BUTTERNUT SQUASH TACOS
Butternut squash tossed with southwestern spices makes a wonderful base for vegetarian tacos. I'm always looking for easy and healthy dinners for my family, and this dish is delicious! -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat air fryer to 400°. Combine first 6 ingredients. Add squash pieces; toss to coat. In batches, arrange squash in a single layer on greased tray in air-fryer basket. Cook until tender, 15-20 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, Fat 13g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 322mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 13g fiber), Protein 11g protein.
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From leitesculinaria.com
5/5 (1)Category EntreesCuisine MexicanTotal Time 1 hr 15 mins
- Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper or aluminum foil.
- While the squash is roasting, if using ears of corn, carefully slice the kernels from each cob into a large bowl.
- In a medium bowl, use a fork to mash the avocados. Stir in the salt, cumin, and the juice of 1 lime. Taste and, if desired, add additional lime juice. Season to taste with red pepper flakes. Scoop the guacamole into a small bowl.
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Total Time 45 mins
- 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.
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CHIPOTLE-ROASTED BUTTERNUT SQUASH TACOS (VEGAN) - DISHING ...
From dishingouthealth.com
5/5 (4)Total Time 45 minsCategory Entree, VegetarianCalories 425 per serving
- Preheat oven to 400°F. Toss squash with oil, chipotle spice rub, and salt; arrange in a single layer on a rimmed baking sheet. Bake for 15 minutes. Remove from oven and add poblano pepper; toss to incorporate with oil, spices, and squash. Place pan back in the oven for another 15 minutes, or until squash is fork-tender.
- Meanwhile, prepare Avocado Sauce by combining cilantro, avocado, orange juice, oil, lime juice, jalapeño, and salt in a blender; blend until smooth.
- To assemble tacos, divide black beans, squash, and poblano peppers evenly between 8 tortillas. Spoon Creamy Avocado Sauce overtop, and garnish with reserved avocado slices and cilantro.
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Estimated Reading Time 2 minsTotal Time 1 hr 15 mins
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BUTTERNUT SQUASH TACOS WITH JALAPEñO RANCH - HOT FOR FOOD ...
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4.7/5 (6)Category Appetizer, Main CourseCuisine AmericanTotal Time 35 mins
- Place the ingredients for the jalapeño ranch in a blender and combine until smooth. Pour into a jar and refrigerate until ready to serve the tacos.
- Meanwhile, cut the butternut squash in half lengthwise and scoop out the inside seeds and pulp. Peel the skin and tough outer edge off the outsides of the butternut squash. Dice into small pieces approximately 1-inch in size.
- In a bowl, mix together bread crumbs with garlic powder, chipotle chili, sea salt, and cumin. Pour nondairy milk into another bowl. In a third bowl, coat the diced pieces of squash in all-purpose flour until well coated.
BUTTERNUT SQUASH TACOS - THYME & LOVE
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Cuisine American; VeganCategory Entree; TacosServings 2Total Time 40 mins
- In a large dutch oven heat the oil over medium high heat. Add the onion and cook until softened, about 4-5 minutes.
- Add garlic and cook 1 minute. Add the spices {cumin, paprika, chili powder, oregano} and stir, making sure to coat all the onions with the spice mixture.
- Pour in the broth and let the liquid cook 2-3 minutes. Lower heat to a simmer and cover the pot. Cook 15 minutes, or until the butternut squash is tender. Add salt and pepper to taste.
BUTTERNUT SQUASH TACOS - I HEART VEGETABLES
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5/5 (2)Total Time 40 minsCategory TacosCalories 369 per serving
- Drizzle 2 tablespoons of oil onto the sheet pan, toss the chickpeas and butternut squash with the olive oil, taco seasoning, salt, and pepper
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LOW NICKEL BEET AND BUTTERNUT SQUASH TACOS – NICKEL FOOD ...
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5/5 (1)Category Dinner, Low Nickel, LunchCuisine MexicanTotal Time 1 hr
- To prepare the beets, first cut off both the top stem and bottom. Peel the beets. Next carefully dice the peeled beets into 1 inch pieces and place the diced butternut squash in a separate medium sized Pyrex glass pan. Lastly, drizzle the ½ Tablespoon of olive oil over the diced beets and ensure all the pieces are flat and evenly coated.
- To prepare the butternut squash, cut off both the top stem and bottom of the butternut squash. Peel the butternut squash and carefully cut it in half, vertically. Next using a large spoon, scoop out the inner seeds and soft stringy insides. Lastly dice the peeled butternut squash into 1 inch pieces and place them flat in a large 9x13 Pyrex glass pan. The larger the cubes of butternut squash, the longer it will take to cook.
- In a small bowl, mix the ½ teaspoon chili powder, ½ teaspoon paprika, cumin, ½ teaspoon, ½ teaspoon garlic powder, ½ teaspoon sea salt and 2 Tablespoons olive oil. Then drizzle the mixed seasoning on the oiled on the butternut squash, tossing the butternut squash to ensure all of the pieces are evenly coated in the oiled seasoning. Leave out some of these seasonings out as they'll be used to make the lime cream sauce.
BUTTERNUT SQUASH AND BEAN TACOS RECIPE - REAL SIMPLE
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4/5 (38)Total Time 25 minsCategory FoodCalories 390 per serving
- Heat the oil in a large skillet over medium heat. Add the squash, cumin, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 11 to 13 minutes. Add the beans and ¼ cup water and cook until heated through, 1 to 2 minutes.
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Servings 2Category Detox & Cleanse Recipes
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- 3. Prepare a wide shallow saucepan with simmering water and blanch the slices until just tender, about 1 minute. Remove to a plate or baking sheet until ready to use.
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BUTTERNUT SQUASH TACOS RECIPE - CLEAN FOOD DIRTY GIRL
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5/5 (1)Estimated Reading Time 8 mins
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4.9/5 (37)Total Time 30 minsCategory EntreeCalories 454 per serving
- Preheat oven to 375 degrees F (190 C). Add cubed butternut squash to a baking sheet and drizzle with oil, and add the spices. Toss to combine, then bake for 15-20 minutes, or until tender.
- Add beans to a small saucepan over medium-low heat and cook until bubbly, then turn off heat and cover to keep warm.
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- Toast garlic cloves, jalapeno and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and soft, 5 to 7 minutes.
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5/5 (7)Estimated Reading Time 2 minsCategory DinnerTotal Time 55 mins
- Heat oven to 400 degrees Fahrenheit. On a large sheet pan, toss together the butternut squash, olive oil and all the spices until everything is coated. Roast butternut squash until fork tender, about 40 minutes, flipping once.
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5/5 (4)Total Time 35 minsCategory Main CourseCalories 438 per serving
- Remove the chorizo from its casing and cook in a large skillet, about 4 minutes over a medium heat.
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BUTTERNUT SQUASH TACOS WITH CHIPOTLE BLACK BEANS {VEGAN ...
From avocadopesto.com
4.2/5 (9)Total Time 35 minsCategory DinnerCalories 734 per serving
- In a bowl toss together squash, 1 tablespoon olive oil, paprika and salt. Bake in preheated oven on aluminum foil lined baking sheet for 20-25 minutes or until soft.
- Heat pan over medium heat and add 1 tablespoon olive oil. Add red onions and chipotle peppers. Cook for a couple mins and add the black beans. Add cumin and salt. Cook for a few minutes, mixing occasionally.
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From greenletes.com
Servings 4Total Time 40 minsCategory Main CourseCalories 414 per serving
- In a small bowl, whisk together 2 tablespoons vegetable oil, chili powder, honey, salt and 1 tablespoon of lime juice.
- In a large bowl, mix together the butternut squash cubes and marinade mixture. Stir until the squash is evenly coated. Lay out the squash on a baking pan and bake for 30 minutes.
- While the squash cooks, mix the cabbage, remaining 1 tablespoon of vegetable oil and 1 tablespoon of lime juice. Set aside.
VEGAN BUTTERNUT SQUASH TACOS WITH CRISPY BRUSSELS SPROUTS ...
From thissavoryvegan.com
- Add the butternut squash, 1 tbsp of olive oil and the taco seasoning to one baking sheet. Toss to coat evenly. Add the brussels sprouts, shallot, 1 tbsp of olive oil, smoked paprika, oregano and a pinch of salt & pepper to the other baking sheet. Toss to coat evenly.
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