Spicy Squash Tacos Recipe
By
Aida Mollenkamp
Difficulty: Easy |
Total Time:
30 mins
|
Active Time:
|
Makes:
4 to 6 servings
As prepared here, the squash is flavorful enough to stand on its own as a side dish with Latin flair, but we prefer to layer it in tortillas with cheese, pickled jalapeños, and any other taco toppings we can get our hands on.
This recipe was featured as part of our Fall Ingredients photo gallery.
INSTRUCTIONS
Heat 1 tablespoon vegetable oil in a medium frying pan over medium heat. When it shimmers, add 1 cup small-dice onion and 1 teaspoon chipotle powder, ancho powder, or chili powder, season with salt, and cook, stirring occasionally, until softened, about 3 minutes. Add 2 cups small-dice butternut squash and 1/2 cup vegetable broth. Stir to coat the squash and cook until knife tender, about 10 minutes. Make tacos by filling corn tortillas with 1/4 cup squash mixture and topping with crumbled queso fresco, pickled jalapeños, and other toppings of your choice.
Black beans, cumin and garlic will be added to my version mmmmmmmm!
or goat cheese!
sounds good..how about spanish paprika instead of chipotle powder and feta instead of queso fresco?