Taco Of The Month: Butternut Squash Tacos
Recipe by Demi
When I started thinking of a taco recipe for this month I wanted something that really invoked the spirit of December. I went back and forth for awhile on a base for the taco and finally settled on butternut squash. Butternut squash is a quintessential winter food staple for me and it only seemed natural. This is a super delicious recipe that comes together very quickly and is easy to whip up in large batches which makes it perfect for get-togethers. The flavors in this taco all play very well off each other to create a decadent yet balanced winter taco. I hope everyone enjoys this one as much as I do!
For this recipe I like to use our original flavor tortillas. There is a lot of good stuff going on in this taco and you don't want any unnecessary flavors taking away from it.
- 2.5 lbs butternut squash (cubed)
- 2 tsp sea salt
- 1/2 tsp cayenne pepper
- 2 tsp dried thyme leaves
- black pepper (to taste)
- olive oil
- roasted & salted pepitas
- plain goat cheese
- pomegranate seeds
- fresh sage leaves
- NM original tortillas
- Preheat oven to 425.
- Place the squash on a large baking sheet, drizzle with olive oil and coat with salt, cayenne pepper, dried thyme and fresh cracked black pepper. Mix with hands to make sure each piece of squash is seasoned. Roast in oven for 20 minutes.
- Rinse the fresh sage leaves in water and pat dry with paper towels. Heat a moderate amount of olive oil in a small saucepan over medium-high heat, enough to cover the bottom. Set a small plate covered in paper towels nearby (I highly recommend a splatter screen, it will pop). Once the oil is hot enough start frying the sage in small batches. This is a quick process, the leaves will turn a dark green when finished. Using a slotted spoon transfer the leaves to the paper towel covered plate.
- Warm the tortillas either on a flattop or over the open flame from the stove and set aside in either a tortilla warmer or wrap in a kitchen towel to keep warm.
- To build the taco place a generous amount of the squash and top with pepitas, crumbled goat cheese, pomegranate seeds and a few fried sage leaves. Enjoy!