To kick off the New Year, I hosted my first “Sunday Family Dinner” of 2014 this weekend. At the dinner I premiered three new recipes including Chipotle Pulled Pork Dip, Mexican Chicken Cheesy Penne and these delicious Butternut Squash Tacos I prepared for my favorite vegetarian, Miss Courtney!
I sautéed up the butternut squash with delicious spices, piled it in warm tortillas and topped it with crispy onion strings for a little crunch. The result was a delicious and simple vegetarian dish, perfect for Taco Tuesday!
- 1 medium butternut squash (peeled & cubed)
- 4 tbsp olive oil (divided)
- 1 tsp cumin
- ½ tsp nutmeg
- ½ tsp chili powder
- 8 small tortillas
- 1 cup crispy onion strings*
- 2 tbsp fresh cilantro
- 2 tbsp avocado cream sauce (click link for recipe)
*I attempted to make a healthier, gluten free version of crispy onion strings which you see pictured above… needless to say, I’m going to keep attempting the recipe! In the mean time I recommend purchasing them already prepared at the store. If you’re going gluten free simply omit the crispy onion strings and add crisp, fresh diced peppers, like I did!
Begin the recipe by peeling and dicing the butternut squash into small cubes.
In a large skillet, add 2 tbsp. olive oil, place on the stove over medium heat. When warm, add the butternut squash. Sauté for 2-3 minutes, then add the spices.
Sauté for another 2-3 minutes, then add the additional 2 tbsp. of olive oil.
Continue to sauté over medium heat until the squash is fork-tender, about 10 minutes.
Pile the squash into tortillas and top with crispy onions, cilantro and avocado cream sauce.
You can also add diced red peppers, jalapeños or any of your other favorite taco toppings!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: Omit the crispy onion strings and use corn tortillas to make this recipe gluten free.