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 HUMMUS WITH SCARY BAKED TORTILLA CHIPS
Provided by Trisha Yearwood
Categories appetizer
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
- Toss the butternut squash with 2 tablespoons of the olive oil and some salt and pepper. Transfer to one of the prepared baking sheets and roast until golden brown, 35 to 45 minutes. During the last 5 to 10 minutes of the squash roasting, add the cleaned squash seeds to the other prepared baking sheet and toss with 2 tablespoons olive oil and a large pinch of salt. Roast until puffed and brown, 5 to 10 minutes. Let the squash cool slightly.
- Put the garlic in a food processor and process to break it up a little. Add the squash, chickpeas, lemon juice, tahini and some salt and pepper and puree until smooth. With the processor running, slowly drizzle in the remaining 3/4 cup olive oil to incorporate. Taste for seasoning, adding more salt and pepper if desired.
- Lower the oven temperature to 350 degrees F. Line a baking sheet with parchment.
- Cut the tortillas into scary shapes with Halloween cookie cutters (you may need to stack the tortillas to press the cutters through) and transfer to the prepared baking sheet. Bake until crispy, 12 to 16 minutes.
- Top the hummus with a drizzle of olive oil and the roasted squash seeds. Serve with the scary tortilla chips.
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 HUMMUS
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees.
- Place the butternut squash on a sheet pan and drizzle with the olive oil. Sprinkle with the cinnamon, 2 teaspoons salt, and 1 teaspoon pepper. Toss with your hands and spread the squash out in one layer on the pan. Roast for 25 minutes, until tender, and set aside for 15 minutes to cool.
- Reserve 1/4 cup of squash for the garnish and transfer the rest to the bowl of a food processor fitted with the steel blade. Add the chickpeas, yogurt, tahini, lemon juice, garlic, Sriracha, 1 tablespoon salt, and 1 teaspoon pepper and pulse until coarsely processed but not pureed. Add 1/4 cup of the reserved chickpea liquid and pulse a few times to combine. If the hummus is too thick, add more liquid a few tablespoons at a time. Taste for seasonings, transfer to a serving bowl, garnish with the reserved butternut squash, drizzle with maple syrup, if desired, and serve at room temperature with toasted pita bread.
ROASTED SQUASH HUMMUS
Provided by Molly Yeh
Time 1h
Yield about 2 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Remove the seeds from the squash. Brush with a thin layer of olive oil and sprinkle with 1/4 teaspoon salt. Place on a baking sheet, cut-side down. Roast until tender when pierced with a knife, 30 to 40 minutes. Let cool completely.
- Scoop the flesh of the cooled squash into a food processor, discarding the skin. Add the chickpeas, tahini, chipotle, lemon juice and 3/4 teaspoon salt. Process until mostly smooth. With the machine running, drizzle in the olive oil and process until very smooth and creamy, about 1 minute. Transfer to a serving bowl and drizzle with olive oil, then sprinkle with sesame seeds and chili powder to garnish.
AVOCADO HUMMUS
Steps:
- Combine the hummus, avocados, lemon juice and cayenne in a food processor and puree until smooth; add salt to taste.
- Transfer the hummus to a shallow bowl. Drizzle with a little olive oil and sprinkle with a little cayenne. Serve with the assorted sliced vegetables.
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