Tuesday, February 4, 2020

Southwest Peanut Butternut Squash OR Sweet Potato Tacos

There are so many ways to fill a taco, without using "meat substitutes." Beans, grilled vegetables, bbq pecans, tofu, corn, or in this case...butternut squash or sweet potatoes.

Southwest Peanut Butternut Squash OR Sweet Potatoes
This tastes great on its own or as a side, but it also makes a lovely addition to a salad or bowl, or even in quesadillas! And, of course, tacos!

2 pounds (908 g) peeled and cubed butternut squash OR sweet potato
2 tablespoons (30 ml) mild flavored oil
2 tablespoons (16 g) taco seasoning (see recipe below)
1/2 cup (56 g) chopped peanuts
1 cup sweet white onion, diced
1 tablespoon (9 g) minced garlic

Toss squash or sweet potato with oil and taco seasoning to coat.

If using Squash:
Preheat a large pan with a lid over medium high heat. Add seasoned squash to the pan and sauté for about 5 minutes, stirring and tossing often.
Cover and cook for about 20 minutes, returning to toss often to prevent burning and ensure they get browned and soft on all sides.
Remove lid and add in peanuts, onions, and garlic. Stir and toss to combine.
Continue to cook with the lid off for about 5 more minutes, stirring regularly, until squash is soft and tender and onions and peanuts are slightly browned.

If using Sweet Potato:
Preheat oven to 425 F.
Arrange in a single layer on a parchment lined baking sheet. Bake for 20 to 25 minutes, tossing half way through.
Remove from oven. Carefully add in peanuts, onions, and garlic. Toss to combine.
Bake for an additional 15 minutes, or until potatoes are fork tender, and peanuts, onions, garlic are browned.

Yield: 4 to 6 servings

Taco Seasoning
You can make your own taco seasoning by mixing together the following ingredients and storing it in an air-tight container.

1 tablespoon (8 g) garlic powder
1 tablespoon (8 g) onion powder
1 tablespoon (13 g) sugar
1 tablespoon (6 g) ground cumin
1 tablespoon (7 g) paprika
2 tablespoons (14 g) chili powder (I use HOT chili powder)
1 1/2 teaspoons salt

Place all ingredients in a small airtight container and shake vigorously.
Two tablespoons of this mix roughly equals one packet of store-bought taco seasoning, or enough to season the equivalent of 1 pound of protein.

Yield: Almost 1/2 cup (60 g)

Creamy Cilantro Lime Sauce
This sauce will quickly become a household favorite! I’m never without a squeezy bottle full in my refrigerator.

12 ounces (340 g) soft silken tofu
3/4 cup (180 ml) vegetable oil
1 tablespoon (10 g) minced garlic
3 tablespoons (45 ml) lime juice
1 cup (16 g) fresh cilantro
2 tablespoons (30 ml) rice vinegar
1/2 teaspoon red chili flakes, more or less to taste
1/2 teaspoon mustard seed
1/2 teaspoon sea salt, more or less to taste

Add all ingredients to a blender and blend until silky smooth.
Keep refrigerated for up to 2 weeks in an airtight container.

Yield: 1 1/2 cups (355 ml)

Assemble Your Tacos
Don’t forget to cook those corn tortillas!

Corn Tortillas, toasted until browned
Shredded Lettuce or Cabbage
Southwest Peanut Butternut Squash
Finely Diced Onion
Chopped Cilantro
Cilantro Lime Crema
Wedge of Lime
Hot Sauce, optional

Layer on lettuce, then squash, then top with cilantro and onion.
Drizzle on a generous amount of Creamy Cilantro Lime Sauce and serve with a wedge of lime.
Add hot sauce, if desired.

1 comment:

Teresa Halminton said...

This dish looks so yum! Thank you for the nice recipe.
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