Acorn Squash Tacos

Name: Acorn Squash Tacos
Ingredients: 1 acorn squash; 1/2 medium onion, chopped; 1/2 red bell pepper, chopped; 1 jalapeno, minced; 3 garlic cloves, minced; 1 tablespoon butter; 1 tablespoon olive oil, plus more; olive oil, for roasting; 1/4 teaspoon coriander; 1/4 teaspoon cumin; salt and pepper; 1 tablespoon cilantro, chopped; tortilla; fresh salsa (this recipe will have to come another day); tomatoes; sour cream

16 ingredients

5 steps

Ingredients

1 acorn squash
1/2 medium onion, chopped
1/2 red bell pepper, chopped
1 jalapeno, minced
3 garlic cloves, minced
1 tablespoon butter
1 tablespoon olive oil, plus more
olive oil, for roasting
1/4 teaspoon coriander
1/4 teaspoon cumin
salt and pepper
1 tablespoon cilantro, chopped
tortilla
fresh salsa (this recipe will have to come another day)
tomatoes
sour cream

Directions

1

Slice squash in half length-wise. Scoop out seeds, then horizontally cut the fruit into 1/2 inch-thick slices.
2

Drizzle with olive oil and season with salt and pepper, then roast at 450 degrees F for about 20 minutes. When cooked and cooled, peel the squash and set aside.
3

Over medium heat, melt the butter with the olive oil. (For a vegan version, skip the butter and double the oil).
4

Then, saute the onions, red pepper, jalapeno, and garlic until garlic is fragrant and the onions have softened. Add the dry spices, then stir in cooked squash.
5

Season to taste, and pile the filling into warmed tortillas. Garnish with cilantro, fresh salsa, tomatoes and sour cream for the dairy-eaters.