Squasho Tacos
Yield 8 tacos
Free of: gluten and top 9 allergens.
Just in time for Taco Tuesday!
Ingredients
1 large butternut squash (about 2-1/2 pounds), peeled and cut into 1-inch cubes
1 tbsp olive oil
1/2 tsp salt
1/8 tsp black pepper
1/4 cup sweet chili sauce, such as Sky Valley Sweet Chili Sauce
2 tbsp molasses
1 tbsp minced green onions
2 tsp sriracha
16 corn tortillas or 8 gluten-free flour tortillas
4 cups creamy coleslaw
Chopped green onions, garnish
Instructions
- Preheat the oven to 425-degrees F. Measure out 6 cups of butternut squash cubes and place in a large bowl. Add oil, salt, and pepper. Toss well until evenly coated. Arrange the squash in a single layer on a parchment paper lined baking sheet, making sure they have a little space between them. Cook butternut squash for about 20-25 minutes until the squash is tender and lightly golden on the edges.
- While the squash is roasting, prepare the sauce by whisking together the chili sauce, molasses, green onions, and sriracha in a small bowl until well blended.
- Heat the tortillas and keep warm.
- Place warm squash cubes in a bowl and add the sauce, tossing to combine and coat all cubes with the sauce.
- If using corn tortillas, stack 2 together and fill with ½ cup of roasted squash and top with ½ cup coleslaw. If using flour tortillas, use 1 tortilla per taco. Garnish with chopped green onions, if desired.
Notes
How to Peel Butternut Squash
To make the squash easier to peel, microwave the whole squash for about 30 seconds.
Lay the butternut squash on its side on a large cutting board. Using a chef’s knife, cut off about ½-inch from the bottom of the squash. Then cut off ½-inch from the stem end. Holding the squash in one hand, use a sharp vegetable peeler in the other hand to peel all of the skin off of the squash, while carefully holding the squash with your other hand. Discard the peel.
Stand the peeled squash upright on the cutting board. If it’s wobbly, make another cut at the bottom to even it out. Make one long cut, down the middle from the top to bottom. Use a spoon to scoop out the seeds and pulp from the squash cavity.
Lay the squash halves, cut side down on the cutting board. Cut in half crosswise. Working with one piece at a time, cut the squash into 1-inch slices, lengthwise. Lay the slices down (you can stack a few at a time) and make another set of lengthwise cuts. Then cut crosswise to make cubes.
Courses Mains
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/squasho-tacos/