By CSA Member Rebekah W.
Extra Thoughts: This recipe is fantastic! You won’t miss the meat at all with the meatiness of the butternut squash and the sweet and spicy flavor. All the ingredients go perfectly together.
Food Prep: If you do not have a heavy duty peeler you can simply use a large sharp knife and slice the skin away. It’s easiest to do this while the squash is still whole.
Ingredients:
1 Butternut squash
2 Tablespoons olive oil
1 1/2 Teaspoons salt
1 1/2 Teaspoons cayenne pepper
Cabbage ( I used red cabbage but any cabbage will do)
1 Candy onion
Lettuce
Cilantro
1 block of queso fresco Cheese
Corn tortillas
Cilantro Lime sauce (can purchase in most stores)
1. Heat oven to 425 degrees. Cut off the stem and bottom end of the squash. Slice in two, just where the squash begins to widen. Cut the wider end in half and spoon out the seeds. Use a heavy-duty peeler to peel away the skin, making sure to peel green streaks off, as they can be a little tough. Now cut into even sized cubes.
2. Toss cubes with olive oil, salt, and cayenne pepper. Spread squash in single layer onto the lined sheet pan. Do not crowd cubes or they will not brown.
3. Bake squash, turning squash once and rotating pans once, until edges are lightly browned and centers are tender; 30-35 minutes.
4. Chop the cabbage and onion into slices. Set aside.
5. Warm corn tortillas in a skillet for a couple of minutes on both sides.
6. Assemble the tacos by layering cabbage, onion, and lettuce first, then add squash and crumbles of queso fresco cheese, drizzle the cilantro lime sauce over top and garnish with cilantro.