Butternut Squash Tacos + Avocado
What to eat: Butternut Squash Tacos
These tacos are unexpected and the perfect winter meal. They're also vegan and gluten-free! Make these beauties in the middle of winter when most taco toppings are out of season. It's a good idea to avoid tomatoes that, let's face it, were definitely picked at a milky shade of green in a country far, far away.
- corn tortillas
- cooked and cubed butternut squash
- onion diced
- green onion diced
- spices (I used garlic powder, pepper, cumin and salt)
- Dice onions and green onions. Bring to a simmer with your favorite cooking oil (I used coconut oil because I love the added flavor).
- Put corn tortillas on the top shelf the oven and cook under broil for 4-8 minutes or until they start turning brown. I do this while I continue on with steps 3 and 4.
- Add cubed butternut squash. I used Stahlbush Island Farms frozen butternut squash because it is easy to prepare, and I know that it is picked at the peak of ripeness so it will have a ton of flavor. I also work for them, so I'm kind of biased.
- Once the butternut is cooked through, add greens and your choice of spices. I used garlic powder, pepper, cumin and salt.
- If you haven't already, remove the corn tortillas and dish the butternut mixture into the shells. I added avocado and parsley on top of mine. Cilantro would also work.