Butternut Squash Tacos
Butternut squash tacos! Yeap, you read that right. I can’t get over the delicious fall flavor of butternut squash so I’m incorporating it into everything I can. + it’s full of vitamins & antioxidants! I honestly had high hopes for these tacos & they did nottt disappoint, get ready to up your taco Tuesday game!
Ingredients:
1 butternut squash
1lb. boneless skinless chicken strips
1/2 white onion chopped
1 garlic clove
1 1/2 tsp. Chili powder
1/2 tsp. Paprika
1/2 tsp. Cumin
6 Siete Foods cassava tortillas
Avocado oil
Salt + pepper
Goat cheese
Fresh sage
Method:
Preheat oven to 400°F. Cut squash in half lengthwise, & scrape out inside. Drizzle with ~1tsp. avocado oil + salt & pepper. Place inside down on parchment lined baking sheet. Bake for 40 min. While that’s baking, heat a cast iron skillet w/ ~1/2 tbsp. Avocado oil. Place the chicken in the skillet and cook for ~8 mins on each side, or until thoroughly cooked through. Remove the chicken from heat, add 1 tsp. avocado oil back to the pan + onion and garlic clove. Sauté for ~8 mins. When the squash is done cooking let it cool & then remove the skin. Place the squash, onion + garlic, & remaining seasonings in a blender & blend until smooth. Keep the cast iron on over the heat and place the tortillas in there to heat up so they don’t break. Cube the chicken and mix with 1 cup of the butternut squash sauce. Use this to stuff the tortilla shells and place back in the cast iron. Spoon a little bit more sauce onto the top of each shell. Bake at 375° for 10 mins. Top with goat cheese and a few sprigs of chopped fresh sage. Enjoy!!!
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