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Sunday, February 25, 2024

Roasted Butternut Squash Tacos

While it may officially be pumpkin spice season, it’s also that time of year where the menus of your favorite restaurants begin to incorporate that other of most famous fall ingredients — butternut squash. Chef Aris Cabrera uses the delightfully sweet, nutty winter gourd in various preparations at The Grill at Quail Creek in Green Valley, Arizona. It’s located at 1490 Quail Range Loop, Green Valley, AZ 85614 and reservations can be made at 520-393-5806.

Makes 6-8 tacos

1 butternut squash, peeled and small diced
2 ounces olive oil
Salt and pepper to taste
Black bean salsa (recipe below)
1 avocado, diced
1 cup shredded cabbage
3 ounces toasted pepitas
6-8 flour or corn tortillas of your choice (taco size)

Black Bean Salsa
8 ounces drained and cooked black beans
1 green onion, diced
4 tablespoons grilled corn
1 teaspoon lime juice
1⁄4 teaspoon chili flakes
1 jalapeño, diced
2 tablespoons cilantro, chopped
Salt and pepper to taste

Mix all ingredients together in a bowl and set aside.

Preheat your oven to 350 F degrees. Toss the squash with the olive oil, salt and pepper. Place it in a roasting tray and cook for 10 minutes. Remove tray from oven and allow to cool. Warm tortillas, then top with squash, avocados, black bean salsa, cabbage, and pepitas.

Find more recipes in our Savor section.


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