"These butternut squash tacos are pretty easy and fun to make! Baked cubes of butternut squash are coated in spices and served up with smoky smashed pinto beans, a creamy-dreamy sauce, and pickled red onions. You have plenty of time to fix up the other components while the squash cooks (about 30 minutes). These make for a super satiating vegan dinner."
"If you can find pre-diced butternut squash at your grocery store, these tacos come together even faster! I smash up the pinto beans with chipotle salsa for some big time flavor with minimal effort. Spread them out on a warm tortilla, top with the golden and tender squash, and drizzle with our creamy sauce. Every bite is smoky, spicy, creamy, and a bit sweet."
"I did try a few variations on the squash prep for this butternut squash tacos recipe. One version with cornstarch and one with cornmeal in the coating-both in an attempt to get a crunchy edge. Neither worked out great, and honestly? Sometimes simpler is better. I love the soft little cubes with loads of savory pantry spices. Similar to the squash, I tried a couple variations on the sauce-one with fresh garlic and one with just garlic and onion powders."
Baked cubes of butternut squash are coated in spices and roasted for about 30 minutes until golden and tender. Pinto beans are smashed with chipotle salsa to create a smoky, flavorful base that spreads easily on warm tortillas. A creamy cilantro-lime sauce made with garlic and onion powders highlights fresh cilantro and lime brightness. Pickled red onions add tang and contrast. Pre-diced squash accelerates prep. Attempts to achieve extra crunch using cornstarch or cornmeal were less successful, so softer cubes with savory pantry spices are preferred. These elements combine into a satiating, smoky, spicy, creamy, and slightly sweet vegan dinner.
Read at The First Mess
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