Butternut Squash Tacos

Chef Eli’s
Butternut Squash Tacos

Butternut Squash, Carrot- Blue Sky Organics Litchfield Park, AZ

Onion- Arevalos Farm McNeal, AZ

Garlic- Forever Yong Farm Amado, AZ

August 11th, 2021

Ingredients:

1 Butternut squash

½ t. oil

¼ t. salt

Chorizo or Soyrizo

Tortillas (I recommend corn)

Greek yogurt (or sour cream or crema Mexicana), 1-2 t. per taco

Cilantro, roughly chopped

Procedure:

  1. Preheat the oven to 400°F.

  2. Cut butternut squash in half lengthwise. (Or, cut it in half across the neck and turn onto flat sides to slice lengthwise.)

  3. Scoop out seeds with a spoon. Place squash on baking sheet.

  4. Drizzle with oil and sprinkle with salt. Bake for 40 - 60 minutes, until squash is tender but not overly soft.

  5. Heat skillet on medium high heat. Add a small drizzle of oil. When oil shimmers, add chorizo and cook thoroughly. Remove from pan and reserve

  6. Using a paring knife, slice a 1x1 centimeter grid into the flesh (don’t slice through the skin). Use a spoon to scoop out flesh. Taste and season as needed

  7. Warm tortillas. Spread each with yogurt and top with squash and chorizo. Sprinkle with cilantro and enjoy!