Butternut Squash Tacos with Red Cabbage Slaw

While the rest of the country trudges through the bitter cold, it feels like summer in Los Angeles. This summer weather is making me crave Mexican food big time. Tacos are one of my favorite Mexican dishes to make because they are totally free form, aka there are no rules. I may appear to be an organized recipe creator but I’m more of a toss in a handful and use whatever you randomly have in the fridge kind of home cook. These tacos have a nice bright flavor with a touch of hearty sweetness from the squash. I’ll be making these puppies for my next get together and I hope you will too.

Butternut Squash Tacos with Red Cabbage Slaw
Serves 5-6

INGREDIENTS

Gluten free corn tortillas

Squash base

1/2 butternut squash
1 teaspoons cumin
1 teaspoon salt
1 tablespoon of olive oil
5 cloves of garlic

Cabbage slaw

2 cups cabbage
2 tomatoes
1/4 cup cilantro
1 teaspoon salt
1 teaspoon crushed Aleppo peppers
1 tablespoon olive oil
1/4 cup Braggs raw apple cider vinegar

RECIPE

Preheat oven to 350
Cut squash in half lengthwise and place on oiled baking sheet
Cook at 350 for 1 hour
Remove squash from oven and set aside to cool
Peel and chop garlic and add to oiled satué pan on medium heat
Satué garlic for 3 minutes or until tender
Scoop seeds out of squash
Scoop soft squash into a medium bowl
Mash squash
Add satuéd garlic, cumin, and salt to bowl
Stir contents of the bowl until all items are well incorporated, set aside
Thinly slice cabbage and add to a medium bowl
Dice tomatoes and add to bowl
Julienne cilantro and add to bowl
Add oil, vinegar, salt, and crushed pepper to bowl
Stir contents of the bowl until all items are well incorporated
Warm tortillas in a dry pan on medium heat

Assemble taco by layering squash onto warm tortilla and topping with cabbage slaw

Truly enjoy