Butternut Squash Tacos - Vegetarian, Vegan | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Butternut Squash Tacos - Vegetarian, Vegan | The Nibble Webzine Of Food Adventures
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RECIPE: Vegan Butternut Squash Tacos Al Pastor

Here’s a treat for Cinco de Mayo that happens to be vegan: Tacos Al Pastor

Al pastor is a dish from central Mexico that is an adaptation of shawarma, the spit-grilled meat brought by Lebanese immigrants to Mexico. Shawarma is similar to Turkish döner kebab and the Greek gyros.

The dish— Mexican street food—is made from thinly sliced pork that has been seasoned with chiles and pineapple, and roasted on a vertical spit.

This vegan version from McCormick replaces the meat with nutty, roasted butternut squash and a slew of seasonings.

The tacos are layered in corn tortillas with pineapple, crunchy cabbage or radishes, a squeeze of fresh lime, and an optional onion garnish.

Prep time is 20 minutes, cook time is 35 minutes. Calories per serving: 130.

Ingredients For 10 Tacos

  • 1/4 cup extra-virgin olive oil
  • 4 teaspoons McCormick ancho chile pepper
  • 2 teaspoons McCormick garlic powder
  • 1-1/2 teaspoons McCormick ground cumin
  • 1-1/2 teaspoons McCormick oregano leaves
  • 1 teaspoon McCormick ground coriander
  • 3/4 teaspoon McCormick smoked paprika
  • 1/8 teaspoon McCormick ground cloves
  • 2 teaspoons salt, divided
  • 1/8 teaspoon McCormick coarse-ground black pepper
  • 2 pounds butternut squash, peeled, seeded and cut into 1/2-inch cubes
  • 1/2 pineapple, peeled, cored and sliced into rings
  • 4 tablespoons lime juice, divided

    Butternut Squash Tacos
    [1] Butternut squash tacos with a layering of flavors (photo courtesy McCormick).

    Butternut Squash
    [2] Butternut squash (photo courtesy Good Eggs).

  • 2 cups shredded green cabbage (cups—substitute thinly-sliced radishes)
  • Corn tortillas, warmed
  • Optional garnish: chopped white onion and or thinly-sliced radishes (if radishes are not substituted for the cabbage)

    1. PLACE one oven rack in lowest position and another rack in highest position. Preheat the oven to 450°F.

    2. MIX the oil, spices, 1-3/4 teaspoons of the salt, and the pepper in a large bowl with wire whisk. Add the squash and toss to coat evenly. Arrange the squash in single layer on parchment-lined shallow baking pan. Set aside.

    3. ARRANGE the pineapple slices in single layer on a separate parchment-lined shallow baking pan. Drizzle with 2 tablespoons of the lime juice.

    4. PLACE the pan with squash on lowest oven rack. Place the pan with pineapple on highest oven rack. Roast 30 to 35 minutes or until squash is tender and lightly browned, stirring the squash and flipping the pineapple halfway through cooking. Meanwhile…

    5. TOSS the cabbage with the remaining 2 tablespoons of lime juice and 1/4 teaspoon salt in large bowl. Set aside.

    6. REMOVE the squash and pineapple from the oven and let them cool slightly. Chop the pineapple into bite-size chunks.

    7. TO SERVE: Layer the squash and pineapple in warm corn tortillas. Top with the cabbage or radishes and the chopped white onion.

    Serve them at breakfast, lunch and dinner. Plus a recipe for Cucumber Radish Salad.

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