Acorn Squash Tacos
- 1 acorn squash
- 1/2 medium onion, chopped
- 1/2 red bell pepper, chopped
- 1 jalapeno, minced
- 3 garlic cloves, minced
- 1 tablespoon butter
- 1 tablespoon olive oil, plus more
- olive oil, for roasting
- 1/4 teaspoon coriander
- 1/4 teaspoon cumin
- salt and pepper
- 1 tablespoon cilantro, chopped
- tortilla
- fresh salsa (this recipe will have to come another day)
- tomatoes
- sour cream
- Slice squash in half length-wise. Scoop out seeds, then horizontally cut the fruit into 1/2 inch-thick slices.
- Drizzle with olive oil and season with salt and pepper, then roast at 450 degrees F for about 20 minutes. When cooked and cooled, peel the squash and set aside.
- Over medium heat, melt the butter with the olive oil. (For a vegan version, skip the butter and double the oil).
- Then, saute the onions, red pepper, jalapeno, and garlic until garlic is fragrant and the onions have softened. Add the dry spices, then stir in cooked squash.
- Season to taste, and pile the filling into warmed tortillas. Garnish with cilantro, fresh salsa, tomatoes and sour cream for the dairy-eaters.
acorn, onion, red bell pepper, garlic, butter, olive oil, olive oil, coriander, cumin, salt, cilantro, tortilla, fresh salsa, tomatoes, sour cream
Taken from www.food.com/recipe/acorn-squash-tacos-330767 (may not work)