[an error occurred while processing this directive] Joshna’s Butternut Squash Tacos - Steven and Chris
Joshna’s Butternut Squash Tacos

Joshna’s Butternut Squash Tacos


Who needs meat when veggies taste this good!

By Joshna Maharaj


Makes 12 tacos

1 can chipotle peppers in adobo sauce
2 poblano peppers
1/2 large butternut squash (about 3 cups), cubed
1 1/2 tbsp olive oil, divided (plus additional for heating tortillas)
1 tbsp minced garlic, divided
1 tsp cumin seeds, toasted and ground, divided
pinch of cayenne pepper
1 ripe plantain (about 1 1/2 cups), peeled and chopped
1 large onion (about 2 cups), diced
2-3 tbsp cilantro, coarsely chopped
1 tbsp fresh lime juice
Sea salt and freshly ground pepper, to taste
2 dozen corn tortillas
6 oz. white cheddar cheese (about 1 1/2 cups)
grated romaine lettuce, cut into ribbons
crème fraiche, crema fresco or sour cream
your favourite salsa or pico de gallo

  1. To make chipotle purée, process chipotle peppers in adobo sauce in a small food processor or blender. Set aside.
  2. Rub poblanos with oil and place them on a stovetop grill or directly over an open flame. Grill over medium-high heat and turn, using metal tongs, until skins are evenly blistered and charred. Remove from heat, transfer to a bowl and cover with a plate or lid; they'll steam as they cool.
  3. Once the chilies are cool, peel them, removing as much of the charred skin as you can. Make a lengthwise slit in each and remove stem and seeds. Once peeled, dice and set aside (should yield about 1/2 cup).
  4. In a baking dish, toss squash with 1/2 tbsp olive oil, 1/2 tbsp garlic, 1/2 tsp cumin, 1/4 tsp salt and a pinch each of black and cayenne pepper. Roast until tender, 15-20 minutes. Set aside.
  5. Bring a small pot of water to a boil and drop in plantains. Return to a boil, lower heat and simmer until tender, about 10 minutes. Drain, discard water and mash the plantains with a fork.
  6. Heat remaining olive oil in a large sauté pan and add onions, 1/4 tsp salt and a pinch of pepper. Cook over medium heat until onions begin to soften, about 3 minutes. Add remaining garlic and cook 1 minute more. Stir in peppers, remaining cumin, 1/4 tsp salt and cayenne and cook until tender, about 4 minutes. Add water as needed to keep vegetables from sticking to pan.
  7. Stir in plantains, squash and 1 tsp chipotle purée and cook together for 1 minute. Add lime juice and cilantro and season to taste with salt and pepper. Keep the filling warm over low heat. Have all your ingredients, including the toppings, ready before you begin to craft the tacos.
  8. To assemble, heat a little oil in a skillet and place two tortillas on top of each other. When the tortillas are soft and heated through, flip over and heat other side. Sprinkle each tortilla with 2-3 tbsp of cheese and spread 1/2 cup of filling across the center. Fold each tortilla in half and keep them warm in the oven while you repeat with the rest. Garnish with lettuce, dollop of crème fraiche and spoonful of salsa before serving.



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