Butternut Squash and Roasted Corn Tacos

Herb Box is one of my favorite restaurants, and my favorite dish there is their Butternut Squash and Corn Enchiladas. Lucky for me, my friend Michelle shared a similar recipe with me! Even though it's a vegetarian dish, you carnivores won't miss the meat. But if you want to bulk it up a bit, you can add some shredded chicken. Or try making these into enchiladas. Enjoy!

Butternut Squash and Roasted Corn Tacos
(serves 2-4)

1 packages frozen cubes butternut squash ($2 at Whole Foods, or you can bake your own.)
2 Tb evoo
½ cup diced onion
1 Tb minced garlic
1 cup fire roasted corn (Frozen section at Trader Joes $2)
Dash of cumin and chili powder
6 corn tortillas
½ cup feta cheese
1 jar tomatillo salsa
1-2 avocados (Diced)
black beans *optional
sour cream *optional

1. Saute garlic and onions. Mix in the warmed butternut squash and corn. Season with salt and pepper. Heat through. Remove from heat.
2. Put 2-3 tablespoons of vegetable oil in a skillet over med-high heat. Put one corn tortilla in the hot oil and fold into a taco shell shape until it is browned. Remove and put on paper towels and repeat with remaining tortillas.
3. Fill tortillas with squash mixture, avocados, feta, salsa and sour cream.
4. Serve with black beans on the side.

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