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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From a food blog - Meals; for Moderns Ingredients:
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) |
tomato |
sour cream |
Directions:
1. Slice squash in half length-wise. Scoop out seeds, then horizontally cut the fruit into 1/2 inch-thick slices.
2. 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.
3. Over medium heat, melt the butter with the olive oil. (For a vegan version, skip the butter and double the oil).
4. Then, saute the onions, red pepper, jalapeño, and garlic until garlic is fragrant and the onions have softened. Add the dry spices, then stir in cooked squash.
5. Season to taste, and pile the filling into warmed tortillas. Garnish with cilantro, fresh salsa, tomatoes and sour cream for the dairy-eaters.
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