Butternut Squash Taquitos |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Hummmm it is a taquito with a american twist! I have never had anything like it.. I really enjoyed, hope you do to.. Ingredients:
2 tablespoons olive oil |
vegtable oil for frying |
1 medium butternut squash halved lengthwise and seeds removed |
salt to taste |
2 sprigs rosemary |
1 tablespoom shallot or green onion minced fine |
3 cloves garlic minced fine |
1 cup cotija cheese.. (mexican style cheese, usually goat) |
4 8 inch tortillas |
Directions:
1. Heat oven to 350
2. Rub 1 tablespoon oil inside squash halfs
3. Season
4. Placerosemary sprig in each cabity
5. Place squash skin side up
6. Roast till tender about 30 minutes
7. Cool enough to handle
8. Scoop squash fleshinto the bowl of food processor
9. Pulse until evenly chopped
10. Reserve
11. Heat remaining 1 tablespoon oil in pan over medium/low heat
12. saute shallate and garlic for about 2 minutes.. do not burn garlic!
13. Add this to squash
14. Stir in cheese to thismixture
15. Warm tortilla in small skillet until soft
16. spoon 2-3 tablespoons filling down center
17. Roll into cylinder, close with toothpick
18. Deep Fry in oil until crisped and brown about 4 minutes
19. Remove with ladle
20. Drain on paper towel.. or even better.. brown paper bags
21. Lightly salt.
22. I hope you try and enjoy...
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