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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Butternut Squash Taco's Recipe

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This recipe for Butternut Squash Taco's is from Saanich Penninsula Presbyterian Church Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Ingredients:  
Ingredients:  
Butternut Squash:
1 medium butternut squash
4 slices sprouted multi-grain bread
1 c. almond milk (or other non-diary milk of your choice)
¾ c. whole wheat flour
1 tsp. garlic powder
1 tsp. chipotle chili powder
1 tsp. salt
½ tsp. cumin

Suggested taco fillings:
Pea Shoots
Red bell pepper
Avocado
Cilantro
Directions:
Directions:
Line two baking sheets with parchment paper (this is key to prevent sticking and to help the squash get a crispy texture) preheat oven to 375º

Peel and scoop out seeds from squash, then chop into small squares about 1” each. Set aside
You will need 3 bowls. In your first bowl, mix together the bread crumbs and spices. To your second, add the almond milk. To your third, add the whole wheat flour and the butternut squash, tossing to combine until well coated.
Then take a few pieces of floured butternut squash and dip into almond milk. From there, take each piece and cover in bread crumbs then place on your parchment lined baking sheet.
Add to oven and cook for approx. 15 minutes.
Turn squash and rotate baking sheets in oven so they cook evenly.
Allow another 15-20 minutes to finish cooking.
Remove from oven once nice and golden brown on the outside.
Assemble your tacos and enjoy!
 

Jalapeno Ranch Dressing
Ingredients:  
Ingredients:  
¾ c. vegan mayonnaise (I prefer earth balance)
1 T. pickled jalapenos in brine (include brine)
Juice of ½ a lime
1 tsp. onion powder
½ tsp. dill
Directions:
Directions:
Place ingredients for the jalapeno dressing in a blender and combine until smooth. Pour into jar and place in fridge until ready to serve tacos
Personal Notes:
Personal Notes:
I have adapted this plant-based recipe for “Butternut Squash Taco’s” from my favorite online blog ‘hot for food’ by Lauren Toyota. This recipe makes approx. 12 tacos. This is just a guess of coarse as I am usually not counting haha

 

 

 

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