Chimichurri Butternut Squash Taco Recipe

“The tacos were unbelievable…yum!”

“We LOVED the Butternut Squash Tacos!”

“The squash tacos were AWESOME.”

These tacos are a winner, plain and simple. With a spicy Argentinean parsley sauce, butternut squash and black beans, it’s a 30 minute meal you’ll want to cook again and again. We’re delighted to share the recipe this week on the Meez Kitchen Recipe blog.

Ingredients

  • 1 Tbsp fresh parsley, chopped
  • 2 1/2 tsp fresh garlic, minced and divided
  • pinch crushed red pepper
  • 3 Tbsp red wine vinegar
  • 2 Tbsp lime juice
  • 2 Tbsp red onions, minced
  • olive oil
  • 1 1/2 cups black beans
  • 1 tsp cumin
  • 6 Tbsp yellow onions, diced
  • 2 cups butternut squash, cut into long strips the size of the tortillas
  • 6 corn tortillas

Putting It Together

Preheat your oven to 450.

Put the butternut squash onto a rimmed baking sheet and drizzle with olive oil, salt and pepper. Arrange in a single layer and bake until fork tender and caramelized, about 20 to 25 minutes.

Make the chimichurri sauce. Whisk the parsley, 1 1/4 tsp garlic, crushed red pepper, red wine vinegar, lime juice and red onions in a bowl. Add 3 to 4 Tbsp olive oil and salt to taste, then set aside.

Heat 1 Tbsp olive oil in a saucepan over medium-high heat and add the black beans, cumin and yellow onions.  Cook for 2 to 3 minutes, then add 1⁄4 cup water and turn the head down to a simmer. Cook for 10 to 15 minutes, mashing the beans with a fork while they cook.

When it’s time to eat, heat a skillet over medium-high heat and heat the tortillas one at a time until they soften.

You can fill them and eat as regular tacos, or we like to make these into a crispy version.  Heat 1⁄2” olive oil in the skillet over high heat. When it’s very hot, spread the black bean mix onto a tortilla and top with the butternut squash. Fold the taco and squish the ingredients in so it stays together, then set into the hot oil, one side down. Cook until the shell crisps (about 1 minute) then turn and cook the other side another minute. Set onto a paper towel and do the same drill with the remaining tacos. 

Top with the chimichurri sauce and enjoy!

 

Serves 2

 

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