Because I get the, hey lazy ass this thing is about to turn off do to inactivity, get up or push a button, message almost every weekend. And now you’re probably thinking I’m just laid up on the weekends, sitting on my couch eating cookies and binge watching Bravo, which ok – can ring true some days, but not every day.
It’s usually on for white noise and so my dog doesn’t soft bark at every kid, door bell, footstep, car door, neighbor dog (ok – you get the idea).
And at just the moment I decided to sit down, I get the shame message with a 60 second countdown as I try to frantically find the remote, that has most likely has been absently shoved into a kitchen cabinet while in the midst of doing something else.
Like yesterday, when I tried to sit down with these spicy butternut squash tacos while a football game was finishing up. And what complements a football game better than a stuffed-to-the-max taco?! (Ok – a beer!) But your taco buzz kind of gets ruined when you’re pulling all the couch cushions off the couch in search for said remote.
But let’s get back to these SPICY butternut squash tacos. I made mine a little extra spicy, because I really love a hit of heat. I stuffed the squash into freshly toasted corn tortillas that were topped with shaved crunchy cabbage, creamy avocado, vibrant radish slices, fragrant cilantro, spicy raw jalapeno and salty queso fresco cheese.
Lots and lots of veggies which made me feel completely guilt free – and how often can you say that about tacos?!
I oven roasted the squash in a little adobo sauce, lime juice, a sprinkle of sugar and a touch of salt. Once they are all brown and soft, I added about two chipotle peppers in adobo sauce and fresh cilantro leaves.
Seriously, these were amazing tacos, so amazing that you don’t even miss the meat and these tacos packed so much flavor! So make up a big batch, binge watch your favorite show and just let the TV shaming happen 🙂
- 1 large butternut squash, peeled, seeded and diced into ½" cubes
- 2 limes
- 3 tablespoons olive oil
- 1 teaspoon adobo sauce
- ½ teaspoon sugar
- salt and pepper, to taste
- 2 chipotle chilis in adobo sauce (1 if you like things less spicy)
- ¼ cup coarsely chopped fresh cilantro
- corn tortillas
- cabbage, sliced
- radishes, sliced
- avocado, sliced
- fresh jalapeno, sliced
- springs of cilantro
- queso fresco
- hot sauce
- anything else you love on tacos
- Preheat oven to 425 degrees F.
- On a baking sheet, combine butternut squash, juice from one lime, olive oil, adobo sauce, sugar and salt and pepper. Toss to combine and arrange in a single layer.
- Roast, turning once, until the squash is golden brown and tender when pieced with a fork, about 25 minutes.
- While the squash is cooling, remove the seeds from two chipotle peppers and mince (you can use one for less heat).
- Once cooked, remove the transfer the squash to a large bowl and add minced chipotle chili, cilantro and juice from the remaining lime.
- To assemble, heat your corn tortillas, if desired, and have all the rest of your topping ready to go.
- Assemble to personal preference and eat immediately!