Who knew butternut squash could be so versatile? As a kid, I remember only having it around Thanksgiving and the holidays. It turns out butternut squash is great on both pizza and tacos. The squash is rubbed with ground annatto/achiote seeds, cumin, oregano, and smoked paprika. Then it’s roasted in the oven until soft. For the toppings, I caramelized an onion with brown sugar and smoked paprika. The tacos were sweet and spicy and so good! I added a tablespoon of the black bean salsa along with some queso fresco for garnish.
Achiote Roasted Butternut Squash Tacos
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 200 kcal
Ingredients
- 3 1/2 cups butternut squash cut into 1/2 inch cubes
- 1 tbsp ground annatto/achiote seed
- corn oil
- 2 tsp cumin ground
- 3 tsp smoked paprika
- 1 tbsp oregano
- 1/4 cup brown sugar
- 1 red onion halved and thinly sliced
- salt and pepper to taste
- 1 batch Black Bean and Sweet Corn Salsa
- queso fresco crumbled
- 6 corn tacos warmed
Instructions
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On a flat pan, spread out the squash evenly and toss with the corn oil.
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In a bowl, mix the cumin, ground achiote, oregano, and 1 tsp of the smoked paprika. Rub the spice mixture evenly over the squash. Sprinkle with 1 tablespoon of the brown sugar, salt and pepper to taste.
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Bake in a 375F oven for 30 minutes until soft and browned.
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Meanwhile, heat a little corn oil in a saute pan and add the onions. Add 2 tsp of the smoked paprika and the rest of the brown sugar and stir. Cook on medium high heat until soft and caramelized, about 10 minutes, stirring occasionally.
Those are some tasty looking tacos!