11.05.12 Wellness

Meatless Monday: Butternut Squash Tacos with a Cilantro + Green Onion Yogurt

Meatless Monday: Butternut Squash Tacos with a Cilantro + Green Onion Yogurt

BY Jodi Moreno

Who doesn’t love a good taco? I for one love tacos, and I am always on the hunt for fun and unique taco combinations. Buttnernut squash is the darling of squashes, therefore I thought it would make an excellent fall taco ingredient. Mushrooms might seem like an unlikely combination, but trust me on this one. The woodiness of the mushroom goes so well with the sweetness of the butternut squash. The cilantro and green onion yogurt brightens everything up and gives it a nice little zing. Feel free to add in any other toppings that you like. Tacos make a great casual dinner party food, but are also easy enough to prepare for a small dinner as well.

This recipe is vegetarian and depending on the corn tortillas you buy (check the label) these can also be gluten free.

makes
several tacos

ingredients
1 small butternut squash, peeled, diced, and seeds removed
2-3 tablespoons of sunflower or grapeseed oil
salt + pepper
3.5 oz (or a 1 1Ž2 cups) of shitake mushrooms, sliced lengthwise
1 shallot, sliced

for the yogurt sauce:
6 oz of plain greek yogurt
a handful of cilantro, chopped
2-3 green onions, diced
1 tablespoon of lemon juice
1 tablespoon of olive oil
1/4 teaspoon of salt
pepper to taste

several corn tortillas

method
Pre-heat the oven to 425º

Spread out the cubed butternut squash on a parchment lined baking sheet and toss with the oil and season with salt and pepper.

Bake for 35-40 minute, until the squash is fork tender.

While the squash is baking, prepare the yogurt. Combine all of the ingredients in a small bowl, and stir to combine. Set aside.

Then, sauté the shallots and mushrooms. Place a pan with a tablespoon of oil over medium heat and add the shallots. Cook them for about 2 minutes, until they are translucent. Add the mushrooms and cookuntil the mushrooms are soft. Remove them from the heat and place in a small serving bowl.

If you like, you can toast your tortillas. I like to do this in a small pan, about 2 minutes on each side.

When the squash is done, remove and place in a small serving bowl.

Serve the ingredients warm with the tortillas and craft the tacos as you like. I like to spread the yogurt down first, then add the mushroom and shallots, and then the butternut squash.

Jodi Moreno is a Natural Foods Chef and the creator of the blog What's Cooking Good Looking, which features healthy, whole foods and seasonal recipes. She lives in New York City and works as a freelance food writer, recipe developer and teaches cooking lessons. You can find her on twitter: @jodiwhatscookin or on Facebook.

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