A few weeks ago I bought a HUGE butternut squash for just $3.00 at the neighborhood farmers market. Seriously, this thing was giant. Like, bigger than a watermelon. When I saw it I knew it was a great buy because I can do so much with squash. Roasted with maple syrup, tossing some in a root vegetable soup, grating it and adding it to brownies.
On Sunday afternoon I spent 15 minutes breaking this mammoth squash down. I diced enough to fill a large bowl that I’ll keep in the fridge so I can easily add to recipes throughout the week. I also put several large wedges into the freezer – they’ll make a great side dish next time I roast a chicken. On Monday I made a quick butternut squash taco for lunch and it was heavenly. A great way to get in several servings of veggies using ingredients I easily had on-hand.
Butternut Squash Tacos – serves 2
2 cups diced butternut squash
1 small onion, sliced
1 poblano pepper, sliced
Mexican cheese – I had chihuahua, but queso fresco would probably be best
Heat a large skillet over medium heat. Add some olive oil. Toss in the squash and let it caramelize on one side. Toss in onions and peppers and cook till squash is tender and onions are browned.
Load up the tortillas and dot with cheese. Enjoy!
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