Acorn Squash Tacos Recipes

ACORN SQUASH WONDER TACOS/CHALUPAS

Steps:

• Heat canola oil in a deep fryer or heavy pot over medium heat.
• Mix squash, onion, serrano pepper, flour, egg, cumin, chili powder, paprika, salt, black pepper, and cayenne pepper in a bowl.
• Drop squash mixture by the spoonful, working in batches, in the hot oil; fry until golden brown, 5 to 7 minutes. Transfer squash fritters to a paper towel-lined plate to drain. Fry the corn tortillas in the hot oil until crisp, about 2 minutes per side.
• Layer each tortilla with lettuce, squash fritters, avocado, tomato, and a tablespoon of cotija cheese.

TACO STUFFED ACORN SQUASH

Steps:

• Preheat oven to 370 degrees F.
• Line a baking sheet with parchment paper and set aside.
• Pour olive oil over the acorn squash and sprinkle with paprika, salt and pepper.
• Bake in over for 50-60 minutes, until skin is soft and fork-tender.
• While the acorn is baking in the oven, prepare the taco ground beef. In a skillet, add olive oil over medium high heat.
• Add the ground beef and brown until no longer pink. Reduce the heat to medium and add onion and garlic. Sauté until onions are translucent.
• Add all the spices and mix everything well to combine.
• Pour over the tomato sauce and water. Reduce the heat to low, cover with a lid and cook for 20-25 minutes. Don't forget to stir occasionally.
• Meanwhile, let's make the salsa by combining all the ingredients in a medium-size bowl. Set aside. (Cover tightly and refrigerate for up to 5 days if you have leftover).
• 10. To assemble, divide taco turkey meat among squash and top with salsa. Serve immediately or store separately in meal-prep containers in the refrigerator until ready to reheat and eat during the week.

ACORN SQUASH TACOS

Steps:

• Slice squash in half length-wise. Scoop out seeds, then horizontally cut the fruit into 1/2 inch-thick slices.
• Drizzle with olive oil and season with salt and pepper, then roast at 450 degrees F for about 20 minutes. When cooked and cooled, peel the squash and set aside.
• Over medium heat, melt the butter with the olive oil. (For a vegan version, skip the butter and double the oil).
• Then, saute the onions, red pepper, jalapeño, and garlic until garlic is fragrant and the onions have softened. Add the dry spices, then stir in cooked squash.
• Season to taste, and pile the filling into warmed tortillas. Garnish with cilantro, fresh salsa, tomatoes and sour cream for the dairy-eaters.