Butternut Squash Tacos

Looking for something to do with the other half of the butternut squash you used for the macaroni? Here's what I made!

I actually made this before I made the macaroni, but since it's based on a recipe from someone else I didn't want to leave off with it on the blog. I thought #TacoTuesday would be a great day to post it!

This recipe comes from the great Richa Hingle over at Vegan Richa. I made the butternut squash part almost exactly the same way. I didn't have any Chipotle sauce so I used her alternate of BBQ sauce plus taco seasoning. Jay had an Old El Paso taco kit on hand and I was really worried that the tacos were going to be sweet because of the butternut squash so I used the taco seasoning from that (we don't use the sauce they provide). These are definitely Jay Approved! They were some of the best tacos I've ever had. We both had them for left overs and when I finished them off Jay was definitely upset there were none left for him. I plan on making them again but this time I'll use a healthier taco seasoning - probably this one I've had pinned on Pinterest for a while but have yet to make...

The night I made this it was one of those nights where we had nothing on hand, so I had to scramble to find some toppings to put on the tacos. I had some frozen corn in the freezer, homemade pickles carrots in the fridge, and some salsa so I threw those on and I made some quick vegan mayonnaise using Mori-Nu tofu. Mori-Nu tofu is packaged in an aseptic box so it is shelf stable and is great to have in your pantry for nights like this. Normally I make cashew sour cream, but Jay said that he liked the texture of the tofu sour cream better - it was a lot smoother and closer to sour cream than cashews.

For night 2 I had time to run to the store and grab some avocado to go along with the corn, sour cream, and salsa. 

Ingredients:

For Tacos:
1/2 Butternut Squash, peeled, with seeds removed
1 tsp Oil (or water)
1/4 Cup BBQ sauce
1 Package Taco seasoning
1/4 tsp Cumin powder
1/2 tsp Oregano
1/4 tsp Garlic Powder
Black Pepper
Chipotle Pepper Powder
2 Tbsp Water

Toppings:
1/2 Cup Corn
Avocado
Salsa
Any other toppings of your choice - cabbage, lettuce, tomatoes, etc.

Sour Cream:
1 Package tofu
2 Tbsp lemon juice
1 tsp garlic powder

Instructions:
Shred butternut squash with a cheese shredder. Heat oil in pan and add squash. Cook for a few minutes, until heated all the way through.
Add the rest of the ingredients and mix together. Cover and cook for 10 minutes. Make sure it doesn't stick to the bottom of the pan, but don't cook too much.
While that's cooking, make your sour cream. Add all the ingredients to a blender or food processor and blend until well combined.
Once heated all the way through, add squash to the taco shell of your choice and add your toppings. Make it gluten free by using corn tortillas or make a taco bowl by putting it on top of quinoa or rice.