Butternut Squash Chicken Street Tacos Recipes

BUTTERNUT SQUASH TACOS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine cubed squash, 1 tablespoon oil, red pepper flakes, and garlic in a large bowl; mix to coat. Spread out on a baking sheet.
• Roast in the preheated oven until squash is tender, about 25 minutes. Remove from oven.
• Combine black beans, cumin, chili powder, and salt in a small saucepan. Heat over medium-low heat until flavors combine, about 10 minutes.
• Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onions and red bell pepper; cook and stir until tender, 5 to 10 minutes.
• Heat a large skillet over medium heat. Place 2 tortillas in the skillet and cook until heated through, about 1 minute per side. Repeat with remaining tortillas.
• Top tortillas with baked squash, black beans, and onion-red pepper mixture. Garnish with green onions, cilantro, and lime.

BUTTERNUT SQUASH CHICKEN STREET TACOS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine chicken thighs, butternut squash, onion, chicken stock, paprika, garlic, salt, marjoram, onion powder, garlic powder, oregano, and pepper in an enameled cast iron Dutch oven. Pour tomatoes on top.
• Bake, covered, in the preheated oven until chicken is tender, about 1 hour 30 minutes. Uncover and continue baking until most of the butternut squash has melted into the sauce, about 30 minutes more. Shred chicken with 2 forks.

ROASTED BUTTERNUT SQUASH TACOS

Steps:

• Preheat oven to 425°. Combine first 6 ingredients. Add squash pieces; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, stirring occasionally, until tender, 30-35 minutes., Divide squash evenly among tortillas. Top with queso fresco, avocado and red onion. If desired, serve with pico de gallo.

CHICKEN WITH BUTTERNUT SQUASH

Steps:

• Heat olive oil in a large nonstick frying pan using medium high heat .
• Add chicken and brown on both sides. Remove and keep warm.
• Add onion to pan and saute until it becomes tender. Add garlic and saute for about 30 seconds or til the garlic releases its aroma.Do not brown the garlic or it will become bitter.
• Add squash, thyme and rosemary and saute for 8 to 10 minutes and squash just begins to soften a little.
• Add broth to the squash mix and bring to a bubble. Scrape the bottom of the pan to release (deglaze) all the yummy browned bits. Decrease heat to medium and simmer (a slow bubble) until the squash is tender. stirring occasionally.
• If the liquid has not reduced and the squash is as tender as you like, turn the heat up and cook harder til sauce is at the thickness you want. Liquid should be reduced by about half.
• Serve over pasta preferably, whole grain or brown rice.
• Season, to taste, with salt and pepper and garnish each serving with freshly grated parmesan if desired.

SPICY, CHEESY, BUTTERNUT SQUASH AND CHICKEN SAUSAGE TACOS

Steps:

• Peppers and Squash -- Peel the butternut squash, cut and add to a bowl. Then add the pepper and toss in the bowl as well. Coat well and toss with 1 tablespoon olive oil, cumin, chili powder, salt and pepper. Put them on a cookie sheet that is lined with parchment paper or foil and then roast at 425°F for 15-20 minutes until the squash is soft and the peppers start to brown.
• Peppers -- After the peppers are nice and brown, remove and put in a bowl and cover with plastic wrap for about 10-15 minutes. This will allow the skin to peel off easily.
• Remove the squash and cover to cool. After the peppers set, peel and chop and add to the squash and cover to keep warm.
• Filling -- As the squash and peppers roast, saute the onions in a medium saute pan with the remaining olive oil. Then add the sausage and cook until slightly brown, then the broth and cook until the liquid is reduced. About 5 more minutes.
• Tortillas -- I like to heat my tortillas just in a foil wrapped pouch in a 350°F oven for about 20 minute.
• Sour Cream -- 1 cup sour cream plus the cumin, chili powder and cilantro.
• Stuff and Enjoy! -- In my warm tortilla -- I like to add some of the butternut squash and peppers, then some of the cheese, a little of the sausage and onions and a little more cheese. A squeeze of lime and it is perfect!