Even though we all officially celebrated the first day of fall a few weeks ago, my season starts the day I roast a butternut squash. I love love love roasted butternut squash. First off, it makes my kitchen smell so warm and cozy. Second, it’s such a delicious and versatile squash that works in so many of my favorite comfort food recipes like soups, risotto, and pastas. But I’m saving comfort for another day because today is taco day! I’m so obsessed over these tacos with crispy baked butternut squash.
This recipe starts with a pretty darn awesome sauce, if I do say so myself. Roasted poblanos, onions, and garlic get mixed with lime juice, cilantro, and the best mayo on the planet – Sir Kensington’s Avocado Oil Mayonnaise. If you’ve been following me for awhile, you know how much I love Sir Kensington’s condiments (see here, here, and here). They source the best ingredients and their ketchups, mustards, and mayos just taste so darn good because of it. I could eat this mayo straight from the jar, but since this blog is about recipes, I whipped it up into this spicy, tangy sauce to go with the tacos. Btw, if you’re vegan, go ahead and make this with Sir K’s Fabanaise.
Part two of this recipe is the baked crispy squash. There’s no need to fry anything here because this spiced panko & hempseed “breading” makes the squash cubes crispy and delicious in the oven. The hemp seeds might seem like a strange addition, but they offer a lovely nutty flavor (as well as some nutritional benefits).
As the squash roasts in the oven, make a quick slaw with a scoop of the poblano sauce.
Pro tip: once the squashed is baked, try not to stand at the kitchen counter dipping and snacking on the crispy cubes like I did! Assemble the tacos with the slaw, the remaining roasted poblanos & onions, the crispy squash, avocado (optional), and generous scoops of the sauce.