Tacos filled with a curry-spiced butternut squash, zucchini, and bell pepper filling, giving you a bit of fall and summer in every bite!
Let’s just taco errrrythaaanggg.
(Yup. Taco as a verb. Don’t fight it.)
Taco-ing has become a compulsion for me.
I see ingredients and I want to tackle them.
I mean taco.
I mean shove them into a corn tortilla, throw some cheese on top and call it dinner. Or lunch. Or second breakfast.
It’s all the same.
These actually started out as stuffed roti, but I didn’t really feel like mashing everything up and then baking it again. (Lazy.)
And they don’t have any cheese (gasp!) (<– gratuitous sound effect).
But they make taco-ing taste good.
And in the end. That’s really what taco-ing is all about.
Four years ago…Pot Roast with Vegetables
- 1½ tsp cumin
- ½ tsp turmeric
- ¼ tsp cayenne
- ⅛ tsp cloves
- ½ tsp cinnamon
- 1 tsp curry powder
- 1½ lb butternut squash, cut into ½-inch cubes
- 2 tbsp olive oil
- 2 medium onions, diced
- 1 tsp salt
- 1 red bell pepper, cut into ½-inch cubes
- 2 zucchini, quartered and sliced
- 1 tbsp ginger, grated
- 2 tbsp lemon juice
- 1 tbsp cilantro, minced
- 8 corn tortillas
- Preheat oven to 400.
- In a small bowl, whisk together the cumin, turmeric, cayenne, cloves, cinnamon and curry powder. Set aside.
- Spread the butternut squash cubes out on a parchment-lined baking sheet. Roast for 30-40 minutes, until fork-tender.
- in the meantime, heat the olive oil in a large pot. Add in the onions and salt. Cook, covered, for 5 minutes, stirring as necessary. Add in the zucchini and bell pepper. Saute for 5-6 minutes or until tender. Stir in the butternut squash cubes and spice mix. Cook for 2 minutes, stirring.
- Stir in the ginger, lemon juice, and cilantro. Cook for 2-3 minutes, allowing for flavors to meld.
- Season to taste with salt and black pepper.
- Heat the tortillas, either on the stovetop or the microwave. Fill with vegetable filling.