Tacos filled with a curry-spiced butternut squash, zucchini, and bell pepper filling, giving you a bit of fall and summer in every bite!
Yield: 4 servings
Ingredients
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
Instructions
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.