Pulled Butternut Squash Tacos. Vegan Glutenfree Recipe

Ack.. Cinco De mayo is coming up too soon. so lets make some Tacos!

These super easy Shredded Butternut Squash Tacos. Shred the squash or use a spiralizer to make noodles. Cook it up with Chipotle sauce or roasted pasilla chile or guajillo chile sauce. Serve it up on soft tacos with greens, red cabbage, jalapenos, salsa, cilantro and all the fix ins. The squash does not get all mushy and stays shredded. It takes 10+ minutes to go from crunchy to soft. Cook to preference for texture. 


Add some black beans or chickpeas or corn to the butternut, add the squash to burritos or make skinny taquitos.





More Tacos and Mexican dishes.
Chickpea Cauliflower Tacos with lentil bean tortillas. GF
White Bean Quesadilla.
Nacho Mac Casserole
Refried Bean Pizza
Stuffed Avocados GF

Steps:

Shred the Butternut or Spaghetti or other squash. Or use shredded jackfruit.



Add to a pan with oil and roast for 2 minutes. Add the sauce and spices and mix well.




Cook until tender. Prepare the toppings. Load up the Tortillas with greens, cabbage, squash, salsa, sour cream, avocado and more. 




Serve warm.


Vegan Shredded Butternut Squash Tacos


Pulled Butternut Squash Tacos

Allergen Information: Free of Dairy, egg, soy, nut, gluten. 

Makes 4-5 tacos

Ingredients:
1/2 butternut squash, 3 loaded cups shredded

1 tsp oil
1/4 tsp salt
add 1/4 cup + 2 Tbsp traditional Chipotle sauce or other roasted chile sauce (or use bbq + taco spice)
1/4 tsp cumin powder
1/2 tsp oregano
1/4 tsp garlic powder
generous dash of black pepper
a generous dash of chipotle pepper powder
2 Tbsp water

Corn chia Tortillas or these lentil tortillas
pickled Jalapenos 
pico de gallo
red cabbage slaw or shredded cabbage (toss the cabbage in salt, pepper and lemon juice), add crunchy shredded veggies like carrot for added texture.
avocado or guacamole
sour cream or chipotle ranch
cilantro 
lemon juice

Method:

In a large pan, add oil and heat at medium heat. 
Add the squash and salt and cook for 2 minutes. 
Add Chipotle sauce, cumin, oregano, garlic, black pepper and chipotle pepper powder and water. Mix well.
Cover and cook for 10-12 minutes until the squash is tender. do not overcook or overstir. Stir 2-3 times in between.
Layer greens and cabbage on the tortillas, add the squash, a drizzle of lemon juice, sour cream or chipotle ranch, guacamole, jalapenos and chopped cilantro. Serve warm.

For variations: Add black beans to the butternut after 10 minutes and cook for 3-4 minutes until the beans are hot.  If using jackfruit, use canned. Drain, wash and flake it using hands to a shredded consistency. Cook for 20-30 minutes with the sauce and spices. Add more water if needed.


“I became a vegan the day I watched a video of a calf being born on a dairy farm. the baby was dragged away from his mother before he hit the ground. the helpless calf strained his head backwards to find his mother. the mother bolted after her son and exploded into a rage when the rancher slammed the gate on her. She wailed the saddest noise i’d ever heard an animal make, and then thrashed and dug into the ground, burying her face in the muddy placenta.” ~ james mcwilliams

Comments

  1. says

    Wow, I never would have thought of using butternut squash as a meat analogue! That’s pretty unique. Will have to celebrate Cinco de Mayo right along with you :)

  2. says

    WHOA! I do not usually feel compelled by savory stuff, but these tacos sound so dreamy. I am all about using more vegetables since I am not the biggest fan of mock meat!

  3. says

    Tacos are one of my absolute favorite foods, but we tend to be pretty boring with them (because if they’re already delicious, why reinvent the wheel?). Totally loving this idea! Beats the pants off seasoned TVP, that’s for sure!

  4. says

    We don’t celebrate Cinco de Mayo in the UK but I would definitely try these, they look yum :) How would you shred a butternut, though? They’re a bit tough, I’m afraid they’d break my spiraliser and grater.

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