Pulled Butternut Squash Tacos

5 from 1 vote

Pulled Butternut Squash Tacos

These Pulled Butternut Squash Tacos have shredded Squash cooked in traditional Chipotle Sauce and served with crunchy slaw. Free of Dairy, egg, nut, soy, gluten,

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: taco

Cuisine: fusion

Servings:

Calories: 339kcal

Author: Vegan Richa

Ingredients

For Pulled Butternut

1/2 butternut squash 3 loaded cups shredded
1 tsp oil
1/4 tsp salt
1/4 cup + 2 Tbsp traditional Chipotle sauce or use bbq sauce + taco spice
Or use my Chipotle Garlic Sauce (use less water)
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

For Tacos

Corn chia Tortillas or regular 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
Vegan sour cream or vegan chipotle ranch
Cilantro & lemon juice

US Customary - Metric

Instructions

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. Taste and adjust sauce, salt, spice.
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.

Notes

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.

Nutritional values based on one serving

Nutrition