Butternut squash tacos recipe: A picture of two butternut squash tacos served with corn tortillas

Butternut Squash Tacos

This butternut squash taco recipe is a deliciously decadent meal to enjoy during your next #TacoTuesday!

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I am a huge fan of Taco Tuesdays. No joke! I try my best to make sure that I have a yummy and unique recipe to concoct each week, during our taco Tuesdays. Sometimes, I have cravings for the classics, such as tacos with carnitas, chicken, or fish. Other times, I want something a little different inside of my corn tortilla. Guess what? If you don’t know me by now, you should know that I am definitely a fan of unique delicacies.

You Butternut Doubt It!

This particular recipe contains an ingredient many of you already admire: Butternut squash. But wait! Before you begin to twitch your eyes and smirk with disgust, please stick with me! Butternut squash makes a really delicious filling. In addition, this yummy gourd is a power house in nutrients. One serving of butternut squash contains over 100 percent of your daily value in vitamin A, approximately 40 percent of your daily Vitamin C requirement, approximately 18 percent of your daily potassium requirement, and around 15 percent of daily requirement of Magnesium ¹.  

Delicious chunks of diced butternut squash ready for roastin’!

The Verdict?

I’ll admit that I’m not the first, nor the last person on this planet to come up with a butternut squash taco recipe. However, I am proud of my version. For this recipe, I coat my squash with a tasty, aromatic seasoning, and then roast the squash, along with a clove of garlic. The roasted garlic really enhances and compliments the sweet and nuttiness of the squash, and cumin-the recipe’s main seasoning. Afterwards, I top this with some deliciously cool avocado. One of the best parts about this dish is that all of the ingredients can be roasted in one pan. Hello, convenience!

Butternut squash tacos recipe: A close-up of the filling in the butternut squash tacos, such as sauteed onions, avocados and roasted butternut squash chunks.
Butternut squash taco filling

For those of you scratching your heads, yes! This butternut squash taco recipe is also vegan, and contained squash locally sourced from my friends over at Steed Farm.

Alright, I’ve spent enough time rambling about this yummy dish. Let’s move onto the recipe now, shall we??

Butternut squash tacos recipe: A picture of two butternut squash tacos served with corn tortillas
A picture of two butternut squash tacos served with corn tortillas

Butternut Squash Tacos

These butternut squash tacos are a deliciously decadent way toenjoy during your next #TacoTuesday!
Cook Time1 hr 15 mins
Course: Appetizer, Main Course
Cuisine: American, Tex-mex
Keyword: vegan, vegetarian
Servings: 4 Servings
Calories: 133kcal

Ingredients

  • 1 medium butternut squash
  • 1 bulb fresh garlic
  • 2 bell peppers
  • 1 onion
  • 2 tbsp. cooking oil
  • sriracha (optional)

Spices

  • ½ tsp. red chili powder (to your heat preference)
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • ½ tsp. salt
  • 1 tsp. cracked black pepper
  • ¼ tsp. allspice

Instructions

  • Preheat oven to 400 degrees F.
  • Carefully cut squash into 4-5 large sections,and de-seed. Then with a paring knife, gently cut away outer skin layer. Afterwards,dice each chunk into 1” pieces. Set aside.
  • In a large bowl, combine all of the seasoningsuntil well mixed. Afterwards add squash and gently incorporate the cooking oil.Gently stir everything until each squash cube is well coated. Place in largecookie sheet and bake for about 45 minutes, and flip halfway. Make sure toreserve at least 1/3 of the space in the pan.
  • While the squash is roasting, slice the onionand bell pepper into ¼” slices, add to the same sheet the squash and garlic areroasting in, and place in the oven to roast for the last 25 minutes of thesquash roasting time.
  • Take everything out, and gently cut and mixthe smashed roasted garlic puree into the squash chunks.
  • (Optional) Add to your tortilla of choice andserve with avocado .
  • Enjoy!

Nutrition Information per serving (without tortillas or avocado)

133 calories/ 3 grams protein/ 2.8 grams fat/ 28 grams carbohydrates/ 5 grams of fiber

References:

¹ https://www.webmd.com/food-recipes/butternut-squash-health-benefits#1

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A closeup of creamy butternut squash rotini served in a bowl

Creamy Butternut Squash Rotini

This roasted butternut squash rotini pasta dish is warm, creamy, delicious, and oh-so-nice! If you’re looking for a yummy vegan pasta dish, here ya go! 🙂

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In case any of you weren’t aware…I love food. All types! But I’ve got to admit, nothing makes me happier than a warm serving of comfort food.

Here in Central Florida, we have been experiencing a “Winter” all weekend, with temperatures dipping down to the ‘40s (Fahrenheit)! Yes northerners, laugh all you want. But don’t come complaining to me, once you decide to move down here, and then eventually complain about our frigid 40 degree weather!!!

As many of you know, my husband and I try to eat as locally and seasonally as we can. Luckily, we have had some great produce shares from Steed Farm, our local Community-Supported Agricultural system (also known as CSAs). Among this week’s most recent share of seasonal goodies, we received a very large, 5 pound choctaw squash. Now-I know what you’re thinking. The recipe that I’m about to provide is for butternut squash, yet I used a different variety. Choctaws taste almost exactly like butternut squashes, and are very close cousins. If you do not have access to butternut squash in your area, please feel free to opt for choctaw-vice/versa. Trust me when I say that once I saw that beautiful squash, my taste buds became very happy.

Pieces of chopped butternut squash

After trying to figure out how I was going to prepare this lovely fruit, an ‘A-ha!’ moment came: Why not transform this into a delicious comfort pasta dish? And so I did.

Folks, I would like to present you with this creamy butternut squash rotini recipe. This dish specifically calls for rotini pasta, as it holds its shape and does nicely with absorbing the creamy butternut puree.  While you can technically opt for whatever type of pasta you’d like, I went for pasta enriched with protein. Because the squash (and garlic!) are roasted, this recipe takes slightly over an hour to prepare. But please trust me, it’s well worth your time. While the squash and garlic are roasting, you can even do other things, such as yoga, walking, reading, or catching up on Netflix 😉 -You do you! The moment your fork digs into the rotini which later lands onto the tip of your tongue, your taste buds will feel like you gave them one of the creamiest and most delicious bites of comfort food heaven, ever.

Chunks of roasted butternut squash with the skin

Did I also mention that this specific recipe is vegan and dairy-free? Well, in case I haven’t, now you know!

I can practically hear your stomach grumbling form here…so let’s move onto the recipe, shall we??

Creamy Butternut Squash Rotini

This roasted creamy butternut squash rotini pasta dish is warm, creamy, garlicky, delicious, and oh-so-nice! 
Prep Time10 mins
Cook Time1 hr
Course: Main Course, Side Dish
Cuisine: American, Italian
Keyword: pasta, vegan, vegetarian
Servings: 5 Servings
Calories: 416kcal

Ingredients

  • 1 medium butternut squash
  • 1 bulb garlic
  • ½ cup unsweetened almond milk
  • 3 tbsp. extra virgin olive oil
  • 1 tsp. salt
  • 1 tsp. cracked black pepper
  • 1 tsp. smoked paprika
  • 3 tsp. yellow mustard
  • 14 oz. rotini pasta

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Whileoven is preheating, carefully cut the squash in half, remove the seeded coreand then cut each of the half pieces, until the squash has been cut into largequarters. Take 1 tbsp. extra-virgin olive oil, to lightly grease the bottom ofa large sheet.
  • Take the remaining 2 tbsp. of olive oil andgently lather each quarter and place into the tray, skin side up. Place thegarlic bulb into the same tray. Allow to bake for 50-60 minutes, until the skinof each piece can be gently pierced with a fork. Allow to cool down for about 5 minutes.
  • During the last 10 minutes of roasting time,begin to boil a large pot of water. Once water is at a rolling boiling point,lower heat to medium-high, place pasta into water, and allow to cook for 7-9minutes until al-dente. Drain, and then place back into lot, with a cover. Setaside.
  • Once squash has cooled down, gently scoopsoftened squash and garlic, and place into a large food processor. Gently addin the almond milk, salt, pepper, and remaining spices. Puree the mixture for1-2 minutes until the blend has turned into a thick liquid consistency.
  • Once the puree has been created, gently mix intothe pasta until well-combined.
  • (Optional) Add in fresh spinach leaves.
  • Enjoy!

Nutritional Information per serving:

416 calories/ 7.4 grams protein/ 10.5 grams fat/ 76.7 grams carbohydrates/ 11 grams of fiber

*Substitute for any other milk of your choice

**Feel free to rinse, season, lightly oil and bake the seeds at 350 F for about 10-15 minutes, or until crispy!

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Curried chickpea collard wrap split into two

Curried Chickpea Collard Wraps

These curried chickpea collard wraps serve as a delicious way to eat a savory curried dish-on the go!

A while back, I went to my fridge, and was trying to figure out what to do with all of the borderline produce that was about to go bad. After scratching my head, I thought ‘Why not make a curry??’

So I did. If you have not caught on, Curried anything is one of my favorite ways to eat my food. Ther’s something about that combination of spices and creamy consistency you get when you ingest that morsel of goodness.

Back to my story.

I decided to make a curry with some leftover veggies, and added chickpeas for their protein and delicious flavor. I wanted to take it up one step and turn my curried medley into wraps. I realized that I had some leftover collards, so I decided to use the collards as the wrap vessels. Doing so gave this a nice, lower carb bite with a hearty dose of vitamin K. While many boast using lettuce as wraps, I really think that using collards is the way to go. The leaves are large, pliable, and can easily fit a decent amount of food. You just have to make sure that the collards are blanched, and I will guide you through that step in the recipe.

I used a vegan mayo to make this recipe completely plant-based, but you can use whatever type of mayo you want! Don’t have access to dates?? Sub dates for 1 small pear or apple, and that will taste just as mouth-watering!

If you are looking for a simple and delicious way to enjoy chickpeas (and your veggies!), I highly recommend that you give this delicious curried chickpea collard wraps recipe a try. So let’s move onto the recipe!

Curried Chickpea Collard Wraps

These Curried Chickpea Collard Wraps are a delicious way to eat a savory curried dish-on the go!
Prep Time10 mins
Cook Time20 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: gluten-free, vegan
Servings: 4 servings
Calories: 275kcal

Equipment

  • Large skillet
  • Large pot

Ingredients

  • 32 oz. can of chickpeas drained
  • 1 carrot large
  • 1 onion medium
  • 2 dates finely minced
  • 4 collard green leaves large
  • 2 tbsop. cooking oil

Seasonings

  • 1 tsp. smoked paprika
  • ½ tsp. kosher salt
  • 4 tsp. mayonnaise
  • 1 tsp. curry seasoning

Instructions

  • Prepping collard leaves-Allow large pot of water to boil. While boiling water, afterrinsing collards, gently remove stalks from center of collard leaves. Oncewater is at a rolling boil, gently place collard leaves and Blanche for 30seconds. Immediately remove, place in ice cold water for 25-30 minutes, oruntil collard leaves have softened. Pat down with clean towel, and set aside.
  • Finelydice the onion and carrot until there are 1/4” cubes. Set aside
  • Take askillet and preheat and add the cooking oil to the skillet.
  • Oncethe skillet is warm enough, add all of the ingredients (except mayonnaise andchickpeas) together, and sauté on medium-high heat for about 7-10 minutes,until the carrot/onion mixture has some light golden brown charring. Add thechickpeas during the last 4 minutes of the sautéing.
  • Once the chickpea mixture has finished sautéing, turn off skillet & remove fromheat. After cooling off for about 2 minutes, add in the veganaise, and mixwell. Serve over your favorite type of bread (or wrap/ or leafy green wrap!)and enjoy!!

Nutritional information per serving (without bread):

275g calories/ 9.8g protein/12g fat/35g carbs/ 10g fiber

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Platano Relleno |Stuffed Plantain

This dish is fun, delicious, and a definite crowd-pleaser. I hope you enjoy creating (and eating) this as much as I do! 🙂



For those of you who may not know, my family comes from Puerto Rico, and the Dominican Republic. Therefore, I am what you call a ‘Dominirican’. Both nations often intersected my household, through the collaborative sounds of salsa, bachata, and merengue filling the living room crevices. It was never a true Saturday, unless our Dominican Hair Stylist was playing an episode of Sabado Gigante on her large screen television. Family gatherings often consisted of dancing, and some fiercely competitive matches of Domino.

And…the food.

One of the joys of being a Dominirican is the rich and delicious array of cuisine our countries have to offer: We always enjoyed some crispy & flaky empanadas filled with piping hot goodness.  Yucca served with ajo (garlic) was always a delight. A party was never reallya party (fiesta), unless a giant calderon (rice pot) of arroz con gandules (seasoned rice with pigeon peas) was served.

One of my favorite dishes is what is known as platano relleno, also known as stuffed plantains, in English. Stuffed plantains usually came in the form of a few iterations. One version of platano relleno is known as mofongo, a Puerto Rican delicacy that uses deep-fried green plantain. The version of this particular recipe uses platano maduro, ripened plantain. While unripened green plantain has a more savory, bread-like flavor and firm consistency, platano maduro is much softer, and sweeter in flavor. Ripened maduros form black spots-don’t be intimidated by that, at all!  

This version of platano relleno is made with a very Funky Spork twist. To add additional mass with a lower carb intake, I incorporate cauliflower into this recipe. While most traditional recipes call for ground beef, this version is vegetarian (and with the utilization of textured vegetable protein in place of the Morning Star griller crumbles, this version can be veganized, as well!). To top things off, this baby gets baked, instead of deep fried-reducing both calories and fat!

This dish is fun, delicious, and a definite crowd-pleaser. I hope you enjoy creating (and eating) this as much as I do! 🙂

Ingredients:
·         4 ripe plantains
·         1 small head of cauliflower
·         12 oz. Morning star griller crumbles/ pre-soaked textured vegetable protein
·         1 small yellow onion
·         2 large peppers or four small peppers
·         1 tsp. adobo seasoning
·         4 cloves garlic/ ¼ tsp. garlic powder
·         2 tbsp. tomato paste
·         2 tbsp. Cooking oil
Directions:
1.    Preheat oven to 425 degrees Fahrenheit. While oven is preheating, preheat medium-large pot and allow water to boil. While water begins to heat, coarsely chop the cauliflower head. Once water begins boiling, gently place diced pieces into boiling water and allow to boil for 10-15 minutes, or until the cauliflower is tender with the touch of a fork. Drain and set aside.
2.    While waiting for the water to boil, coarsely chop the onion, and pepper until each piece is about ¼ inches in size. Afterwards, finely mince the garlic cloves until they form into very fine pieces, less than the size of corn kernels, but no smaller than the size of a grain of uncooked rice. Add to onion mixture, and then set aside.
3.    Take a wok or large skillet and add the cooking oil and let it heat up on medium-high for about 45 seconds. To test heat, add one piece of onion. If you see that it starts to bubble around the edge, it’s time to add in the garlic mixture. Sautee in the wok for about 1½ minutes, until the mixture becomes fragrant and becomes slightly more translucent. Gradually add and sir in the chopped onion and bell pepper mixture. Cover the mixture and let it steam for about two minutes, or until the onion begins to turn slightly translucent.
4.    Lift the lid from the sautéed onion, pepper, and garlic mixture and stir several times for about a minute, and let the veggies cook covered for about three minutes. During the last two minutes, gradually add in the plant-based meat crumbles and tomato paste, and liberally sprinkle in the adobo seasoning during this point. Once finished cooking, set aside.
5.       Un-peel the plantains and then slice them up. Afterwards, add cauliflower mixture and the diced plantain into a bowl, and mash the mixture until smooth, where most of clumps have disintegrated.
6.       Take a large flat baking sheet, and either grease the bottom or use parchment paper. Then split the plantain mixture into five sections, and take half of each section and form a flat 3 inch diameter patty. Afterwards, scoop 2-3 tbsp. of the protein mixture on top towards the center of each plantain patty. After forming and topping five patties, you will take the remaining five sections of the patty mixture and gently spoon over the entire protein mixture and patty, until they form turn into mounds: the stuffed plantains.
7.       Place the stuffed plantains in the oven to cook for 30 minutes, then allow them to broil on high for about 1-3 minutes, or until they are lightly golden brown on top. Enjoy with friends [or by yourself!]!
Makes five platano rellenos/stuffed plantains

Nutritional information per serving:
474 calories/ 19.8g protein/15.8g fat/70g carbs/ 7g fiber