Squashin' it.
Tacos are a summertime staple, but that doesn’t mean you can’t make them all year round. Loaded with roasted squash adobo and fresh brussels sprout slaw, these butternut squash tacos are bringing fall flair to everyone’s favorite Tuesday night dinner.
The spice rub for this roasted squash is inspired by Puerto Rican adobo seasoning. While there’s no standard recipe for this blend of dried herbs and spices—every household has their own special version—it typically includes paprika, garlic powder, onion powder, and black pepper, as well as oregano. These are the flavors I’ve chosen to toss the squash with before roasting.
In order to develop maximum color and flavor on the squash as it roasts, high heat and a bare metal baking sheet are key. Space the squash as evenly as possible on the baking sheet, arranging them so their largest sides are flat against the pan; this will promote the best browning. Also, don’t be afraid to roast the squash until it becomes VERY tender: the contrast between the soft interior and the crisp, caramelized outside is super delicious.
Every taco needs a crunchy, zingy complement to the main “meaty” filling; here I’m capitalizing on fall spirit (and in-season produce) by bringing a fresh brussels sprouts slaw to the party. If you’ve never tried a simple brussels sprouts salad, you might be surprised at how craveable some raw shredded sprouts can be. Cut them thinly and evenly, and don’t be shy with the salt or the lime juice: they’re key to both softening and seasoning the sprouts.
Lightly charred corn tortillas are key to any great taco. You can toast them in a dry cast iron skillet or, if you have gas, just throw them over an open burner for a few minutes to blacken them around the edges. In a pinch you could just wrap them in a towel and warm them in the microwave. Whatever you do, don’t serve them cold: you deserve a better taco than that.
Enjoy!
Roasted Squash Adobo Tacos
(Makes 8)
For the roasted squash adobo filling:
1 ½ lb. butternut squash, cut 3/4” cubes
2 tbsp. neutral oil
1 ½ tsp. kosher salt
1 tsp. paprika
1 tsp. freshly ground black pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
½ tsp. cumin
Instructions
Preheat oven to 425 degrees, rack in the middle position.
In a small bowl, whisk together salt, paprika, black pepper, garlic powder, onion powder, dried oregano, and cumin.
In a large bowl, toss together butternut squash and oil. Sprinkle half of adobo seasoning and toss to coat. Sprinkle remaining half of adobo seasoning over and toss again.
Spread squash out onto an unlined metal baking sheet in a single layer, spacing evenly as possible. Roast until tender and charred, 20-25 minutes.
For the slaw and assembly:
8 oz. Brussels sprouts, trimmed, halved and thinly sliced crosswise
2 tbsp. freshly squeezed lime juice
1 tsp. kosher salt
8 white corn tortillas
¼ cup queso fresco
¼ cup fresh cilantro leaves
Instructions
Meanwhile, in a medium bowl, toss together finely sliced Brussels sprouts, lime juice, and salt. Taste and season with more lime juice and salt as desired.
Heat a large heavy skillet (preferably cast iron) over high heat. Working in batches, add tortillas to dry pan and toast until lightly charred on both sides, about 30 seconds a side.
To assemble tacos, add a spoonful of slaw to the center of each tortilla. Top with a spoonful of butternut squash. Garnish with queso fresco and cilantro.
Originally posted September 28, 2024.
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