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A Family That Eats Together: Butternut Squash Tacos with Chipotle Cream

Butternut squash tacos with chipotle creamMarin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Here's Nicole's meal plan for this week.

We love these quick and easy vegetarian tacos for their almost meat-like texture full of Mexican spices. Along with a slather of smoky chipotle cream these will be your next family favorite. Now, chipotles on their own are quite spicy but when mixed with Mexican crema they only impart their smoky goodness without the heat. To make this super quick, I recommend buying pre-pealed and cubed butternut squash, which can be found in most grocery stores.

Serves: 8
Prep time:
10 minutes
Cook time: 30 minutes

Ingredients

for the squash

  • 6–8 cups peeled and cubed butternut squash
  • 1 yellow onion, thinly sliced
  • 4 garlic cloves, whole and unpeeled
  • ¼ cup olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • ½ teaspoon cayenne pepper
  • 1 ½ teaspoon kosher salt
  • ¾ teaspoon ground pepper

for the chipotle cream

  • 4 of the roasted garlic cloves
  • 1 can (14.5 oz) fire roasted tomatoes
  • 2 chipotles in adobo + 2 tablespoons of the sauce from the can
  • ¾ cup Mexican crema
  • 1 teaspoon fresh lime juice
  • 1 ½ teaspoon kosher salt

for the condiments

  • corn tortillas
  • fresh chopped cilantro
  • cubed avocado
  • crumbled queso fresco

Directions

  1. Preheat the oven to 425ºF.
  2. Toss the squash, onion, garlic, oil, cumin, paprika, cayenne, salt and pepper in a bowl and then pour on to a baking sheet. Evenly distribute the veggies and place them in the oven to roast for 30 minutes.
  3. Once the garlic is roasted (about 15 minutes in the oven), remove them from the peels and blend them in a blender with the tomatoes, chipotles and chipotle sauce. Pour the sauce into a sauce pan and reduce the sauce over medium-low heat until it gets thick and looks like a loose paste. Turn the heat off and stir in the crema, lime juice and salt.
  4. Plate the tacos by slathering the chipotle cream on a tortilla, and layering the squash, onions, avocado, cheese and cilantro.