GRILLED BUTTERNUT SQUASH TACOS
SERVES 12 TACOS
FOR THE CASHEW QUESO
3/4 cup (180 ml) cashew sour cream
1 red chile pepper, stemmed (seeded for less heat)
FOR THE SQUASH
1 lb. (500g / 18oz) peeled and seeded butternut squash (about 1/2 medium squash)
2 tbsp. olive oil
FOR THE BEANS
1 onion
1/2 bunch cilantro
2 tbsp. olive oil
2 1/3 cups (400g / 14oz) cooked black beans
2 tbsp. basic barbecue sauce
2 tbsp. soy sauce
Juice of 1 lime
2 tsp. pickled jalapeño peppers
1 tsp. ground cumin
1 tsp. dried oregano
12 flour tortillas
1 avocado
1 lime, cut into wedges
NUTRITIONAL VALUES
Calories: 240kcal
Fat: 11.9g (3.4g S.Fat)
Carbs: 33.2g
Protein: 3g
Sugar: 11.3g
Sodium: 581mg
METHOD
In a blender, combine the sour cream and Chile until smooth for the cashew queso.
Cut the squash into 2 cm thick slices, brush with oil, and grill for 3 minutes on each side over direct heat. Then place them over indirect heat, close the lid, and cook for another 10 minutes. Make them into bite-sized pieces.
Finely dice the onion, remove the cilantro leaves, and finely chop the stems for the beans. Preheat a cast-iron saucepan over indirect heat for 2 minutes, then add the oil and sweat the onion. Cook for 10 minutes over indirect heat with the lid closed, stirring occasionally, with the remaining ingredients except the cilantro leaves.
Warm the tortillas for 1 minute over low heat. Cut the avocado in half, remove the pit, peel it, and dice it. Tacos should be filled with the bean mixture, squash pieces, and avocado. Serve with the cashew queso and cilantro leaves on top. Serve with wedges of lime.
Cut the squash into 2 cm thick slices, brush with oil, and grill for 3 minutes on each side over direct heat. Then place them over indirect heat, close the lid, and cook for another 10 minutes. Make them into bite-sized pieces.
Finely dice the onion, remove the cilantro leaves, and finely chop the stems for the beans. Preheat a cast-iron saucepan over indirect heat for 2 minutes, then add the oil and sweat the onion. Cook for 10 minutes over indirect heat with the lid closed, stirring occasionally, with the remaining ingredients except the cilantro leaves.
Warm the tortillas for 1 minute over low heat. Cut the avocado in half, remove the pit, peel it, and dice it. Tacos should be filled with the bean mixture, squash pieces, and avocado. Serve with the cashew queso and cilantro leaves on top. Serve with wedges of lime.
RECIPE NOTES
You can prepare the beans ahead of time and reheat them in a cast-iron saucepan or a stainless steel bowl over low heat.
