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.

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.

BUTTERNUT SQUASH, CARAMELIZED ONION, & APPLE PIZZA

SERVES 4 PORTIONS

FOR THE ROASTED SQUASH

2 cups (1/2-inch) cubes peeled butternut squash

2 tbsp. olive oil

Sea salt

Freshly ground black pepper

FOR THE TOPPING

2 tbsp. olive oil

1 onion, thinly sliced

Sea salt

Freshly ground black pepper

1 apple, peeled and thinly sliced

5 oz (142g) baby spinach

FOR THE GARLIC WHITE BEAN PUREE

1 (15oz / 425g) can cannellini or other white beans, rinsed and drained

1/4 cup olive oil, plus extra for brushing and drizzling

1 tbsp. lemon juice

2 garlic cloves

1/2 tsp. dried thyme

1 tsp. sea salt

1/2 tsp. freshly ground black pepper

1 to 2 tbsp. water

1 tbsp. cornmeal

1 oz (30g) pizza dough

NUTRITIONAL VALUES

Calories: 1205kcal
Fat: 61.6g (12.5g S.Fat)
Carbs: 137.2g
Protein: 34.4g
Sugar: 11.8g
Sodium: 959mg

METHOD

FOR THE ROASTED SQUASH
Preheat the oven to 200°C/400°F. Toss butternut squash with oil on a large, rimmed baking sheet. Roast for 30 to 35 minutes, or until very tender when pierced with a fork, seasoning with salt and pepper. Set aside after removing from the oven.

FOR THE TOPPING
2 tablespoons oil in a large skillet over medium-high heat, sauté onion until soft and lightly caramelized, about 20 minutes. As needed, adjust the heat. Season with salt and pepper to taste. Cook for 5 to 7 minutes, or until the apple is soft, adding more oil as needed. Cook until the spinach is wilted.

In a food processor, combine the beans, oil, lemon juice, garlic, thyme, salt, and pepper, and process until completely smooth. As needed, add more water.

Preheat the oven to 230°C/450°F. Brush a large baking sheet (approximately 9 x 13 inches) lightly with oil.

Cornmeal should be sprinkled on the baking sheet. Roll or stretch the dough into a large rectangle on a lightly floured surface. Brush it with oil and place it on the baking sheet.

Spread a thin layer of puree evenly over the dough, then arrange the squash and toppings on top. Drizzle with oil and season with salt and pepper.

Bake for 15 to 20 minutes, rotating halfway through, or until the edges are golden. Allow to cool for a few minutes before slicing.