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.