Butternut Squash Tacos with Sweet Sriracha Glaze

Butternut Squash Tacos

with Sweet Sriracha Glaze

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dinner

Sweet and smooth butternut squash is tossed in a savory Sriracha glaze, then served on soft corn tortillas for this delicious dish. If you prefer, you can make the soft tortillas crispy by brushing them with a teaspoon of oil and broiling them for a minute on high heat. Add this easy-to-make glaze to your weekly rotation and use it on anything from vegetables to tofu to rice noodles to salad.

Quick and Easy Spring Recipes Summer Recipes Nut-Free Gluten-Free Hearty Vegetables Squash Dinner Mexican American
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SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
682
FAT
24g
CARBOHYDRATES
106g
PROTEIN
14g

MAIN INGREDIENTS

  1. 1 onion
  2. Salt and pepper*
  3. 2 tablespoons vegetable oil*
  4. 14 ounces butternut squash
  5. 1 bell pepper
  6. 4 corn tortillas
  7. Fresh cilantro
  8. 3 tablespoons soy sauce
  9. 1 tablespoon sriracha
  10. 3 tablespoons brown sugar
  11. 1 lime
  12. 2 scallions
  13. *not included

INSTRUCTIONS

1
Prep the onion
Start by preheating your oven to 425 °F. Peel and quarter the onion, then lightly salt and wrap each quarter in foil. Put the onion on a baking sheet in the oven for 20 minutes; then remove from heat but leave in the foil.
2
Caramelize the squash
In a large skillet, heat 1 tablespoon of oil over medium heat. In an even layer, spread out the butternut squash in the skillet and and cook, turning occasionally, until it starts to caramelize. Cook until it’s golden brown and tender, about 10 to 15 minutes.
3
Prepare the pepper
Rinse, trim and remove seeds from the red pepper; slice from top to bottom, making slices about 1/4-inch thick. In a medium skillet, heat 1 tablespoon of oil on high heat. Once hot, add red peppers and season with salt and pepper. Cook until it’s tender and beginning to brown in places, about 3 to 5 minutes. Wrap tortillas up in foil and place into the oven to warm.
4
Wrap this up
In a small saucepan on medium-high heat, add the soy sauce, brown sugar, and sriracha; cook until the sauce resembles a light syrup, about 3 to 4 minutes. Cut lime into wedges and pick cilantro from the stems; set aside. Slice scallion thinly at an angle or into rounds.
5
It’s taco time
To serve, remove onion from foil. Take tortillas out of the oven and unfoil as well. Lay out a tortilla and place desired amount of onion, pepper, and squash in its center. Top with cilantro, scallion, and sauce. Serve with lime.