These butternut squash tacos are inspired by a little Mexican bar in Perth we used to frequent. In Australia, there is just about always a vegetarian option on the menu with pumpkin or squash in it! From salads to pizzas, burgers to tacos… roasted squash make everything more delicious. These homemade beauties are Taco-Tuesday certified, filled with sweet spiced roasted butternut squash, crunchy pickled cabbage, creamy Queso Fresco cheese & a little kick of lime. These are some of our very favorites!
Speaking of fresh, once you have tasted homemade corn tortillas you will never want to go back. They are so flavorful and easy to make. With only two ingredients, they contain no preservatives or any of the unnecessary fillers the store-bought versions contain… and as an added bonus are naturally gluten-free. The best way to make these homemade tortillas is with a cast iron tortilla press. While you could get one as souvenir on your next trip to Mexico from the local mercado, they are also available on amazon or at some specialty cooking stores.
Butternut Squash & Red Cabbage Tacos
In these tacos Australia’s love for pumpkin & squash meets the delicious taste of fresh Mexican corn tortillas. This combination is has everything you need for a delicious and healthy taco night.
Roasted Butternut Squash
- 1 medium butternut squash (diced (3 cups or 450 g))
- 1 tbs olive oil
- 1/4 tsp each red chili powder and paprika
Pickled Red Cabbage
- 1/4 small head red cabbage (shredded (2 cups or 200 grams))
- 1/3 cup 80ml apple cider vinegar
- 1/3 cup 80ml water
- 1 tsp salt
- 1 tbsp sugar or honey
- 1 garlic clove (smashed)
Homemade Tortillas
- 2 cups 224g masa harina flour
- 1 1/3 cup 315 ml warm water
- 1 to rtilla press
- <em> (Or substitute 16 fresh corn tortillas</em>)
Yogurt Sauce
- 1/4 cup 245 g yogurt or sour cream
- 1 tbsp lime
- 1 tbsp water (as needed)
- <em> (Or substitute guacamole</em>)
Queso Fresco
- 8-10 oz package of Queso Fresco (could substitute dry ricotta)
Roasted Butternut Squash
- Pre-heat the oven to 380 F | 190 C
- Peel and deseed the squash. Chop into 3/4 inch (2 cm) pieces.
- Place on a baking tray, and drizzle with olive oil, chili and paprika. Mix together until evenly coated.
- Bake for 40-50 minutes, stirring the squash every 15 minutes.
Pickled Red Cabbage
- Shred the cabbage into fine strips and place in a jar with one smashed garlic clove.
- Combine the apple cider vinegar, water, salt and sugar and stir until dissolved.
- Pour the liquid over the cabbage, and press down with a wooden spoon or muddler. At this stage the liquid will not completely cover the cabbage. Set aside for 30+ minutes, pushing the cabbage down into the brine with a muddler, from time to time.
Homemade tortillas
- In a large bowl, mix together the masa harina flour and warm water. Knead for 1-2 minutes until the dough is soft but not sticky.
- Divide the dough into 16 balls, each roughly the size of a ping pong ball. Cover with a damp cloth and rest 30 minutes.
- Heat up a skillet or large pan on medium heat.
- To press the tortilla place a ball of dough in the tortilla press between two pieces of parchment paper or plastic. You can cut a ziplock bag open or use a clean plastic shopping bag.
- Press down once, open the press, and turn the tortilla 180 degrees. Press down again to make the tortilla an even thickness.
- Cook the tortillas on each side for approximately 1 minute or until golden brown.
- Keep fresh tortillas wrapped in a dishtowel, or in the fridge for up to 3 days.
Yogurt Sauce
- Mix together yogurt, lime, and enough water to create a good drizzle consistency.
To Serve
- Layer each tortilla with some butternut squash, pickled cabbage, crumbled queso fresco, and drizzle with yogurt lime sauce.
- Enjoy with a cold Modelo Especial or a top-shelf margarita!
Health conscious? Of course! Red cabbage is high in antioxidants & butternut squash is a great source of Vitamin A, so rest easy and plan your next fiesta around these flavorful and healthy vegetarian tacos.
Try pairing them with a Spicy Vegan Ceviche for a great Mexican meal to share with friends and family.
Let us know what you think in the comments, we’d love to hear from you!
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The sweet and savory of the grapefruit and salt reminds us of a grapefruit margarita served in a glass with a salted rim. Just as delicious is the smell of rosemary that transports you to the south of France when you open the oven door.
Broiled Grapefruit with Rosemary
Everything you love about a salty grapefruit margarita combined with the delicious fragrance of rosemary. This broiled grapefruit is quick and makes a delightful savory & sweet breakfast. Serve along side some toast and peanut butter or yogurt and granola for a complete meal.
- 2 grapefruit (sliced in half)
- 1 tbsp raw cane sugar or coconut sugar
- 1/4 tsp sea salt or rock salt
- 1/2 tsp fresh rosemary leaves (chopped)
- 4 small rosemary branches as garnish
- Combine the sugar, salt, and chopped rosemary in a small bowl.
- Remove a thin slice from the bottom of each grapefruit, to help make them more stable and place on a baking tray.
- With a sharp pairing knife or small serrated knife, cut a circle between the grapefruit and the skin. Cut another smaller circle around the white pith in the center. Remove any seeds. Create spoon size pieces by cutting towards the center of the fruit, detaching each segment.
- Evenly sprinkle the sugar mixture over each half of grapefruit.
- Broil the grapefruit for 3-5 minutes, until the tops start to go golden.
- Leave to cool for a minute before serving warm.
If you are feeling adventurous try adding chili pepper flakes for a spicy kick!
Chef’s Tip: trying grilling your lemons or limes before making a marinade or dressing. This will bring a grilled smokey flavor to your sauce!
What are you favorite ways to eat citrus fruit like grapefruit? We’d love to hear your comments!
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Paneer Makhani, or Paneer Tika Masala, is one of our absolute guilty pleasures of Indian cuisine. The creamy tomato sauce and warming spice pairs well with basmati or red rice and fresh garlic naan, or for a lighter option, papadam. If feeding a crowd, or planning leftovers, consider a second ‘dry’ curry such as Aloo Gobi.
While most restaurant versions will not epitomize ‘clean living’ we find this recipe truly satisfies with minimal use of heavy cream and butter. Use full-fat versions of each, and you’ll find a little goes a long way; lighter options we’ve tested simply do not turn out as intended.
Pair with a bold red (Malbec or Cabernet Sauvignon) to satisfy your weekend cravings, then get back to your green smoothies in the morning.
Paneer Makhani
This is a delicious indian curry dish of fresh paneer cheese and a creamy spiced tomatoes sauce. Wonderful for on Friday night with a glass of red wine or as part of an indian dinner party.
- 2 tablespoons of butter
- 1 teaspoon of cumin
- 1 teaspoon of grated ginger
- 1 teaspoon of crushed or chopped garlic
- 1/2 teaspoon of turmeric
- 2 cups of tomato puree
- 1/2 teaspoon of salt
- 1/3 cup of water + more as needed
- 1/5 teaspoons of garam masala
- 1 tablespoon of dried crushed methi leaves (also known as fenugreek leaves)
- 2 cups or 200 grams of paneer cheese
- 1/2-3/4 cup of half and half cream
- 1/4 cup coriander
- Heat a large pan over medium heat, and melt the butter.
- Add the cumin, ginger, garlic and turmeric and cook until fragrant.
- Stir in the tomato puree, salt, and 1/3 cup of water. Cook for 5 minutes until simmering.
- Add in the garam masala, which will bring a hint of cinnamon to the curry, the chili power and methi leaves.
- At this stage you can add another 1/3 cup of water if needed, cover and simmer for another 5-10 minutes.
- Chop the Paneer into cubes, add into the tomato sauce, and cook for another 5 minutes.
- Serve with rice, naan bread and papadums. Try alongside Aloo Gobi or Saag Paneer.
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