$\"Butternut$ 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\u00a0on the menu with pumpkin or squash in it! From salads to pizzas, burgers to tacos… roasted squash make\u00a0everything more delicious. These homemade beauties are Taco-Tuesday certified, filled with sweet spiced roasted butternut squash, crunchy pickled cabbage, creamy Queso Fresco cheese &\u00a0a little kick of lime. These are some\u00a0of our very favorites!<\/p>\n

Speaking of fresh, once you have tasted homemade corn tortillas you will never want to go back. They\u00a0are so flavorful and\u00a0easy 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\u00a0get one as souvenir\u00a0on your next trip to Mexico from the local mercado, they are also available on amazon or at some specialty cooking stores.<\/p>\n

Butternut Squash & Red Cabbage Tacos<\/h2>\n
\t\t<\/p>\n
\n\t\tIn 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.\t<\/p>\n
\n
Roasted Butternut Squash<\/h4>\n
\n
1 medium butternut squash (diced (3 cups or 450 g))<\/li>\n
1 tbs olive oil<\/li>\n
1\/4 tsp each red chili powder and paprika<\/li>\n<\/ul>\n
Pickled Red Cabbage<\/h4>\n
\n
1\/4 small head red cabbage (shredded (2 cups or 200 grams))<\/li>\n
1\/3 cup 80ml apple cider vinegar<\/li>\n
1\/3 cup 80ml water<\/li>\n
1 tsp salt<\/li>\n
1 tbsp sugar or honey<\/li>\n
1 garlic clove (smashed)<\/li>\n<\/ul>\n
Homemade Tortillas<\/h4>\n
\n
2 cups 224g masa harina flour<\/li>\n
1 1\/3 cup 315 ml warm water<\/li>\n
1 to rtilla press<\/li>\n
<em> (Or substitute 16 fresh corn tortillas<\/em>)<\/li>\n<\/ul>\n
Yogurt Sauce<\/h4>\n
\n
1\/4 cup 245 g yogurt or sour cream<\/li>\n
1 tbsp lime<\/li>\n
1 tbsp water (as needed)<\/li>\n
<em> (Or substitute guacamole<\/em>)<\/li>\n<\/ul>\n
Queso Fresco<\/h4>\n
\n
8-10 oz package of Queso Fresco (could substitute dry ricotta)<\/li>\n<\/ul><\/div>\n
\n
Roasted Butternut Squash<\/h4>\n
\n
Pre-heat the oven to 380 F | 190 C<\/li>\n
Peel and deseed the squash. Chop into 3\/4 inch (2 cm) pieces.<\/li>\n
Place on a baking tray, and drizzle with olive oil, chili and paprika. Mix together until evenly coated.<\/li>\n
Bake for 40-50 minutes, stirring the squash every 15 minutes.<\/li>\n<\/ol>\n
Pickled Red Cabbage<\/h4>\n
\n
Shred the cabbage into fine strips and place in a jar with one smashed garlic clove.<\/li>\n
Combine the apple cider vinegar, water, salt and sugar and stir until dissolved.<\/li>\n
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.<\/li>\n<\/ol>\n
Homemade tortillas<\/h4>\n
\n
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.<\/li>\n
Divide the dough into 16 balls, each roughly the size of a ping pong ball. Cover with a damp cloth and rest 30 minutes.<\/li>\n
Heat up a skillet or large pan on medium heat.<\/li>\n
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.<\/li>\n
Press down once, open the press, and turn the tortilla 180 degrees. Press down again to make the tortilla an even thickness.<\/li>\n
Cook the tortillas on each side for approximately 1 minute or until golden brown.<\/li>\n
Keep fresh tortillas wrapped in a dishtowel, or in the fridge for up to 3 days.<\/li>\n<\/ol>\n
Yogurt Sauce<\/h4>\n
\n
Mix together yogurt, lime, and enough water to create a good drizzle consistency.<\/li>\n<\/ol>\n
To Serve<\/h4>\n
\n
Layer each tortilla with some butternut squash, pickled cabbage, crumbled queso fresco, and drizzle with yogurt lime sauce.<\/li>\n
Enjoy with a cold Modelo Especial or a top-shelf margarita!<\/li>\n<\/ol><\/div>\n
\n\t\t\t<\/div>\n<\/div>\n
<\/p>\n
Health conscious? Of course! \u00a0Red cabbage is high in antioxidants &\u00a0butternut squash is a great source of\u00a0Vitamin A, so rest easy and plan your\u00a0next fiesta around these flavorful\u00a0and healthy vegetarian tacos.<\/p>\n
Try pairing them\u00a0with\u00a0a Spicy Vegan Ceviche<\/a> for a great Mexican meal to share with\u00a0friends and\u00a0family.<\/p>\n
Let us know what you think in the comments, we’d love to hear from you!<\/p>\n
$\"Butternut$ <\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00a0on the menu with pumpkin or squash in it! From salads to pizzas, burgers to tacos… roasted squash make\u00a0everything more delicious. These homemade beauties are Taco-Tuesday certified, filled…<\/p>\n
Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":2690,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","spay_email":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[44],"tags":[83,120,105,193,231,97,117],"jetpack_featured_media_url":"https:\/\/i2.wp.com\/www.sailsandspices.com\/wp-content\/uploads\/2017\/04\/Butternut-Squash-Tacos-1-1.jpg?fit=680%2C453&ssl=1","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7DJI0-Ha","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/www.sailsandspices.com\/wp-json\/wp\/v2\/posts\/2676"}],"collection":[{"href":"https:\/\/www.sailsandspices.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sailsandspices.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sailsandspices.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sailsandspices.com\/wp-json\/wp\/v2\/comments?post=2676"}],"version-history":[{"count":30,"href":"https:\/\/www.sailsandspices.com\/wp-json\/wp\/v2\/posts\/2676\/revisions"}],"predecessor-version":[{"id":3532,"href":"https:\/\/www.sailsandspices.com\/wp-json\/wp\/v2\/posts\/2676\/revisions\/3532"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sailsandspices.com\/wp-json\/wp\/v2\/media\/2690"}],"wp:attachment":[{"href":"https:\/\/www.sailsandspices.com\/wp-json\/wp\/v2\/media?parent=2676"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sailsandspices.com\/wp-json\/wp\/v2\/categories?post=2676"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sailsandspices.com\/wp-json\/wp\/v2\/tags?post=2676"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}