Honey-ancho butternut squash tacos

One of my favorite celebrity chefs, and someone I like to joke is my culinary spirit animal, Bobby Flay, is famous for his big and bold southwestern flavors. This includes sweet heat that tantalizes your taste buds on the front end, but packs a punch on the back end of each bite. This dish is my ode to some of the flavors I grew up watching Bobby create, and it’s become one of my favorites.

For this recipe you will need-

  • 1 butternut squash, peeled and chopped into 1/2 inch pieces
  • 2 tablespoons olive oil
  • 3 tablespoons honey
  • 3 tablespoons ancho chili hot sauce (my favorite is ‘Born to Hula: ghost of ancho”)
  • 6 corn tortilla 

To taste-

  • homemade black beans (see my 2-Day Black Bean recipe)
  • sliced avocado
  • queso fresco
  • finely diced red onion
  • thinly sliced fresh jalapeño
  • pumpkin seed

Yield: 6+ tacos

 

Step 1: Roasted Butternut Squash (Prep 5 min, Cook 30-35 min)

Pre-heat your oven to 400°F. Toss the butternut squash in olive oil and spread evenly on a baking sheet. Bake for 30-35 minutes until squash has some color and is fork tender.

*Stefenism: Roast the butternut squash separately and then re-heat in the honey-ancho glaze when you’re ready for service. Save any extra butternut squash to add to salads, hashes, or even morning scrambles*

Step 2: Glazing the Squash (Prep 5 min, Cook 10 min)

Add the honey and ancho chili hot sauce to a non-stick pan. Heat until the mixture is nice and bubbly. Turn off heat and add about 6 spoonfuls of the roasted butternut squash. Evenly coat the mixture in the glaze.

Step 3: Assembling your Tacos (Prep 5 min, Cook 5 min)

Heat the tortillas on the stovetop to make the tortillas pliable and less likely to tear. Keep your eye on the tortillas, but don’t be afraid to get a little char on them. Once the tortillas are ready, add about a tablespoon of the butternut squash to each taco. Top as you like with the suggested toppings and enjoy!

*Stefenism: See the BigChefLittleKitchen Strawberry-Mango Margarita recipe for a delicious pairing with these tacos*