Taco Night Elevated: Caramelized Butternut Squash Vegan Tacos Recipe

Caramelized Butternut Squash Vegan Tacos by Chef Aqua Lincoln

If you’re looking for a delicious and satisfying plant-based meal, look no further! These Caramelized Butternut Squash Vegan Tacos, featured in our recent chef demo at the Fickett Farmers Market on October 16th, are bursting with flavor and perfect for any taco night. Chef Aqua Lincoln’s recipe highlights the natural sweetness of butternut squash, complemented by a zesty pico de gallo and creamy avocado cilantro aioli. Let’s get cooking!

Ingredients:

For the Caramelized Butternut Squash:

• 1 medium butternut squash, peeled and diced

• 2 tablespoons butter (or a vegan alternative)

• 2 tablespoons light brown sugar

• 1 teaspoon paprika

• 1 teaspoon onion powder

• Salt and pepper, to taste

• 1 tablespoon garlic powder

For the Black Beans:

• 2 cans black beans, drained and rinsed

• Juice of 1 lime

• 1 tablespoon onion powder

• 1 tablespoon garlic powder

• 1 tablespoon salt

• 1 tablespoon butter (or a vegan alternative)

For the Toppings:

• 2 shucked corn

• 1 red onion, diced

• 2 jalapeños, diced (adjust for heat preference)

• 1 tomato, diced

• 2 tablespoons lemon juice

• 3 tablespoons paprika

• 1 tablespoon onion powder

• 1 tablespoon garlic powder

• 1 tablespoon sazon seasoning

• Fresh cilantro, chopped

• Avocado cilantro aioli (store-bought or homemade)

  
  

Instructions:

1. Caramelize the Butternut Squash: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the light brown sugar, stirring until it dissolves and begins to caramelize. Once bubbling, add the diced butternut squash. Cook for about 30 minutes, stirring occasionally, until the squash is tender and beautifully caramelized with a rich, brown color.

2. Prepare the Black Beans: In another pot, combine the drained black beans, lime juice, onion powder, garlic powder, salt, and butter. Stir and heat on low until warmed through, about 5-10 minutes. Set aside.

3. Make the Pico de Gallo: In a bowl, mix together the diced red onion, jalapeños, tomato, lemon juice, paprika, onion powder, garlic powder, salt, and sazon seasoning. Adjust seasoning to taste and let it sit to meld the flavors.

4. Assemble the Tacos: Warm your tortillas and layer them with the caramelized butternut squash, black beans, corn, and pico de gallo. Drizzle with avocado cilantro aioli and sprinkle fresh cilantro on top for an extra burst of flavor.

Serve and Enjoy!

These Caramelized Butternut Squash Vegan Tacos are perfect for a weeknight dinner or a gathering with friends. They’re a delicious way to incorporate seasonal produce from Better Options Farms while satisfying your taste buds!