If I were asked to provide a maxim that represents my overall cooking style, it would be that almost anything can be turned into tacos. We eat a lot of tacos in this house.
If you’ve followed my ramblings in other Internet spaces in the past, you may recognize this recipe. On a cool fall night a few years back, I had a butternut squash that needed to be used. But lacking the appetite for baked squash, and the time for a hearty soup, I said to myself, “C, make thee a delicious taco, for tacos are happiness wrapped in a shell.” And thus, the Autumn Taco was born (or, Fallaco, as D prefers to call it).
This is a fairly simple recipe, though it does require the obnoxious step of peeling a butternut squash. The worst.
Things You’ll Need:
- Butternut Squash (you can substitute sweet potatoes), peeled and cubed. (You want pretty small cubes so that the squash cooks through more quickly.)
- 1/2 Red onion, chopped. (You can use a non-sweet onion, but if you do, use a little less.)
- Chickpeas, 1-2 cans, drained.
- Fresh cranberries, a generous handful, finely chopped. (Substitute with dried cranberries if needed, but it won’t be quite as good.)
- Ground ginger
- Dried thyme
- Sea salt
- Crumbled feta cheese
What You’ll Do:
- Preheat oven to 350.
- Saute the squash and onions in a bit of oil until onions are soft and the squash is warm.
- Combine the squash and onions in a bowl with the chickpeas and cranberries.
- Season with ginger, thyme and salt, to your taste.
- Dump the mixture into a glass baking pan, cover with aluminum foil and bake 10-20 minutes, until the squash is soft and the chickpeas are hot.
- Remove the aluminum foil, but keep the baking dish in the oven while you warm the tortillas.
- Once the tortillas are warm, remove everything and spoon the squash mixture into the tortillas.
- Top with crumbled feta cheese. (Optional if you’re cooking vegan, but otherwise definitely don’t skip this step! The feta provides a contrasting flavor that is incredibly delicious.)
Obviously this isn’t a recipe with exact measurements, because my style is more one of dump a bunch of things together and adjust as needed. If the squash needs more seasoning, just add a bit of extra ginger and thyme after it comes out of the oven. I recommend using flour tortillas because they hold together better. I served these last night with a simple mixed green salad dressed with garlic and lemon. Perfect.