It’s Taco Tuesday! And I know you are thinking that (a) it doesn’t look like a taco and (b) that filling is far from traditional. But, I was inspired by a dish that I saw posted by Great Sage, a vegan restaurant in Maryland, on their FB page! I had extra butternut squash after making my Winter Healthy Soup yesterday and I also happened to have pineapple in the house because I always serve it to my Dad when he comes over for a party. These turned out really great. Sweet, crunchy and delicious. A crowd pleaser for sure.
These measurements serve 3.
1 cup of diced butternut squash
1 teaspoon high heat oil
Salt, a pinch
1/2 cup diced red, yellow, and orange peppers
1/4 cup diced red onion
1/4 cup corn (frozen or fresh, if it is in season)
The juice of 1 lime
1/4 cup diced pineapple
1/4 cup sliced purple cabbage
Cashew cream sauce, optional
Heat up the tortillas.
Dice the butternut squash into small squares. Toss with a teaspoon of high heat oil and a pinch of salt. Roast in a 400 oven until browning on one side, about 25 minutes.
Dice the peppers and onion. Water or oil sauté until softening. Add the corn, squash and the fresh lime juice. Mix well.
Slice the cabbage and dice the pineapple. If using, make the cashew cream sauce.
Cashew Cream (makes a cup, more than you will need for this meal)
1 cup raw cashews
3/4 cup filtered water
Salt, a pinch
To serve, lay the tortilla on a plate. Pile with the vegetable mixture, pineapple, cabbage and cashew cream sauce. Enjoy!