Taco Tuesday: Roasted Butternut Squash with Corn, Peppers & Pineapple


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
Corn tortillas
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!

Friday Night Bites: Kidney Beans in Enchilada Sauce with Brown Rice, Guacamole & Corn Tortillas


People always ask me how I can cook all week. I try to make large batches and freeze portion sizes of such things as sauce, so that by Friday night, leftovers are easy to pull together.

Tonight I needed a quick and easy light dinner before heading out to Citifield for a Mets game. I had kidney beans from earlier in the week and enchilada sauce and tortillas in the freezer (which I defrosted in the morning.) And, of course, I always have rice, avocados, onions, lime and cilantro in the house.

Corn tortillas
Kidney beans in enchilada sauce
Brown rice with onions and cilantro

Heat up the tortillas and bend them in half.

Get the rice going.

Make the guacamole by chopping half an onion and a handful of cilantro and drop most of it into a bowl. Peel and avocado and add to the bowl. Add the juice of a lime and a pinch of salt. Mash up the avocado with a fork and mix together.

Toss any extra onions and cilantro into the rice as it cooks.

Pour the enchilada sauce and kidney beans into a pot and heat through.

Serve family style and enjoy!