Monday, August 6, 2007

Chipotle-Roasted Winter Squash Tacos

Chipotle-Roasted Winter Squash

  • 2 tablespoons canned chipotles in adobo sauce
  • 2 tablespoons vegetable oil
  • 1 pound winter squash, such as kabocha (buttercup) or butternut, peeled and cut into 3/8-inch dice (3-4 cups)
  • salt

Spiced Black Beans

  • 2 tablespoons vegetable oil
  • 2 teaspoons minced canned chipotles in adobo sauce
  • 1 large garlic clove, finely chopped
  • 1 teaspoon ground cumin
  • 3 cups cooked black beans (1 1/2 cans, rinsed and drained)
  • salt

Tacos and Assembly

  • 1/2 cup pepitas (pumpkin seeds)
  • 2 teaspoons Japanese tamari
  • 1 cup finely shredded green or red cabbage (about 1/4 small head)
  • 1 tablespoon lime juice
  • salt and pepper
  • 8 corn tortillas (6 inches)
  • 1 cup grated white cheddar
  • about 3/4 cup good-quality salsa
  • 4 tablespoons fresh cilantro leaves
  • 4 lime wedges

1. Preheat the oven to 425F.

2. To make the Chipotle-Roasted Winter Squash, puree the chipotles with the oil in a food processor.

3. On a large, rimmed baking sheet, toss the squash with the chipotle oil to coat evenly. Spread out in a single layer; try not to have the squash cubes touch each other too much.

4. Roast until nicely browned and crusty, 30 to 40 minutes. Season with the salt to taste. Set aside at room temperature.

5. To make the Spiced Black Beans, heat the oil in a medium-large skillet over medium heat. Add the chipoltles, garlic, and cumin and cook, stirring, for 1 minute. Add the beans and cook, stirring frequently, until slightly softened and heated through, about 6 minutes. Season with the salt to taste.

6. Toss the pepitas with the tamari and toast in a small skillet over medium heat, watching carefully so they don't burn, until the pepitas are one shade darker, about 4 minutes. Remove to a plate.

7. Toss the cabbage with the lime juice and season with the salt and pepper to taste.

8. When ready to assemble, warm the tortillas in a microwave, separated by paper towels, for about 30 seconds, or heat briefly in a hot skillet. Layer with the squash, black beans, a scattering of the cheese, a spoonful of salsa, some shredded cabbage, and a bit more salsa. Top with the toasted pepitas. Garnish with cilantro and a lime wedge.

from Dishing Up Maine

Yield: 4 servings

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