Let’s transform gourds into something gorgeous. Enjoy this simple yet comforting butternut squash recipe to warm you on a chilly evening.
Whether you’re a seasoned chef or a kitchen novice, this straightforward recipe will leave a lasting impression.
While they’re mostly harvested in the fall, the winter squashes earn their name due to their longevity in storage, especially during long, cold winters. This is when winter squashes (and there are several to choose from) truly shine in the kitchen.
Hard-shelled squash varieties are a unique gift from North America. The earliest Indigenous peoples cultivated and revered them as one of the “Three Sisters,” along with beans and corn. These three staples formed the backbone of many civilizations’ diets, with corn and beans providing a complete protein and squash contributing beta-carotene and fiber, making it a nutritional powerhouse.
When choosing a butternut squash, it’s essential to look for one that is heavy for its size and has a solid, beige-ish color. Surface scratches and imperfections are normal, but deep scratching, cuts or soft spots are not.
Three Sisters Butternut Squash Tacos
Shared by Tasha Miller
Yield: 4 servings
Prep time: 10 minutes
Cook time: 1 hour
Ingredients:
Roast corn
4 corns on the cob, unshucked
Butter or Mexican crema
Salt
Tacos:
Olive oil
2-3 pounds (to make 2-4 cups cooked) winter squash (we recommend butternut, but you could use acorn or spaghetti squash, or a mix of different winter squashes)
1 to 2 cloves garlic, minced
1 can (15 ounces) canned black beans
2 to 3 roasted green chiles, chopped
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
2 cups cheese of choice for topping
Package of corn tortillas (or tortillas of choice)
Optional:
Any other taco toppings you enjoy, such as sour cream, avocado, cilantro, lime, chopped red onions, jalapenos, etc.
For street corn, add Mexican crema, Cotija cheese, chili powder or smoked paprika, limes, and cilantro.
Directions:
Roasted Corn
Preheat your grill to 400 degrees F. Set burners to medium-low.
Place the corn on the grill and cover the grill. Rotate every 3-4 minutes, for about 12-15 minutes, until cooked through.
Tacos:
Preheat the oven to 375 degrees F. Cut the squash in half (or into more pieces if it is very large). Scoop out the seeds and stringy bits from each half and discard them.
Rub the cut surfaces with olive oil. Place the pieces cut side down on a rimmed baking sheet and roast until you can easily bury the tines of a fork in them — this may take 30 minutes to an hour, depending on the size and thickness of the squash pieces.
Remove from the oven and allow to cool. Scoop flesh from the skin and cut the squash into pretty large chunks.
Heat olive oil in a large, heavy skillet over medium heat. Add the garlic once the oil is hot and let it sizzle for a minute. Then, add the beans and chiles and cook until heated through.
Add the cooked squash and the spices and cook on low heat to blend the flavors. Stir everything until it’s hot. Then, turn off the heat and cool until you’re ready to serve.
Top your tostadas or tacos with the squash and bean mixture and top with cheese. Add any other toppings you enjoy.
Serve your tacos and corn together. To add a street corn flavor, rub the corn with Mexican crema and sprinkle the other ingredients on top.
Variation:
You can also use this as stuffing for enchiladas. Once your stuffing is ready, add about 2 tablespoons to a tortilla, add a sprinkling of cheese, then roll it and place seam side down in a baking dish. Cover with enchilada sauce and more cheese and bake in an oven preheated to 375 degrees F until hot and bubbly.
