Spicy butternut squash with pumpkin seed sauce

Vegetarian, Gluten Free, Soy Free, Spicy

2 Servings, 700 Calories/Serving

25 – 35 Minutes

¡Muy picante! This Southwestern-inspired vegetarian plato or platter gets its fiery kick from the chipotle chiles in our house-made sauce. To temper the heat, we serve it with a dollop of cool yogurt and squeeze of lime. The result has all the layered, authentic flavor you might find at a bordertown cantina.

Ingredients

  • ¾ pound peeled chopped butternut squash
  • Squash seasoning blend (cinnamon - cumin)
  • 1 to 2 shallots
  • Fresh cilantro
  • Fresh basil
  • 1 lime
  • Pumpkin seed sauce base (chipotle chiles in gluten-free adobo - roasted red bell peppers - pumpkin seeds - fresh garlic - canola olive oil blend - salt)
  • 4 Mi Rancho 100% corn tortillas
  • ½ cup Greek yogurt

Instructions

1

Roast the squash

Heat the oven to 425ºF.
In a bowl, combine the butternut squash with the squash seasoning blend and 1 to 2 tablespoons oil. Season generously with salt and pepper and toss to coat. Spread the squash on a sheet pan in an even layer. Roast in the oven until browned and tender, 18 to 20 minutes.
While the squash roasts, make the sauce.

2

Make the pumpkin seed sauce

  • Peel and thinly slice the shallot.
  • Coarsely chop the cilantro.
  • Strip the basil leaves from the stems; coarsely chop the leaves.
  • Cut the lime into wedges.
In a pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the shallot and cook until softened, 2 to 3 minutes. Add the pumpkin seed sauce base and ½ cup water (add more water for a thinner sauce). Cook at a gentle simmer until the flavors meld, 2 to 3 minutes. Remove from the heat and stir in half the cilantro and half the basil.

3

Warm the tortillas

On the stovetop directly over a flame, or in a dry pan over medium heat, warm the tortillas until just pliable and warmed through, about 30 seconds per side.

4

Serve

Transfer the pumpkin seed sauce to individual plates and top with the squash. Garnish with the remaining cilantro and basil, and serve with the yogurt, tortillas, and lime wedges on the side.

Nutrition per serving: Calories: 700, Protein: 20 g, Total Fat: 45 g, Monounsaturated Fat: 26.5 g, Polyunsaturated Fat: 15.5 g, Saturated Fat: 6 g, Cholesterol: 5 mg, Carbohydrates: 63 g, Fiber: 14 g, Added Sugar: 0 g, Sodium: 880 mg

Contains: milk

Similar Recipes

Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy Free
Baked pasta with butternut squash and Green Goddess salad
Gluten Free, Vegetarian, Soy Free
Argentinian chicken with green rice and chimichurri
Paleo Friendly, Gluten Free, Dairy Free