Name: Vegan Butternut Squash Tacos al Pastor
Prep time: 20 min
Cook time: 35 min
Yield: 10
Ingredients: 4 tbsp extra-virgin olive oil; 1 tsp chilli powder mild; 2 tsp garlic granules; 1 1/2 tsp cumin ground; 1 1/2 tsp oregano; 1 tsp coriander ground; 1/2 tsp paprika smoked; 1/8 tsp cloves ground; 2 tsp sea salt; 1/8 tsp coarse ground black pepper; 900 g (2 bags) butternut squash, peeled, seeded and cut into 1-inch cubes; 1/2 pineapple, peeled, cored and sliced into rings; 4 tbsp lime juice, divided; To serve; 1/2 small green cabbage, shredded OR 2 handfuls thinly sliced radishes; 1 small onion, chopped (optional)

Garlic Granules

Product Information

£1.90/unit, 50g

Vegan Butternut Squash Tacos al Pastor

Prep Time

20 Minutes

Cook Time

35 Minutes

Ingredients

16

Servings

10

You don’t need a spit – or even meat – for real-deal tacos al pastor. Create a vegan version of this Mexican street food institution with nutty, roasted butternut squash and a whole slew of seasonings. Layer in corn tortillas with chunks of pineapple, a squeeze of fresh lime, crunchy cabbage or radishes, and onion as desired.

Ingredients

4 tablespoons extra-virgin olive oil
1 teaspoon Mild Chilli Powder
2 teaspoons Garlic Granules
1 1/2 teaspoons Ground Cumin
1 1/2 teaspoons Oregano
1 teaspoon Ground Coriander
1/2 teaspoon Smoked Paprika
1/8 teaspoon Ground Cloves
2 teaspoons sea salt
1/8 teaspoon Coarse Ground Black Pepper
900 grams (2 bags) butternut squash, peeled, seeded and cut into 1-inch cubes
1/2 pineapple, peeled, cored and sliced into rings
4 tablespoons lime juice, divided
To serve
1/2 small green cabbage, shredded OR 2 handfuls thinly sliced radishes
1 small onion, chopped (optional)

COOKING INSTRUCTIONS

1 Place one oven rack in lowest position and another rack in highest position. Pre-heat oven to 230°C, 450°F, Gas Mark 8. Mix oil, spices, and 1 3/4 teaspoons of the Salt and Pepper in a large bowl with wire whisk. Add squash and toss to coat evenly. Arrange squash in single layer on parchment-lined shallow baking pan. Set aside.
2 Arrange pineapple slices in single layer on a separate parchment-lined shallow baking pan. Drizzle with 2 tbs of the lime juice.
3 Place pan with squash on lowest oven rack. Place pan with pineapple on highest oven rack. Roast 30-35 minutes or until squash is tender and lightly browned, stirring squash and flipping pineapple halfway through cooking.
4 Meanwhile, toss cabbage with remaining 2 tbs lime juice and ¼ tsp Salt in large bowl.
5 Remove squash and pineapple from oven and let cool slightly. Chop pineapple into bite-size chunks. To serve, layer squash and pineapple in warm corn tortillas; top with cabbage or radishes and chopped white onion, if desired.