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.
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.
Arrange pineapple slices in single layer on a separate parchment-lined shallow baking pan. Drizzle with 2 tbs of the lime juice.
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.
Meanwhile, toss cabbage with remaining 2 tbs lime juice and ¼ tsp Salt in large bowl.
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.