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