Eatwell Farmhouse Kitchen
Inspired by a recipe from Vegan Richa
Enjoyed this for dinner last night, really flavorful and such a great way to enjoy many of the fresh vegetables in this week's share! Perfect for vegans and people on a gluten free diet, and as a meat eater, I would highly recommend it to anyone whether you are a vegetarian or not. I will definitely make this one again!
2 cups shredded butternut squash (about 3/4 lb)
1 TB Olive Oil
1/2 tsp salt
1 clove garlic, minced
1/4 tsp coriander powder
1/4 tsp oregano
1/2 tsp cumin
1/2 tsp chili powder
2 TB Amarillo Sauce or Chipotle Sauce
1/2 cup water, veg stock or bean water
1/2 cup or so Kale or Spinach, finely chopped
1 TB each Parsley and Green Onion, finely chopped
Heat in a skillet, then add shredded squash and cook for 2 minutes. Add the spices, including the Amarillo or Chipotle Sauce and then mix well. Add approximately 1/2 cup of water or vegetable stock (if you are not a vegetarian you can also use chicken stock), stir and cook until the squash is to your desired level "doneness". To make your tacos, warm corn tortillas, put on a bit of chopped kale or spinach, then add some of the pulled butternut. Top with some finely chopped green onion and parsley. You can also make a wrap using collard greens, softening the collard leaves by dipping into a pan of simmering water just until it softens enough to wrap.