Happy taco Tuesday! To help you celebrate I’m sharing a recipe inspired by one of my favorite Somerville restaurants: roasted butternut squash tacos with avocado crema.
This month’s Recipe Redux Challenge is a family classic: February 21 is a Tuesday. So show us your healthy, creative take on the taco.
I don’t know about you, but growing up we had tacos pretty much every week (although I don’t think we were strict about eating them on Tuesdays 😉 ). Besides being a quick and easy dinner for the whole family (not an easy feat when you have picky kids), I think my mom loved making tacos as it was an excuse to eat avocado and sour cream. And I can’t blame her as sour cream (or plain Greek yogurt) is refreshingly tart while avocado just makes everything better, which is why these butternut squash tacos take the best of these two ingredients and blends them into an avocado crema. Even if you don’t make the rest of this recipe, PLEASE make this crema it’s addicting! And it makes a lot, so even after stuffing your face with these tacos you’ll have leftovers to drizzle over your morning omelet, add to a homemade burrito bowl, or use as a dipping sauce for baked chicken.
When we first moved in together, Bry and I lived in a teeny tiny (450 sq ft) apartment just 10 minutes away from Davis Square in Somerville. It was a dangerous place to live as we were constantly going out to eat, with The Painted Burro being our favorite. While some nights we just split chicken nachos and sipped on mezcal mules, my go-to item was their butternut squash taco with black beans, wilted greens, avocado crema, and cojita cheese. So, so good!
Since we’re no longer just a short walk away from Davis, I decided to recreate my favorite tacos at home. And while these tacos are in no means a quick recipe (sorry), they are definitely worth it! To make these a smidge easier, I bought pre-cubed butternut squash (I hate cutting and peeling butternut squash).
Ideally I’d serve these with cotija cheese, but my local grocery store didn’t carry it and I had leftover feta in the fridge from making my blackberry chicken pizza the night before, so feta it was. However, if you can find cotija I strongly recommend using it instead.
And yes, this post is on a Tuesday as I’m veering off of my normal Monday, Wednesday, Friday posting schedule this week. The main reason is Bry and I are enjoying a ski vacation with my parents in Colorado, but it also seemed wrong to have a post about taco Tuesday that wasn’t posted on a Tuesday. Be sure to check back Thursday this week for more Healthy Toast eats 🙂
So here’s a toast to my current favorite condiment, avocado crema!
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These tacos look absolutely addicting! And avocado crema really is a great condiment, isn’t it? 🙂
Thanks Sonali 🙂 And yes, it’s such a yummy addition!
These look so delicious! Love your mixture – I never thought of using roasted squash. Can’t wait to try it!
Thanks Laura! Definitely give it a try with the squash.
These look incredible! And I LOVE roasted butternut squash in tacos. Great recipe 🙂
Thanks Karman 🙂