These Pulled Butternut Squash Tacos have shredded Squash cooked in traditional Chipotle Sauce and served with crunchy slaw. Free of Dairy, egg, nut, soy, gluten,

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 2
  • Category: taco
  • Cuisine: fusion

Ingredients

For Pulled Butternut

  • 1/2 butternut squash (3 loaded cups shredded)
  • 1 tsp oil
  • 1/4 tsp salt
  • 1/4 cup + 2 Tbsp traditional Chipotle sauce (or use bbq sauce + taco spice)
  • Or use my Chipotle Garlic Sauce ((use less water))
  • 1/4 tsp cumin powder
  • 1/2 tsp oregano
  • 1/4 tsp garlic powder
  • generous dash of black pepper
  • a generous dash of chipotle pepper powder
  • 2 Tbsp water

For Tacos

  • Corn chia Tortillas or regular tortillas
  • pickled Jalapenos
  • pico de gallo
  • Red cabbage slaw or shredded cabbage (toss the cabbage in salt, pepper and lemon juice, add crunchy shredded veggies like carrot for added texture.)
  • Avocado or guacamole
  • Vegan sour cream or vegan chipotle ranch
  • Cilantro & lemon juice

Method

  1. In a large pan, add oil and heat at medium heat.
  2. Add the squash and salt and cook for 2 minutes.
  3. Add Chipotle sauce, cumin, oregano, garlic, black pepper and chipotle pepper powder and water. Mix well.
  4. Cover and cook for 10-12 minutes until the squash is tender. do not overcook or overstir. Stir 2-3 times in between. Taste and adjust sauce, salt, spice.
  5. Layer greens and cabbage on the tortillas, add the squash, a drizzle of lemon juice, sour cream or chipotle ranch, guacamole, jalapenos and chopped cilantro. Serve warm.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.