Winter Squash Tacos


Oh yum, these were amazing. We had lots of squash on the mantle, and Danny endowed us with more, so I thought I’d see what happens when you cube fresh winter squash and cook it as you would ground meat for tacos…Surprise…it’s awesome! Definitely recommend this one, super easy, healthy and really tasty. Last weeks cilantro made the fresh guacamole on top extra special too.


1 medium sized Winter Squash

4 t hot chili powder

3 t paprika

2 t onion powder

1 t sea salt

1 t garlic powder

1 t cumin

1 t oregano

1 t black pepper

1/2 t cayenne powder

1 pinch red pepper flakes

2 cups chicken or vegetable stock

1 T canola oil (or better still lard or bacon fat)

First prepare the squash. Cut it in half long ways, and scoop out the seeds and stringy pulp. Lay a half flat side down on cutting board, cut 3-4 inch wide sections and, standing them on their ends, cut the skin away. Then again place the sections flat side down and cut into 1/4 inch half-moon slices. Turn these 90 degrees and cut again in 1/4 inch slices. you will have a nice pile of small cubed squash ready to cook.

All spices can be mixed together ahead of time and stored in a jar.

Heat the oil or fat in a large frying pan until shimmering. add the squash and stir, cooking for 30 seconds, then add the seasoning, sprinkling it liberally about the squash. Stir to cover, and add the stock in 1/2 cup intervals until the spices are mixed completely and the squash is simmering. Stir frequently and add more stock as needed. Cook the squash until fork tender and the majority of the liquid has cooked into the squash, about 10-15 minutes. Serve as you would any delicious taco filling.


| February 24th, 2014 | Posted in Recipes, Winter Squash |

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