Roasted Butternut Squash Tacos with Caramelized Onions & Parmesan
I might be a little off my rocker, but just go with it, OK?
Last week I turned pumpkin pasta sauce so I’m going to just roll with this trend of somewhat unique fall dinner ideas. I should add quick and simple to that – quick and simple fall dinner ideas!
I simply adore butternut squash, especially when it is roasted. It’s so versatile, it’s comforting, it’s nutritious and filling. One of my favorite ways to use it is for risotto. But unfortunately, I was out completely out of arborio rice when I went to roast my squash this week.
But I roasted it anyway. And as it was in the oven, I set about caramelizing some onions with garlic and sage. And then I spotted some tortillas. Tacos? It could work, I thought to myself. Yes, I am crazy, I also thought to myself. As did Paul when I told him what I was making. He was actually on his way to play racquetball and decided to pass on my new dinner idea. All I’m saying is it was his loss.
You guys, it does work. These tacos are so simple and make a perfect vegetarian weeknight meal! If you aren’t on board with the tortillas, you can definitely just eat the butternut squash mixed with the onions and topped with parmesan cheese and call it a side dish. That’s how I ate the leftovers and they were fabulous.
But I’ll go ahead and take the extra carbs for dinner.
Roasted Butternut Squash Tacos with Caramelized Onions & Parmesan Recipe
Yield: 6 tacos
Prep Time: 10 minutes
Cook Time: 30 minutes
Quick vegetarian taco recipe with roasted butternut squash, caramelized onions, sage and parmesan cheese. The butternut squash can also double as a side.
1 (2 1/2 – 3 pound) butternut squash, peeled & cubed
2 tsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. olive oil
1 medium yellow onion, thinly sliced
1 clove garlic, minced
1/4 tsp. salt
1/2 tsp. dried sage
Freshly grated parmesan cheese
Heat the oven to 400 degrees. Spread the squash in an even layer on a rimmed baking sheet and toss with olive oil, salt and pepper. Ensure that each piece is coated. Roast for 30 minutes, tossing every 10 minutes.
While the squash roasts, caramelize the onions. Heat the olive oil in a large nonstick skillet over medium heat. Add the onions and garlic and stir until they are well-coated with the oil. Add a small pinch of salt and cook for about 5 minutes until they begin to soften. Add the dried sage and stir.
Reduce the heat to medium low and place a lid on the pan, but allow it to slightly vent. Stir frequently to ensure the onions are not burning. The onions will become very fragrant and soft after about 10 more minutes. Add about 1 tablespoon of water and stir. Return the lid to the pan and cook for another 10 minutes to allow the water to steam the onions.
Warm the tortillas. Scoop the roasted butternut squash into the tortillas, about 1/3 cup each, top with the onions and parmesan cheese.
This can be served as a side dish as well, just mix the onions into the roasted squash and top with the Parmesan.
I think this would be excellent with sweet potatoes and/or pumpkin in place of the butternut squash…or just combine all three!