Friday, September 28, 2012

Roasted Butternut Squash Tacos with Caramelized Onions & Parmesan

I might be a little off my rocker, but just go with it, OK?

Roasted Butternut Squash Tacos with Caramelized Onions & Parmesan

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

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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.

Ingredients:

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
Flour tortillas
Freshly grated parmesan cheese

Directions:

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.

Cassie’s Notes:
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!

Roasted Butternut Squash Tacos with Caramelized Onions & Parmesan

 

53 Responses to “Roasted Butternut Squash Tacos with Caramelized Onions & Parmesan”

  1. #
    Robyn | Add a Pinch — September 28, 2012 @ 6:18 am

    I’ve yet to buy butternut squash this season, but you’ve just convinced me with these photos! Gorgeous!

  2. #
    Rachel Cooks — September 28, 2012 @ 6:34 am

    They sound great! I was just thinking about squash last night.

  3. #
    Anita at Hungry Couple — September 28, 2012 @ 6:46 am

    Butternut squash LIVES in my house all season long. Roasted is my favorite and there’s no end of things I put it in. Love!

  4. #
    Emily — September 28, 2012 @ 7:30 am

    Yum! I think I’ll try these with some black beans. Delish!

  5. #
    claire @ the realistic nutritionist — September 28, 2012 @ 8:32 am

    welp, you know I’m 10000000% on board with this.

  6. #
    Meagan @ A Zesty Bite — September 28, 2012 @ 8:45 am

    We must have been wanting the same thing! I just posted about roasted butternut squash. Never thought about adding them to tacos!

  7. #
    Liz @ The Lemon Bowl — September 28, 2012 @ 9:07 am

    Butternut squash is my favorite – these look incredible!!

  8. #
    Tara @ Chip Chip Hooray — September 28, 2012 @ 9:14 am

    This looks amazing! I love sweet potato and black bean tacos, so this looks like its equally autumnal cousin. 🙂

  9. #
    Jennifer | Mother Thyme — September 28, 2012 @ 9:27 am

    These are brilliant Cassie! I was planning on something different for dinner tonight but that just might have to be pushed to the side because I want to try these now! Love this!

  10. #
    Deborah — September 28, 2012 @ 9:52 am

    I go butternut squash crazy every fall/winter! In fact, I’m already on my second. These sounds like the perfect meatless meal!!

  11. #
    natalie@thesweetslife — September 28, 2012 @ 10:05 am

    oh goodness! i need to make these!!

  12. #
    Julie @ Table for Two — September 28, 2012 @ 10:20 am

    these totally do work!! they’re so versatile too – you can add whatever other toppings on them that you like. i can’t wait to use some butternut squash this season 🙂

  13. #
    Katrina @ Warm Vanilla Sugar — September 28, 2012 @ 10:21 am

    I am TOTALLY making these next week! Love this idea!

  14. #
    Averie @ Averie Cooks — September 28, 2012 @ 11:07 am

    The tacos are sooo pretty – love roasted butternut squash and to put it into tacos – need to do this!

  15. #
    Cathy @ Noble Pig — September 28, 2012 @ 11:07 am

    Very creative idea! I love butternut so this makes complete sense to me!

  16. #
    Jen @ Savory Simple — September 28, 2012 @ 11:33 am

    I think this looks wonderful!

  17. #
    Cookie and Kate — September 28, 2012 @ 11:44 am

    Love this idea, Cassie! Roasted butternut squash is so delicious. Add parmesan, herbs and put it in a taco? Count me in.

  18. #
    sally @ sallys baking addiction — September 28, 2012 @ 12:39 pm

    I’ve never thought to put butternut squash into a taco before! My mexican night just got a WHOLE lot better!!!

  19. #
    Jessica@AKitchenAddiction — September 28, 2012 @ 1:20 pm

    I just bought my first butternut squash of the season! I need to convince my husband that this would be a good use for it! 🙂

  20. #
    Erin @ Dinners, Dishes and Desserts — September 28, 2012 @ 3:05 pm

    Guess I need to pick up a squash, this sound great. And I love the idea of a side dish, that might go over better with my meat needing guys!

  21. #
    Kristen — September 28, 2012 @ 3:06 pm

    I am all over these tacos – what a GREAT idea!

  22. #
    Laura (Tutti Dolci) — September 28, 2012 @ 3:40 pm

    Oh my goodness, these tacos are perfect Cassie! Love all these ingredients in a panini, too!

  23. #
    Erin @ Texanerin Baking — September 28, 2012 @ 4:28 pm

    You’re so creative. 🙂 I’m going to save this for when we have people over for fajitas and there are some vegetarians included. I bet they’d love it!

  24. #
    Hayley @ The Domestic Rebel — September 28, 2012 @ 6:38 pm

    OMGOMGOMG. Love this recipe! Roasted butternut squash sounds amazing on its own, but put inside tacos?! Creative and delicious!

  25. #
    Paula - bell'alimento — September 28, 2012 @ 8:17 pm

    You are so not off your rocker. These look fantastic.

  26. #
    luv what you do — September 28, 2012 @ 10:39 pm

    I can’t believe I”ve never eaten butternut squash tacos. What a an awesome idea!

  27. #
    Stephanie @ Eat. Drink. Love. — September 28, 2012 @ 10:44 pm

    Definitely a unique idea! I would definitely be down for trying it!

  28. #
    Christina @ Sweet Pea's Kitchen — September 28, 2012 @ 10:44 pm

    I have had a butternut squash just sitting around my kitchen that I didn’t know what I wanted to make with it…Looks like I found it! These tacos look delicious! 🙂

  29. #
    Ashley @ Wishes and Dishes — September 29, 2012 @ 1:10 am

    Love this! So perfect for a easy fall dinner! I love roasted butternut squash

  30. #
    Lori @ RecipeGirl — September 29, 2012 @ 8:26 am

    These look great!! Loving it for a fall dinner idea.

  31. #
    Megan {Country Cleaver} — September 29, 2012 @ 10:29 am

    Oh geez Cassie – these are a totally On Your Rocker idea! How fabulously fall!!

  32. #
    Kathryn — September 29, 2012 @ 11:50 am

    I think these sound amazing! Butternut squash is so versatile and it makes such a great vegetarian meal.

  33. #
    carrian — September 29, 2012 @ 12:08 pm

    I adore butternut squash! This looks fantastic. I wish we lived closer so you could teach me yoru photography ways. Darnit

  34. #
    Carrie @ bakeaholic mama — September 29, 2012 @ 1:38 pm

    Cassie this is such a genius idea! I love it.

  35. #
    Ashley — September 29, 2012 @ 1:41 pm

    My fam would LOVE this!!! Sounds amazing!

  36. #
    Now Serving — September 29, 2012 @ 7:19 pm

    This looks like a really delicious taco – I love the filling, it looks really good!

  37. #
    Chung-Ah | Damn Delicious — September 30, 2012 @ 2:00 am

    Amazing! I love that it’s vegetarian – I could seriously live off this stuff!

  38. #
    Ramona — September 30, 2012 @ 8:04 am

    I have never seen a taco like this… it looks amazing!! Love your blendtec to. 🙂

  39. #
    Elizabeth @Food Ramblings — September 30, 2012 @ 9:08 am

    Never thought of butternut squash in tacos, but I’ll have to try it!

  40. #
    Bev @ Bev Cooks — September 30, 2012 @ 9:29 am

    Oooo, je dig!

  41. #
    Aggie — September 30, 2012 @ 11:41 am

    Cassie…you are making me swoon over these! Seriously, genius. I love the flavors and that you turned them into tacos!

  42. #
    amy — September 30, 2012 @ 2:49 pm

    This looks really good, but just FYI- parmesan is not a vegetarian friendly cheese. In order to legally be called parmesan, it has to be made with animal rennet (enzymes derived from young calf’s stomachs). Some vegetarians are not that strict though. But you can find true vegetarian versions of parmesan cheese at places like Whole Foods– they just can’t be called parmesan because of Italian regulations.

  43. #
    Baking Serendipity — September 30, 2012 @ 8:27 pm

    This is the kind of meal my husband would skip out on too, and then eat straight from the fridge as leftovers sneakily. 🙂

  44. #
    Tracey — September 30, 2012 @ 10:25 pm

    Well, I for one absolutely love this dinner idea! I could live on butternut squash in the cooler months. It’s the best thing ever 🙂

  45. #
    Miss @ Miss in the Kitchen — October 1, 2012 @ 9:09 am

    This looks so simple and amazing!

  46. #
    Sommer@ASP — October 1, 2012 @ 9:16 am

    Ooo I’ve not made butternut squash yet this season. It’s definitely time!

  47. #
    Jenny @ BAKE — October 1, 2012 @ 9:39 am

    these look delicious! what a brilliant midweek dinner!

  48. #
    Meghan — October 2, 2012 @ 8:28 am

    I don’t think you’re off your rocker at all, I think this is a fantastic dish! I love roasted butternut squash!

  49. #
    amy @ fearless homemaker — October 2, 2012 @ 8:50 am

    These sound wonderful, especially for a meatless monday meal. YUM!

  50. #
    Aimee @ ShugarySweets — October 2, 2012 @ 7:52 pm

    Woah, these sound amazing!!!

  51. #
    Laura — October 28, 2012 @ 6:30 pm

    These were really wonderful! Thank you! I topped mine with red cabbage and avocado and they were amazing! (I also tried Cotija cheese but it was too salty…) The Parm was perfect.

  52. #
    frost — December 13, 2012 @ 4:31 am

    i’ve never tasted this recipe but i really want to try this now.

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