Vegan Butternut Squash Tacos al Pastor

Vegan Butternut Squash Tacos al Pastor

Vegan Butternut Squash Tacos al Pastor

Prep Time
20 Minutes
Cook Time
35 Minutes
Ingredients
16
You don’t need a spit – or even meat – for real-deal tacos al pastor. Create a vegan version of this Mexican street food institution with nutty, roasted butternut squash and a whole slew of seasonings. Layer in corn tortillas with chunks of pineapple, a squeeze of fresh lime, crunchy cabbage or radishes, and onion as desired.
Ingredients
Key Products
Mild Chilli Powder

Product Information

£ 1.87/unit,38g
Garlic Granules

Product Information

£ 1.80/unit,47g
Ground Cumin

Product Information

£ 1.61,28g
Oregano

Product Information

£ 1.69/unit,7g
Ground Coriander

Product Information

£ 1.61/unit,24g
Smoked Paprika

Product Information

£ 1.98/unit,40g
Ground Cloves

Product Information

£ 2.83/unit,35g
Coarse Ground Black Pepper

Product Information

£ 2.06/unit,33g

Instructions

  • 1 Place one oven rack in lowest position and another rack in highest position. Pre-heat oven to 230°C, 450°F, Gas Mark 8. Mix oil, spices, and 1 3/4 teaspoons of the Salt and Pepper in a large bowl with wire whisk. Add squash and toss to coat evenly. Arrange squash in single layer on parchment-lined shallow baking pan. Set aside.
  • 2 Arrange pineapple slices in single layer on a separate parchment-lined shallow baking pan. Drizzle with 2 tbs of the lime juice.
  • 3 Place pan with squash on lowest oven rack. Place pan with pineapple on highest oven rack. Roast 30-35 minutes or until squash is tender and lightly browned, stirring squash and flipping pineapple halfway through cooking.
  • 4 Meanwhile, toss cabbage with remaining 2 tbs lime juice and ¼ tsp Salt in large bowl.
  • 5 Remove squash and pineapple from oven and let cool slightly. Chop pineapple into bite-size chunks. To serve, layer squash and pineapple in warm corn tortillas; top with cabbage or radishes and chopped white onion, if desired.
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