Pan-fried Butternut Squash Tacos


Cut large butternut squash in half lengthwise. De-seed, brush with oil and sprinkle with salt and pepper.  Bake cut side down in 375-degree oven until soft and slightly browned (approx. 40 minutes). Let cool, then peel off skin, shred inside of squash.


  • 1 16 oz. can kidney beans rinsed and drained
  • 1/4 stick butter
  • 1 onion, chopped
  • 4 cloves of garlic, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon cumin
  • 1/4 cup sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 2 teaspoons salt (adjust to taste)
  • dash of vinegar 


Melt butter in large pan on stove over medium heat. Add onions, garlic and celery. Cook 2 minutes. Add the cumin, chili, brown sugar, salt, paprika and vinegar. Stir. Add shredded squash and beans and stir together. Taste and adjust spice to your liking. Heat a cast iron skillet to hot. Place a corn tortilla in hot oil in skillet. Should be hot enough to sizzle. Cook for 45 seconds. Spoon filling onto one half of the tortilla and then fold into taco shape. Continue to
cook for another minute until one side begins to crisp and brown. Flip taco and let other side cook until crisp, about another minute. Serve hot with feta and fennel salsa and sour cream.

Makes 20 tacos.