Vegan Butternut Squash Tacos al Pastor

Name: Vegan Butternut Squash Tacos al Pastor
Prep time: 20 min
Cook time: 35 min
Yield: 10
Cuisine: Mexican,
Ingredients: 1/4 cup extra-virgin olive oil; 4 tsps chile pepper ancho; 2 tsps garlic powder; 1 1/2 tsps cumin ground; 1 1/2 tsps oregano leaves; 1 tsp organic coriander ground; 3/4 tsp paprika smoked; 1/8 tsp cloves ground; 2 tsps salt divided; 1/8 tsp black pepper coarse ground; 2 pounds butternut squash peeled, seeded and cut into 1/2-inch cubes; 1/2 pineapple peeled, cored and sliced into rings; 4 tbsps lime juice divided; Shredded green cabbage (about 2 cups); Corn tortillas warmed; Chopped white onion (optional)

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 squ... Read More Read Less

20m

PREP TIME

35m

COOK TIME

130

CALORIES

16

INGREDIENTS

Servings: 10

Ingredients

1/4 cup extra-virgin olive oil
4 teaspoons McCormick Gourmet™ Ancho Chile Pepper
2 teaspoons McCormick® Garlic Powder
1 1/2 teaspoons McCormick® Ground Cumin
1 1/2 teaspoons McCormick® Oregano Leaves
1 teaspoon McCormick Gourmet™ Organic Ground Coriander
3/4 teaspoon McCormick® Smoked Paprika
1/8 teaspoon McCormick® Ground Cloves
2 teaspoons salt, divided
1/8 teaspoon McCormick® Coarse Ground Black Pepper
2 pounds butternut squash, peeled, seeded and cut into 1/2-inch cubes
1/2 pineapple, peeled, cored and sliced into rings
4 tablespoons lime juice, divided
Shredded green cabbage, (about 2 cups) Substitutions available
- Very thinly sliced radishes (about 2 cups)
Corn tortillas, warmed
Chopped white onion, (optional)

KEY PRODUCTS

INSTRUCTIONS

1 Place one oven rack in lowest position and another rack in highest position. Preheat oven to 450ºF. Mix oil, spices, 1 3/4 teaspoons of the salt and pepper in a large bowl with wire whisk. Add squash; 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 tablespoons of the lime juice.
3 Place pan with squash on lowest oven rack. Place pan with pineapple on highest oven rack. Roast 30 to 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 tablespoons lime juice and 1/4 teaspoon 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.