So this is a thing I made for dinner tonight:
Kabocha Squash Tacos
Serves: 6-8 tacos
- 1/2 Kabocha Squash, chopped into cubes
- A good helping of chili powder
- Red and green onion, chopped
- Goat Cheese
- Olive oil
- Put the olive oil in a pan over medium-low heat, along with the squash and chili powder.
- Cook the squash for about ten minutes, then add the onions.
- Cook for a few minutes more, then make tacos!
This is a kabocha squash.
I think I mentioned this before, but I really like squash. It’s just so… tasty. Mmmm.
This is a recipe that we got from some good friends of ours, and it has remained one of our favourites for a couple years now. It’s a great winter meal, and it’s pretty healthy! It’s even vegetarian, if you’re into that. The enchiladas do have a bit of a bite to them, but I strongly recommend that you don’t completely cut out the chilis. They serve as a really nice balance to the sweetness of the squash, and I think the enchiladas would be way too sweet without them. Even K likes the spice in these, and she doesn’t normally like super-spicy foods. However, don’t underestimate the chipotlés. They are a quite potent pepper, and I wouldn’t recommend using more than 2 unless you really want to burn your tastebuds off. Fortunately, the peppers freeze quite well, so you can store them for a long time; you can also make extra of the squash and freeze it, so you can make these during the summer months. You can also save some chipotlé peppers for another enchilada recipe that I fell in love with over the summer that I’ll be posting this weekend.
Butternut Squash Enchiladas (Serves 4-6)