Spiced Butternut Goan Tacos

Ingredients:

1 butternut squash (peeled and diced into 1-inch pieces)

feta cheese

pepitas (pumpkin seeds or sunflower seeds)

salsa verde (key ingredient: tomatillos)

kale, or julienned cabbage

tortillas or rotis or flaky parantha

Moroccan or Indian spices: 

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp ground ginger  

1/8 tsp ground cinnamon 

1/8 tsp cayenne pepper

1/8 tsp allspice 

1/4 tsp salt 

1/4 tsp pepper

3 tbsp olive oil

Recipe:

1. Preheat oven to 450 degrees

2. Whisk all spices together in a small bowl

3. Mix squash, olive oil, and spices together in a large bowl (coat evenly)

4. Roast squash in oven (try to make sure the pieces don't touch each other) for 20-30 minutes

5. As soon as the squash is done, take out of the oven and add kale to the top of the squash (to let the kale get a little loose/steamed a bit)

6. Heat tortillas on an iron skillet.  Wait until both sides are fully cooked, then assemble taco on plate.

7. Assembly: place tortilla on plate.  Add two spoonfuls of salsa verde, then a slice or two of feta. Then add spiced squash and top with kale and a few pepitas for garnish.  

Squash Black bean casserole

Ingredients: 

• 1 tablespoon oil
• 1 medium onion, chopped
• 1 tablespoon minced garlic
• 1 jalapeño, diced (with seeds and ribs removed)
• 3 cups butternut squash, peeled and diced
• 1¼ cup salsa (I use pico de gallo, but any good salsa should work)
• ¼ cup chopped cilantro + plus more for serving
• ½ teaspoon red chili powder
• 1 teaspoon cumin powder
• ½ teaspoon coriander powder
• salt and pepper, to taste
• ¼ cup water
• 1.5 cups black beans, soaked and pressure cooked (or 1 can drained)
• 1½ cups red enchilada sauce
• 1 thinly sliced (length-wise) butternut squash (low-carb version) OR 6 tortillas, cut into 1-inch thick strips (indulgent version)
• 1½ cups monterey Jack or cheddar cheese
• 2-3 scallions, chopped
• Greek yogurt, to serve

Instructions:

1. If you are going for the no-tortilla version, then preheat the oven to 400 degrees, and spray the butternut squash (length-wise strips) with olive oil.  
2. While the butternut squash are baking, heat 1 tablespoon of oil over medium high heat in a large skillet. Add the onions and jalapeños and cook until the onions become translucent, then add the garlic and spices (chili powder, cumin powder, coriander powder). Add the cubed butternut squash, salsa, cilantro, and water, and season with salt and pepper to taste. Cover and let cook over medium-low heat for about 25-30 minutes or until the squash is tender. 
3. After you've made the mixture, your oven should be pre-heated.  Put the butternut squash strips in, let them cook for 5-10 minutes on each side.  Take out, lay aside (but leave the oven on).
4. Add the black beans to the mixture on the stove and stir to combine.
5. Place a ¼ cup of enchilada sauce on the bottom of a large baking dish. Lay the butternut squash strips side by side to cover surface.  If you'd rather an indulgent version, do the same with tortillas instead. Place half of the filling over the tortilla or butternut layer, top with half of the remaining enchilada sauce and then half of the cheese. Repeat a second layer of tortillas or butternut, then the remaining butternut squash mixture, followed by the remaining enchilada sauce and finally layer on the remaining cheese.  
6. Bake the enchilada casserole for 20-25 minutes or until the cheese is bubbly and start to brown on the stop. Top with scallions and additional chopped cilantro. Serve with greek yogurt, if desired.

Butternut squash with coconut

3 tbsp. olive oil
1/2 cup chopped onion
1/2 tsp. turmeric
3/4 tsp. crushed cumin
1/4 tsp. red hot pepper powder
3 cups steamed and mashed butternut squash
1 tsp. mustard seeds
1 red chili (isn't it pretty on the top?)
10 curry leaves
1/2 cup UNsweetened coconut
salt to taste

1. Heat 1 tbsp. oil in pan, add onion and cook until softened. Add turmeric, cumin, red pepper powder (let cook for 1 min) and then fold in squash.
2. Heat 2 tbsp. oil in separate pan, add mustard seeds, chili, and curry leaves. When seeds start popping, take off heat and stir in coconut. Fold in squash, and add salt.