Friday, August 3, 2018

miso butternut squash tacos

It doesn't have to be Tuesday to have tacos in my house. I love Mexican inspired cuisine. It is so simple and versatile, easy to load up the veggies and still pack with spice and flavor. This dish is a fusion, pairing classic tacos with miso coated butternut and homemade kimchi on top. I am in complete content with these tacos and a fresh margarita. Yes.

As for my homemade kimchi, I just realized I have never done a blog post for it! I have posted homemade saurkraut and karrot kraut, but never my own kimchi recipe. It is so simple, spicy, and I can get everything at the local farmer's market. Until I get that posted, check out My New Roots Fabulous Fermentation Week post, I used this recipe the first time I made kimchi and have adjusted it from there.

And on to the tacos. The farmer's market always has these cute little butternuts for only $1 each! So naturally, I buy two or three. Each one is the perfect size for dinner for two. Miso is another fermented food that I always keep in my fridge. I use it in dressings, sauces, soups, and even spread it on toast with avocado, yum. There are several types of miso paste in stores today, my favorite is Japanese style red miso. Most importantly, I look for the one with the least ingredients.

Stock your tequila shelf and start squeezing some lime because you'll want a margarita with this dinner!

miso butternut squash tacos
  • 1 small butternut squash (about 2 cups peeled and cubed) 
  • 1 Tbsp miso paste
  • 1/4 cup hot water
  • 2 tsp cornstarch 
  • corn tortillas
  • your choice of toppings- avocado, salsa, cucumbers, red onion, cilantro, or in my case-- kimchi

Peel and cube the squash. Whisk together the miso paste with hot water and cornstarch in the bottom of a mixing bowl. Add the squash and toss to coat. Pour the squash with remaining miso mixture onto a lined baking sheet and spread out into one layer. Bake at 400 degrees F for about 10 minutes, flip and bake for 5 more minutes.

Meanwhile heat up those tortillas and prep your toppings. I like to wrap the tortillas in foil and throw them in the oven at the same time, but you could also heat them on the stove top.

When squash is tender, remove from the oven. Assemble and enjoy!

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