Roasted Butternut Squash Tacos with Maple Brussels Sprout Slaw & Sage Crema

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Roasted Butternut Squash Tacos with Maple Brussels Sprout Slaw & Sage Crema-4946

A few weeks ago, I dipped my foot into the fall waters with this three bean chili, but now that it is officially the first day of fall, or autumn, I’m jumping right in and not looking back with a dish that combines all of my fall favorites!

If you know me, you know that I have a BFF and its name is taco.  So, it only made sense to kick off fall produce season (my favorite season ever!!) with a fall inspired taco.  I’ve been thinking about this taco for about three months now, but I made myself wait until now to share it with you.  Although, in most grocery stores you can buy butternut squash, Brussels sprouts, and sage all year round, it isn’t quite as much fun to eat them until the weather is cool and crisp and the leaves are falling from the trees.

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Our weather here in Arizona is kind of starting to become cool and crisp and it is much appreciated.  You know how when you are a kid (I think I even do this as an adult) and the meteorologist keeps warning of a huge snowstorm and all the schools are closing down in anticipation, and the grocery store is packed with people stocking up on food in case they can’t get to the store for a few days?  And then you go to bed that night and keep waking up just to check if it has snowed yet, and then you wake up in the morning, your mind is already programmed for a snow day, and there is nothing on the ground but disappointment when you look out the window?

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Well, that is what happened here last week, except it was rain instead of snow, because unfortunately snow is kind of like a mythical creature here in Tucson.  We were supposed to get a huge rain storm brought on by hurricane Odeal.  People were kind of freaking out.  Schools were closing, people were getting sent home from work, sandbags were being purchased, and they were telling everyone to stay home unless they absolutely had to drive somewhere.  I was getting pretty excited and I was sure we were going to get tons of rain.  This went on for about three days and guess how many days of rain we got?  A big fat ZERO!  It was pretty disappointing, but the silver lining was that it was overcast for 5 days and it has been in the low 90s ever since! 

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The low 90s might not sound so great to some people, but when it has been 100 degrees or above for the past 4 months, the low 90s are amazing!  And I’m hoping that the low 90s eventually turn into the 70s and I will be once again reminded of why it is that I love living in Arizona!

We really do have a horrible summer, but once fall hits, I don’t think I’d want to be anywhere else.  I still miss the snow a little bit, but for about seven months we have absolute perfect weather.

Roasted Butternut Squash Tacos with Maple Brussels Sprout Slaw & Sage Crema-4752

Another reason I love fall so much is because I get to eat delicious produce, like butternut squash, Brussels sprouts, and sage.  I’m starting the fall season off with a bang by combining all of my favorite things into one delicious taco!  It might sound kind of strange, but I promise that you will love it!  The roasted butternut squash combined with the chickpeas give the taco a tasty and substantial filling and the maple brussels sprouts slaw adds a nice crunch and the sweetness of the maple syrup really compliments the sweetness of the butternut squash.  And, in my opinion, every taco needs some type of creamy sauce and we all know that butternut squash and sage are lifelong partners!  I added a little hot sauce to the top of mine for a little kick, after all I do live in the Southwest and hot sauce goes on everything!

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Happy Autumnal Equinox, everybody!!!

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Roasted Butternut Squash Tacos with Maple Brussels Sprout Slaw & Sage Crema


  • Yield: 6
  • Category: Entree, Gluten Free, Vegan

Ingredients

Roasted Butternut Squash:

  • 1 medium sized butternut squash
  • 1 15 ounce can of chickpeas, rinsed and drained
  • olive oil
  • paprika
  • garlic powder
  • salt
  • pepper

Maple Brussels Sprout Slaw:

  • 1 1/2 pounds Brussels sprouts
  • 1/4 cup olive oil or canola oil
  • 2 1/2 teaspoons apple cider vinegar
  • 3 teaspoons pure maple syrup
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Sage Crema:

  • 16 ounces greek non-fat yogurt, sour cream, non-dairy yogurt, or non-dairy sour cream
  • 1 tablespoon finely chopped sage leaves
  • 1 clove garlic, minced
  • juice of 1/2 a lemon
  • 1 pinch of salt

Extras:

  • Corn tortillas
  • Hot sauce

Instructions

  1. Pre-heat the oven to 400 degrees F. Peel the butternut squash and cut into cubes. On a large baking sheet, place butternut squash cubes. Drizzle with olive oil and season with salt, pepper, paprika, and garlic powder. Just eye-ball the seasonings. Place the butternut squash in the oven for about 12 minutes. Pull out and add the chickpeas, stir, and then place back in the oven for about 12-15 more minutes, until squash is tender.
  2. While the squash is cooking make the slaw. Peel off the outer leaves of the Brussels sprouts. Using a sharp knife or a mandolin, slice the Brussels to about 1/8 inch thick. Place Brussels sprouts slices into a large bowl. In a small bowl add the slaw dressing ingredients and whisk until they are combined. Pour the dressing over the Brussels sprouts and mix until combined. Cover and let sit in the refrigerator until ready to assemble tacos.
  3. Add all of the sage crema ingredients to a small bowl and mix until combined. You can also blend them using an immersion blender, food processor, or blender if you would like.
  4. Heat corn tortillas, if desired, and spread the sage crema onto the bottom of the tortilla. Layer with butternut squash and chickpea mixture, and then top with Brussels sprout slaw and hot sauce, if desired.

 

Roasted Butternut Squash Tacos with Maple Brussels Sprout Slaw & Sage Crema-4939

 

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Roasted Butternut Squash Tacos with Maple Brussels Sprout Slaw & Sage Crema-4953

I couldn’t resist posting one more of Cheeto waiting to get in :)

Vegan -Chicken- Patty Sandwiches-4629 

 

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Comments

  1. says

    I could eat tacos everyday, too! I am so loving these butternut squash tacos, Izzy! What a fabulous dish for the first day of fall. The maple brussel sprouts sound incredible! I don’t think I’ve ever seen them prepared that way, so I’m intrigued! You definitely combined some amazing fall flavors. Love this!

    • She Likes Food says

      Let’s have a taco party!! Thank you so much, Gayle! I’m usually hesitant about raw Brussels sprouts, but this slaw was really good!

  2. says

    Oh yum! I have never cooked with butternut squash! Isn’t that wild?! But I am all about some tacos so I will have to try this! I loved that you added in the brussel sprouts, they are my favorite!

    • She Likes Food says

      Thanks, Leah!! You are so right, you really can use butternut squash in so many ways and they all turn out delicious!

  3. says

    Poor Cheeto is so tormented (hehe). He just can’t make up his mind… in or out. in or out. in or out. Good grief the things we do for our furbabies! Aren’t they sooo worth it?! He’s probably enjoying the ‘cooler’ temps. and feeling especially catty.

    These tacos are gorgeous! The tastes, sights, sounds and color of fall enliven my spirit! And then the Brussels sprout slaw with that sage creema!?!? Whaaaaa! Over the top! I can’t wait to try these! Thanks, Izzy for this creative recipe!

    • She Likes Food says

      Haha, poor cheeto!! He has such hard choices to make during the day! They really are so worth it and there aren’t many other ways I’d rather spend my Saturday than opening the door for him! Ok, there are probably a few other ways I would want to spend it!

      Thank you so much, Traci! They are like a little bit of fall all in one taco :)

    • She Likes Food says

      Thanks Dannii!! I love tacos so much too and it is so much fun to stuff them with all kinds of crazy things! Everything just tastes better in a taco :)

  4. says

    For nearly 5 years my family would always take a road-trip to Tuscon in the fall—I remember thinking, wow! The weather is like perfect here! I think I ‘d have a liiiitle different opinion of it if I were to go during the summer though! LOL.
    And these tacos! Literally JUST yesterday I used butternut squash for the first time for a recipe for the blog and you’re right: I am NOT lookin’ back! Dying over how awesome this looks with the brussels sprouts! Pinned. :)

    • She Likes Food says

      Really?! You guys should totally do that again this fall!! That would be so much fun! The weather is so perfect for about six months and then the heat comes and it is awful. But the winter months really make living here worth it! Isn’t butternut squash the best?!! I plan on using it all winter long, and Brussels sprouts also because they are just amazing!

  5. says

    Even our paper here has been saying crazy stuff about the weather in Tuscan!!

    Anyhow, I will take a taco anyway I can get it. And if you haven’t guessed, butternut squash is my ultimate weakness……love love love it. So delicious. So you managed to put my ultimate fave and rave into a taco with maple brussels sprout slaw, oh my!!! I love the creativity and imagination going on here. So delectable and nutritious. They orange taco’s are just so pretty.

    Your weather does sound pretty nice. Crispy leaves here, but getting colder! Please no snow, no yet!! =)

  6. says

    What a great fall spin on your BFF taco dinner! I adore this Burssels sprout slaw. I’m almost ready to embrace the fall produce. Bought my first beet today (as they’ve been out of season and nowhere to be found for the last 4 months!). :-)

  7. says

    This sounds like a pretty dreamy taco, Isadora! Every component sounds delicious, especially topped off with that extremely creative slaw. I have a feeling I could eat rather a lot of these (I wish I had one right now as an evening snack actually!)
    I hope that cooler weather rolls right on in some time soon! I know how you feel … Autumn in Greece is absolutely the best time of year. Warm and sunny … beautiful!

    • She Likes Food says

      Thanks Helen! I sure ate a lot of these and they were so good! They would make a perfect evening snack :) It is supposed to be in the 80s next week so I’m crossing my fingers and hoping that it stays that way! Happy Friday :)

  8. says

    That’s a bummer about the lack of rain! It’s distressingly dry here in California too. We need some sort of miracle or global rain dance in order to stop this horrid drought!
    Now let’s taco ’bout your delicious-looking recipe…wow! These tacos sound like the perfect symphony of sweetly savory fall flavors. And the sage crema is such a wonderfully unexpected twist; I would’ve never been able to come up with such a tasteful combination on my own.
    I’m having a vision…a checkered blanket, wicker picnic basket, fall foliage, and, wait for it…TOFU TACOS. What do ya think?? I wonder if we could make them a sort of autumn treat with pumpkin spice and maple syrup as seasoning. Or maybe marinated in apple butter? Hm…let me know if this sounds at all appetizing to you haha!

    • She Likes Food says

      Haha, yes, let’s do a big rain dance!! It is finally starting to cool off a bit here and I’m so happy about it!

      Taco ’bout, haha! I love it! Thank you for that :) Sometimes I just throw a bunch of ingredients together and this time it actually worked, which unfortunately isn’t always the case!

      Tofu tacos sound delicious! Some type of tofu taco has been on my to make list for so long now! Marinate din apple butter, hmmm, that could be really good or really bad, haha. I guess we just gotta make them to find out!

  9. says

    Happy things are cooling down for you Isadora and that you are finally experiencing some cooler weather! It is crazy how unpredictable the weather can be! Happy Fall to you! And “butternut squash, Brussels sprouts, and sage” + Pumpkin = exactly what I am looking foward to this fall in the kitchen 😀

    And these tacos – wow just wow! You outdid yourself again with this awesome butternut squash taco recipe :) And you are so right – hot sauce does make everything a bit better (and this is coming from a Canadian!!). Pinned!

    • She Likes Food says

      Me too, Ceara!! I might get to wear pants by next week! I was missing summer produce for a minute, but now I’m super excited about all the squash and yummy fall foods!

      Awww, thank you! I’m glad I’m not the only one who dumps hot sauce on everything :)

  10. says

    I refuse to eat butternut or brussels sprouts any time other than fall and winter…it just doesn’t feel right otherwise! These tacos – YUM. Getting them on my menu asap!

    And I’m so glad you’ve been enjoying some cooler weather!

  11. says

    This is such a great combo of Fall flavors!! I was feeling sad the other night that tomatoes and zucchinis are done for the year… but this reminds me how much I LOVVVEEE fall flavors like butternut, brussels and sage! I love these.

    • She Likes Food says

      Thanks Jess! I was feeling the same way too and then I had these tacos and I got all excited again about cool weather and delicious squash :)

    • She Likes Food says

      We got a day or so of rain, but nothing like they said we were going to get! I was a little disappointed. You should totally try butternut squash in tacos, it is so good :)

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