Working with local ingredients in Indiana through the cold season can be a challenge. However, we’ve made it all the way to March and somehow still haven’t tired of finding new ways to use winter squash!
After a few batches of butternut squash chips, we were still looking for ways to use up a boatload of squash from our friend Anita at Homestead Growers at our winter market. We can’t resist Latin flavors, especially around the time when thoughts start turning to warmer weather.
While these tacos are a bit of effort, they were worth every minute of it! Roasted squash and mushrooms are some of our favorite flavors to work with – combined, they make a perfect sweet and savory pair! (To those apprehensive of mushrooms – you must give these a chance! The texture and appearance are actually a bit meat-like, if you’re looking for that sort of thing.)
Along with smoky adobo sour cream, tangy lime juice, and fresh cilantro, and it was an out-of-this-world treat! Especially to kick off a season of spring travels.
Speaking of spring travels, we’re enjoying preparing for our upcoming trip to Cambodia! We’ve been meeting with a few key people involved in the Culinary Training Center (including Paul Vida, a culinary arts instructor here in Indianapolis who started the school).
We’re also considering bringing a version of this recipe to cook with the girls, since we’ll be sharing some of how we like to cook in return for some help with Cambodian cooking! We can’t wait to cook with local Cambodian ingredients – we may need to substitute sweet potatoes for the squash in this recipe, but mushrooms are readily available (they even start growing some at the Training Center soon!), as well as fresh herbs and citrus.
Give it a try, and embrace thoughts of warmer weather to come!
- 2 small butternut squash (enough for 3 cups chopped) or 2 large sweet potatoes
- 3 portabello mushrooms
- 3 tablespoons olive oil, divided
- 2 teaspoons cumin, divided
- 2 teaspoons coriander, divided
- 1½ teaspoon kosher salt, divided
- Fresh ground black pepper
- ½ cup sour cream
- 2½ teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
- 2 cloves garlic
- 2 cups chopped spinach leaves
- ½ cup chopped cilantro
- 1 can black beans (or 1½ cups cooked)
- 12 small corn tortillas
- 2 limes
- Preheat oven to 400°F.
- Cut open the squash and scoop out the seeds. Before peeling and chopping, it helps to microwave each half for a few minutes until a little softer. Peel and cut into ¼ inch cubes. (If you substitute sweet potatoes, peeling is optional.) Chop the portabello mushrooms.
- Line a baking sheet with parchment paper (for easy cleanup). Toss the squash and mushrooms with 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon kosher salt, and fresh ground black pepper. Roast for about 30 minutes, until tender.
- In a small bowl, mix ½ cup sour cream, 2½ teaspoons adobo sauce, and a bit of water to thin the consistency; stir to combine.
- Mince 2 cloves garlic. Chiffonade (cut into small strips) the spinach. Chop the cilantro.
- Drain and rinse the black beans. In a saucepan, heat 1 tablespoon olive oil. Add the garlic and saute for about 1 minute. Add the beans, 1 teaspoon cumin, 1 teaspoon coriander, and ½ teaspoon kosher salt. Cook for a few minutes until heated through.
- Heat 12 tortillas before serving. To serve, spread some adobo sour cream on each tortilla, then beans, squash, portabellos, spinach, and cilantro. Top with additional adobo sour cream and a squeeze of lime juice.