Butternut Squash and Apple Street Tacos is an delish autumn dinner!
Butternut Squash and Apple Street Tacos are extremely original and one-of-a-kind tacos that you are bound to fall in love with! We had an amazing surprise last week at our house… Our apple tree all of the sudden produced these amazing apples! I quickly picked all of them and started thinking of ways to use them.
This, of course, lead to the creation of Butternut Squash and Apple Street Tacos! I also made Cinnamon Apple Butter and Brown Bag Apple Crisp (or pie) with these tasty apples! I was so excited I just couldn’t get myself to stop baking with them! We hope you enjoy utilizing the fresh crisp apples available to us in stores (or backyards) just as much as we have in our home!
Butternut Squash and Apple Street Tacos are one-of-a-kind tacos that are perfect for fall! This is a great meal to start your October off right!
Much Love and Peace~
Ruthie
- 1 red apple, seeded and small diced
- ½ cup red onion, minced
- ½ cup pepitas (pumpkin seeds)
- ½ lemon, cut into wedges
- additional apples slices and arugula, for serving
- 8 street tacos
- Roasted Butternut Squash:
- 4 cups cubed butternut squash
- 2 tablespoons olive oil
- 2 teaspoons cinnamon
- 1½ teaspoons sea salt
- ¼ teaspoon red pepper flakes
- 2 tablespoons honey
- Roasted Butternut Squash:
- Preheat oven 375 degrees F.
- Coat baking sheet with cooking spray.
- Evenly distribute butternut squash on sheet, drizzle with olive oil, toss to coat.
- Sprinkle with cinnamon, sea salt, red pepper flakes; toss.
- Cook for 15 minutes, toss to coat, drizzle with honey, and cook 15 minutes more.
- When ready to serve; warm tacos in a saute pan over medium heat; reserve warm.
- Place 2 street tacos on each serving plate, divide butternut squash, apples, onion, and pepitas between plates.
- Serve with arugula, apple slices, and lemon wedges.
- Enjoy!
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