Squash Tortillas

  • Organic White or Blue corn tortillas*
  • 1 large butternut squash
  • 1 T coconut oil
  • Juice of 3 limes.
  • 1 T. chili powder
  • 5 cloves garlic-diced or minced.
  • 1 T. cumin
  • 1 tsp. salt (or tamari)
  • 2 t. oregano
  • Chévre or cheddar-if allowed
  • Green or red salsa (recipe below)

* Substitutes:

Instead of corn tortillas, try Women’s Flax tortillas, found in the Frozen section of many health food stores.

Preparation:

Cut the squash in half, place face down in a baking dish with 1-2 inches of filtered water and bake for one hour on 350 degrees F. When the squash is cooked, remove seeds and then collect all of the cooked squash by scraping it out of the peel with a large spoon. Place in a bowl and set aside.

Sauté the garlic and add the chili powder. Then add the lime juice. Stir in the squash and mash with a potato masher. Add the tamari, oregano and cumin.

Assembly:

Spread the squash mixture across corn tortillas. Then spread chévre or sprinkle cheddar and close tortilla for the cheese to melt. At the table, provide the assortment of filler veggies such as cilantro or fresh vegetables and lettuce and have individuals prepare to their liking and top off with salsa.

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