Fall vegetarian tacos. I made these this past Tuesday and we devoured them. I love the combination of the creamy butternut squash with the crunchy Brussels sprouts and pumpkin seeds, and the saltiness of the feta.
This recipe is for 12 small tacos.
For the butternut squash puree:
1 small butternut squash
¼ cup of cream
Pinch of salt
Pinch of garlic powder
Pinch of onion powder
Pinch of cayenne pepper
For the sumac roasted pumpkin seeds:
1/3 cup of pumpkin seeds
Drizzle of olive oil
1 ½ tablespoon of sumac
Pinch of salt
For the Brussels sprouts:
350gr of Brussels sprouts, cleaned & halved
2 tablespoons of olive oil
Pinch of lemon pepper
Pinch of cayenne
Pinch of Salt
200gr of feta, crumbled
A handful of chopped coriander
12 small tortillas
To make the sumac roasted pumpkin seeds, mix all of the ingredients in a bowl. Spread the seeds over an oven tray lined with parchment paper. Roast for 15 minutes at 180C/350F. Set aside.
To make the pure, slice the butternut squash into chunks. Take the seeds out and place the chunks on a plate. Cover the plate with plastic wrap and microwave for 9 minutes. Once the squash is cooked, be careful when you remove the plastic wrap so that the steam coming out doesn’t burn you. Spoon out the flesh of the squash and place it on a medium bowl. Add the cream, salt, garlic powder, onion powder and cayenne. Blend it until smooth using an immersion blender. Transfer the puree into a small saucepan. Over medium heat, let it thicken for 5 minutes while stirring.
For the Brussels sprouts, pour the olive oil into a large pan over medium-high heat. Once the oil is hot, add the Brussels sprouts, lemon pepper, cayenne and salt. Cook for 5 minutes until charred, stirring from time to time. Set aside.
To serve, warm up the tortillas in a pan. Spoon some of the warm butternut squash puree into each tortilla, add the charred Brussels sprouts and top with the roasted pumpkin seeds, feta, pomegranate seeds and coriander.