Butternut Squash Tacos with Apple Chutney, Kale and Tzatziki

Another veggie taco but will fall flavors. For the apple chutney, I added a bit less sugar than you would normally do because I wanted it to still have some tang. I also added chili flakes for some heat and kept the cooking time short because I wanted the apples to still hold their shape. I massaged the kale in a simple dressing of olive oil, vinegar and salt. The fritters are super simple but crunchy on the outside because of the corn meal. And the tzatziki sauce just makes it all come together and adds some freshness to the dish. Make sure to get all the toppings in one bite.

This recipe makes 12 small tacos.

Ingredients:

For the tzatziki sauce:

1 cucumber, shredded (except for the core and seeds) and squeezed

1 ½ cups of Greek yogurt

2 tablespoons of chopped fresh mint

2 tablespoons of chopped fresh dill

Zest of 1 lemon

Juice of ½ a lemon

1 clove of garlic, minced

1 tablespoon of olive oil

Salt

Pepper

For the butternut squash fritters:

2 cups of shredded butternut squash, squeezed

½ cup of yellow cornmeal

½ cup of all-purpose flour

1 egg

1 egg yolk

A good pinch of salt

A good pinch of onion powder

Cayenne to taste

For the apple chutney:

4 small apples, peeled, cored and chopped into small cubes

Juice of 3 oranges

Zest of 1 orange

1/3 cup of apple cider vinegar

1 white onion, finely chopped into cubes

1/3 cup of brown sugar

1/2 a tablespoon of chili flakes (or to taste)

Pinch of salt

2 tablespoons of honey

For the Kale salad:

6 cups of shredded kale

2 tablespoons of olive oil

2 tablespoons of white vinegar

Salt

Extras:

12 small tortillas

1 cup of pomegranate seeds

Vegetable oil for frying the fritters

 

Start by making the apple chutney, you can also do it a few days in advance and keep it in the fridge covered. Just place all of the ingredients in a medium saucepan over medium heat. Cook it for about 17 minutes until most of the liquid has evaporated but the apples still hold their shape. Stir from time to time so the bottom doesn’t burn. Transfer it to a bowl to cool down.

To make the tzatziki sauce, make sure to squeeze the cucumber as much as you can, otherwise the sauce will become too watery. Mix the squeezed shredded cucumber with the Greek yogurt, mint, dill, garlic, lemon zest, lemon juice and olive oil. Mix well and add salt and pepper to taste. Keep it in the fridge covered until ready to serve.

To make the butternut squash fritters, mix the shredded squash with the rest of the ingredients.

Pour about 1/4 of a cup of vegetable oil in a large pan over medium heat. To make the fritters, pour about 1 tablespoon of the batter into the hot pan. Do it in batches. Cook until golden on both sides. This will only take a few minutes. Place the fritters on the plate lined with parchment paper.

To make the kale salad, place the shredded kale in a large bowl. Add the olive oil, vinegar and salt. Massage it with your hands so that it gets evenly coated in the dressing.

Warm up the tortillas in a pan. Serve each taco with some kale salad, apple chutney, a couple of fritters, tzatziki sauce and some pomegranate seeds. Enjoy!

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