We’re back with Meatless Monday!
I can’t believe I was able to wait until today to share this surprisingly awesome meatless recipe with you. It was so yummy. It’s meals like this that I’m reminded how fun it can be to cook without a recipe.
This dinner came about last week when I was at the apartment alone and very bored. I decided to roast the cut butternut squash I picked up from the market earlier, but had nothing to do with it.
I started off by spreading the squash out on a foil-lined baking sheet sprayed with Pam. I didn’t know how to season it, so I went with some sea salt and a little bit of black pepper. I looked up several roasted BS recipes and added a sprinkle of cinnamon onto the squash without realizing that ALL of the recipes included some kind of sweetener… not the type of thing I wanted. UGH. I’m stuck with cinnamon and now I have no idea what to do!
I decided to run with it. Cinnamon could be good on savory squash, right? Next, I sprinkled some red pepper flakes for good measure. I can’t make anything anymore without some type of spicy. Sigh.
After roasting the squash in the oven, I tasted it. YUMMMM YUM YUM! It was just a little caramelized on the edges but the inside was soft and creamy. So good. The next question became, now what?!
I could have easily stopped there and eaten the entire sheet of squash. But there was dinner to be made and a hungry boyfriend coming home soon. Here’s what we ended up with:
Butternut Squash Tacos with Chili Oil Sauteed Spinach
Recipe by: It’s Good to be the Cook
Cinnamon Roasted Butternut Squash (recipe below)
1 teaspoon Olive Oil + another teaspoon for Tortillas
Sea Salt, Black Pepper
1-2 Dried Chili Peppers (you could use red pepper flakes)
1 bag Baby Spinach
4-6 Small Corn Tortillas
Shredded Cheese (I used Red Fat Mozzarella)
1. Heat 1 teaspoon Olive Oil in a skillet. Add chopped Chili Pepper or Red Pepper Flakes and heat, swirling the peppers around, for maybe a minute or two. Add spinach and pinches of salt & pepper. Mix together until spinach wilts but does not brown. Remove from heat and drain.
2. Add the 2nd teaspoon of Olive Oil to the pan and place on the stove over medium heat. Using 2 Tortillas at a time, fry the tortillas in the olive oil, flipping once or twice to get both sides. Season with just a touch of salt. Remove onto a paper towel and repeat with the remaining tortillas.
3. Assemble Tacos! I used the Cheese first, then the Spinach, Butternut Squash, and topped it off with some Cilantro and Black Pepper.
*Cinnamon Roasted Butternut Squash*
Take 1 container of pre-cut Butternut Squash and spread over a foil-lined baking sheet prepared with Pam Spray. Drizzle or spray with Olive Oil. Season with Sea Salt, Black Pepper, and Cinnamon. Lightly stir to spread seasoning. Bake in a pre-heated oven of 400 degrees and cook for about 15 minutes. Take the baking sheet out and stir the squash, spreading out again before putting back in the oven. Mine cooked for another 15-2o minutes, but you can test doneness just like a potato, by sticking a fork in it.
SO, after totally throwing some stuff together, I ended up with a blog-worthy meal! I ate mine right away and heated up a few later for Dave who loved it too (he was just as surprised as I was)!
The spinach really only had a tiny little kick to it, it was by no means SPICY… which worked exceptionally well with the sweetness of the cinnamon butternut squash. Oh, and if you haven’t realized, I am now deeply involved in a love affair with corn tortillas. MMM…
Check out these other Meatless Monday Recipes from It’s Good to be the Cook:
And look at Allie from www.allieatfood.com ‘s