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roast butternut squash tacos with caramelized onion
 
FOR THE SQUASH
1 medium butternut squash,
seeded, peeled, and diced
into 1-inch (2.5-cm) cubes
½ medium white onion,
thinly sliced into half-moons
¼ cup (50 ml) vegetable oil
Fine sea salt and freshly
ground black pepper
1 teaspoon ground cumin
1 teaspoon Spanish smoked paprika
1 teaspoon ancho chile powder
2 tablespoons brown sugar
 
FOR SERVING
Corn tortillas, preferably homemade (page 106)
2 cups (8 oz/225 g) shredded
Menonita, Oaxaca, or
Monterey Jack cheese
Smoky Red Pepper Salsa (page 140)
Avocado slices
Bottled hot sauce
Diced white onion mixed with chopped fresh cilantro (optional)
makes 12–16 small tacos
 
To prepare the squash, preheat the oven to 375°F (190°C). In a bowl, mix the cubed squash, onion, oil, 2 teaspoons salt, 1 teaspoon black pepper, the cumin, paprika, ancho chile, and brown sugar until well coated. Spread in a single layer on a rimmed baking sheet and roast until soft and well caramelized, 25–30 minutes.
 
Heat a heavy griddle and lightly grease the surface. Cook the tortillas, topped with a pinch of the cheese, until the cheese is melted and the tortilla is slightly crisp. Top each with about ¼ cup of roasted squash, a spoonful of the salsa, and a slice of avocado. Serve with the bottled hot sauce and onion mixture (if using) for diners to fix their own.
 
smoky red pepper salsa
1 large red bell pepper
3 plum tomatoes
2 cloves garlic
1 tablespoon vegetable oil
¼ white onion, diced
2 teaspoons ground cumin
1 tablespoon smoked
Spanish paprika
Fine sea salt
6 sprigs fresh cilantro,
stemmed and minced
makes 2 cups (500 ml)
 
Char the bell pepper on all sides directly in a gas flame, or under a broiler, until the skin is blackened and blistered. Peel, seed, and tear into smaller pieces.
 
Line a small heavy sauté pan (cast iron is ideal) with a piece of foil and heat over high heat. Roast the tomatoes and one garlic clove until soft and blackened in spots, and set aside with the bell pepper.
 
In a medium frying pan, heat the oil over medium heat. Cook the onion until it begins to brown and caramelize. Add the tomatoes and peppers, cumin, and paprika and cook until the pan is dry. Add 1⁄2 cup (125 ml) water and ½ teaspoon salt and simmer on low heat until the onions are tender. Place in a food processor along with the remaining raw garlic clove and pulse until fairly smooth. Stir in the cilantro, taste, and adjust the seasoning.