Butternut Squash and Sweetcorn Tacos
Butternut Squash and Sweetcorn Tacos recipe. A vegetarian friendly taco recipe that won’t make you miss the meat. Mexican spiced and roasted squash, sweetcorn crema and sweetcorn salsa are piled on to homemade corn tortillas for devouring.
The Recipe – Butternut Squash and Sweetcorn Tacos
Start by roasting the squash. When squash is roasted, it becomes caramelised and sweet. First the squash is tossed in olive oil and a homemade Mexican spice blend. However, to make this recipe easier, buy this Mexican Spice Mix if preferred. Roast the squash at a high temperature to char the edges and for the flesh to become super soft and sweet.
Next up, the sweetcorn crema. The creamy sweetcorn sauce is the perfect base for spreading on the tacos as a bed for the roasted spiced squash. Creamy with creme fraiche, sweet with corn and flavoured with cumin, garlic and salt, the crema is perfect for dipping tortilla chips in too. Begin by charring sweetcorn in a dry frying pan before blitzing with creme friache, cumin, garlic and salt until smooth and spreadable.
Finally, the sweetcorn salsa adds fresh heat to the taco. Mix the rest of the charred sweetcorn with fresh lime juice and zest, chopped red chilli, coriander and feta cheese.
Homemade Corn Tacos
Homemade Corn Tacos are delicious, gluten free and easy to make but they do take a little bit of practice. A Taco Press gives best results, but they can also be made by hand.
Start by boiling the kettle and allowing it to cool for 5 minutes. Measure 250g of Masa Harina into a large bowl and gradually pour in 350ml of the hot water whilst stirring with a fork. All the water might not be required as all brands of masa harina differ slightly. The dough should feel like play dough. Knead briefly until combined into a ball and allow to rest for half an hour. Divide the dough into eight equal balls and then roll into tacos. The easiest way to roll the dough into tacos is with a taco press. Line the taco press with cling film, add a ball of dough and top with another piece of cling film. Press hard and release for the perfect taco shape.
Other Recipes To Try
- Cajun Salmon Tacos
- Chipotle Fish Tacos with Lime and Jalapeño Slaw
- Steak Tacos with Three Salsas
- Coconut Prawn Tacos with Scotch Bonnet Mango Salsa
- Crispy Prawn Tacos
- Amazing Fish Tacos, Avocado Salsa, Crispy Sweetcorn Fritters, Chipotle Sauce
- Mexican Pulled Chicken Tacos
Get in Touch
Get in touch with any queries or to work together at kerry@documentingmydinner.com or via Instagram.
Butternut Squash and Corn Tacos
Ingredients
For the Mexican Spiced Roasted Butternut Squash
- 1 Butternut squash Cut into wedges
- 1 tsp Chilli powder
- 1 tsp Garlic Powder
- 1/2 tsp Dried Oregano
- 1 tsp Onion powder
- 2 tsp Smoked Paprika
- 1 tsp Cumin Seeds
- 1 tsp Smoked Salt (or ordinary salt)
- 1/2 tsp Black pepper Alternatively, use a Mexican spice blend
- 2 tbsp Olive Oil
For the Sweetcorn Crema
- 150 g Tinned sweetcorn drained
- 1 Garlic clove, crushed
- 3 heaped tbsp Creme Fraiche or soured cream
- 1 pinch Ground cumin
- 1/2 tsp Salt
For the Sweetcorn Salsa
- 150 g Tinned sweetcorn drained
- 1 Lime Zested and juiced
- 1/2 Red Chilli Finely chopped
- 50 g Feta Cheese Crumbled
- 1 handful Coriander leaves Roughly chopped
- 1 pinch Salt
For the Corn Tacos
- 250 g Masa Harina
- 350 ml Hot water
- 1 tsp Salt
Instructions
- Preheat the oven to 220C. In a large mixing bowl, stir together the sliced butternut squash with the oil and spices. Lay on to a baking tray lined with baking paper. Roast the squash for 30 minutes until soft and caramelised.
- Meanwhile, to make your own corn tacos, mix together the masa harina and gradually add the water, stirring with a fork. Knead briefly until combined into a ball and leave to rest for half an hour. Roll into 8 even sized balls. Either roll into tacos by hand using a rolling pin, use a taco press or use a heavy pan to press into tacos. Cook each taco individually in a dry frying pan over a high heat for a minute or two on each side. Keep warm in a clean tea towel.
- For the sweetcorn salsa and the sweetcorn crema, put the drained sweetcorn into a dry frying pan over a medium high heat. Toast until the sweetcorn is slightly charred. Remove half of the sweetcorn and place into a bowl for the salsa and put the other half in a blender or food processor for the crema.
- For the sweetcorn crema, add the creme fraiche, crushed garlic, cumin and salt to the blender and pulse until combined and smooth.
- For the salsa, squeeze the lime juice into the bowl of charred sweetcorn and add the chopped chilli, coriander leaves, lime zest, salt and feta. Stir to combine.
- When ready to serve, top a cooked, warm taco with the sweetcorn crema, followed by the roasted squash and finally the salsa.
