Pulled Butternut Squash (or Jackfruit) Tacos

By Vegiegail

Ingredients

• For Pulled Butternut
• 1/2 butternut squash, 3 loaded cups shredded (or 2 cans jackfruit)
• 1 tsp oil
• 1/4 tsp salt
• add 1/4 cup + 2 Tbsp traditional Chipotle sauce or other roasted chile sauce (or use bbq + taco spice)
• 1/4 tsp cumin powder
• 1/2 tsp oregano
• 1/4 tsp garlic powder
• generous dash of black pepper
• a generous dash of chipotle pepper powder
• 2 Tbsp water
• For Tacos
• Corn chia Tortillas
• Pickled Jalapenos
• Pico de gallo
• Red cabbage slaw or shredded cabbage (toss the cabbage in salt, pepper and lemon juice), add crunchy shredded veggies like carrot for added texture.
• Avocado or guacamole
• Vegan sour cream or vegan chipotle ranch
• Cilantro
• Lemon juice

Details

Servings 2
Adapted from veganricha.com

Preparation

Step 1

In a large pan, add oil and heat at medium heat.
Add the squash and salt and cook for 2 minutes.
Add Chipotle sauce, cumin, oregano, garlic, black pepper and chipotle pepper powder and water. Mix well.
Cover and cook for 10-12 minutes until the squash is tender. do not overcook or overstir. Stir 2-3 times in between.
Layer greens and cabbage on the tortillas, add the squash, a drizzle of lemon juice, sour cream or chipotle ranch, guacamole, jalapenos and chopped cilantro. Serve warm.

Notes

For variations: Add black beans to the butternut after 10 minutes and cook for 3-4 minutes until the beans are hot. If using jackfruit, use canned. Drain, wash and flake it using hands to a shredded consistency. Cook for 20-30 minutes with the sauce and spices. Add more water if needed.