I came up with this recipe yesterday while brainstorming the millions of different types of tacos I could make for dinner. I just happened to have a butternut squash kicking around that needed to be eaten asap…and so the “pulled butternut squash taco” was born. This is another recipe in progress. Don’t take that the wrong way though, these taste amazing! I just mean I will definitely be playing around with it. I would like to make a healthier bbq sauce and maybe add a few tasty extras. So if you have a fave bbq sauce, feel free to swap it out for the recipe I used. Enjoy.

serves 8

PULLED BUTTERNUT SQUASH

4 cups butternut squash, shredded

1 red pepper, thinly sliced

1 green pepper, thinly sliced

1 large yellow onion, sliced in half moons

1 can of black beans, strained

safflower oil

BBQ SAUCE

3/4 cup ketchup

1 1/2 tbsp apple cider vinegar

1 tbsp worcestershire sauce

1-2 tbsp honey

1 tsp smoked paprika

1 tsp chipotle chili powder

1/2 tsp garlic powder

1 tsp onion powder

1 1/2 tbsp mollases

1 tsp dijon mustard

salt and pepper to taste

TO MAKE BBQ SAUCE: Add all of the above bbq sauce ingredients in a medium sized bowl and whisk until blended.

TO MAKE THE PULLED BUTTERNUT SQUASH: In a Cuisinart using the shredder attachment, shred the butternut squash. In a large pan ( preferably one with a lid ) heat the oil over medium heat.  Add the shredded squash, peppers and onion. Cook, covered, for 10 minutes stirring throughout. Add 2 tbsp of water and cook, covered for 5 min. Add the sauce, as much or as little as you like. Add the black beans and cook for 5 more minutes.

TO SERVE: Warm taco shell of choice ( I used a soft corn tortilla ). Spread a layer of crema. Pile on some pulled butternut and top with avocado, shredded cheese and sriracha.

WANT TO MIX IT UP A BIT? TRY ADDING ANY OF THE FOLLOWING TO YOUR TACO-

-Shredded red cabbage

-pickled jalapeno

-Fresh diced tomato

-turn it into a breakfast burrito and add some scrambled eggs!

 Recipe makes about 12 small/medium pancakes

5 cups of shredded vegetable, I used a mixture of red and green cabbage, carrot and brussel sprouts

3 scallions, thinly sliced

1 cup chicken, cooked and shredded 

1 cup all purpose flour

1/4 tsp baking powder

1/4 tsp sugar

1 tsp salt

4 eggs, lightly beaten

1 tbsp worcester sauce

1/2 cup cold water

safflower oil or canola, for frying

In a small bowl sift together the flour, baking powder, sugar and salt. In a large bowl add the shredded vegetable, scallions and chicken. Now add the flour mixture and toss with your fingers until evenly distributed. In a medium bowl whisk together the eggs, water and worcester. Pour the wet ingredients into the cabbage mixture. Gently mix together ( do not over mix ). Coat the bottom of a large frying pan with oil and warm over medium heat. Make about 3-4 pancakes evenly spread apart, each one should be about 2 tbsp of batter. Slightly flatten with a spatula. Cook for 5-7 minutes per side or until they are cooked through and have a nice crispy brown outer layer.

Okonomiyaki Sauce:

1/4 ketchup

1 1/2 tbsp worcester sauce

1/4 tsp dijon mustard

1 bsp rice wine ( for cooking )

1 tsp soy sauce

1 tbsp honey

1/8 tsp ground ginger

Combine all of the sauce ingredients in a small saucepan and simmer for 3-5 minutes until smooth and thick. Sauce recipe courtesy from Smitten Kitchen

Sriracha mayo:

1/4 cup mayo

1 1/2 tsp sriracha

Other toppings:

toasted sesame seeds

scallions, thinly sliced 

To serve:

Spread a bit of the okonomiyaki sauce on the pancakes and top with mayo and some toasted sesame seeds and sliced green onions.

*Want to mix it up a bit? try adding any of the following to your pancakes

Kale, shredded

zucchini, shredded

baby prawns

bacon

fish