Butternut Squash, Quinoa, and Jalapeño Chimichurri Tacos

Butternut Squash, Quinoa, and Jalapeño Chimichurri Tacos

Butternut Squash, Quinoa, and Jalapeño Chimichurri Tacos

Sometimes, just sometimes, I eat tacos for breakfast (and it took every ounce of willpower not to put a poached egg on top).

This meal is a continuation from Friday. I made a double batch of the chimichurri, knowing I wanted to make something else with it. These tacos are easy to throw together and would also work well with sweet potatoes (I just happen to have a hunk of butternut squash that needed using!)

Butternut Squash, Quinoa, and Jalapeño Chimichurri Tacos
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 3 cups cubed butternut squash
  • ½ medium onion
  • 1 tablespoon olive oil
  • ½ teaspoon cumin
  • ½ cup cooked quinoa
  • 3 ounces goat cheese
  • 4-6 corn tortillas
  • Lettuce
  • Chimichurri Sauce
  • 2 jalapeños*
  • 4 green onions
  • ½ cup cilantro
  • 1 clove garlic
  • 2 tablespoons olive oil
  • Juice from 1 lime
  • 2 teaspoons honey
  • toppings
  • Extra Cilantro
  • Greek Yogurt
  • Lime Juice
Instructions
  1. Preheat oven to 375˚. Thinly slice onions and cut butternut squash into ¼"-1/2" cubes. Toss with olive oil and cumin. Roast until tender, 20-30 minutes; depending on size of cubed butternut squash.
  2. While butternut squash cooks, whip up quinoa and Chimichurri (I had both in the refrigerator).
  3. Once butternut squash is done, toss together with quinoa, chimichurri, and goat cheese.
  4. Heat tortillas and layer in lettuce and butternut squash. Top with extra cilantro, a squeeze of lime juice, or greek yogurt if desired.
Notes
*Adjust based on your spiciness choice. Remove seeds and reduce to 1 jalapeño if wanting less spice.

 

Tagged with →