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Butternut Squash, Quinoa, and Jalapeño Chimichurri Tacos

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 2-3 1x
  • Category: Dinner

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Ingredients

  • 3 cups cubed butternut squash
  • 1/2 medium onion
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1/2 cup cooked quinoa
  • 3 ounces goat cheese
  • 46 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 1/4″-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.