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These Vegan Butternut Squash Al Pastor Tacos are smoky, sweet, and slightly spicy—perfect for a plant-based twist on the classic dish. Roasted butternut squash is marinated in a bold al pastor sauce, then served in warm tortillas with fresh toppings.
Ingredients
For the Butternut Squash Al Pastor:
- 3 cups butternut squash, peeled and cubed
- 1 tbsp olive oil
- 2 guajillo chiles, seeds removed and soaked in hot water for 10 minutes
- 2 tbsp pineapple juice
- 2 tbsp apple cider vinegar
- 1 tbsp adobo sauce (from a can of chipotle peppers)
- 2 cloves garlic
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp oregano
- ½ tsp salt
- ½ tsp black pepper
For Serving:
- 6 small corn tortillas
- ½ cup diced pineapple
- ½ cup shredded purple cabbage
- ½ avocado, sliced
- ¼ cup chopped cilantro
- 1 lime, cut into wedges
- ½ cup dairy-free crema or cashew sour cream (optional)
Instructions
- Prepare the Al Pastor Sauce
- Blend soaked guajillo chiles, pineapple juice, apple cider vinegar, adobo sauce, garlic, smoked paprika, cumin, oregano, salt, and black pepper until smooth.
- Marinate the Squash
- Toss the butternut squash cubes with olive oil and the al pastor sauce, ensuring they are well coated. Let marinate for at least 15-20 minutes (or overnight for deeper flavor).
- Roast the Squash
- Preheat oven to 400°F (200°C).
- Spread the marinated squash on a lined baking sheet and roast for 25-30 minutes, flipping halfway, until tender and slightly caramelized.
- Assemble the Tacos
- Warm the corn tortillas in a dry skillet.
- Add roasted butternut squash, then top with diced pineapple, shredded cabbage, avocado, and cilantro.
- Drizzle with dairy-free crema or cashew sour cream, and serve with lime wedges.
Serving Tip:
Pair with a side of black beans, grilled corn, or a refreshing mango salsa for an extra burst of flavor!
Would you like any modifications, such as a gluten-free or spicier version? 😊
