Here we are in mid-September, and I’m looking forward to all the flavors of fall that I enjoy each and every year.
As I was doing my grocery shopping the other day, and making my way around the produce department, I noticed containers of pre-cut butternut squash. I immediately thought about using that squash in tacos.
I diced the squash into bite size pieces, enough for two cups.
Meanwhile I had placed a 3/4 pound flank steak into a 400 degree oven, seasoned with kosher salt and pepper, for 20 minutes. I also cooked two ears of fresh corn to add to our tacos.
In a medium sized skillet, I added two tablespoons of olive oil, the butternut squash and 1/2 cup of diced red onion. I sprinkled the vegetables with 1-1/2 teaspoons kosher salt, 1/2 teaspoon pepper and 1 teaspoon of Chile lime seasoning and a pinch of dried orange peel. I sautéed the vegetables over medium-high heat for about 7 minutes, until the onion was softened and set it aside while I waited for the corn and steak to finish cooking.
Once the corn was done, I removed the kernels from the husk. To cook the corn, I placed two ears in a pot of water with a pinch of kosher salt and brought the pot to a boil. I let it cook in the boiling water about 10 minutes.
I chose to use corn and wheat tortillas (I find these at Trader Joe’s) for our tacos. I warmed each tortilla over the open flame on my gas cook top about 20 seconds per side, until char marks started to appear.
I built the tacos with the steak, corn and butternut squash mixture, topping each taco with a bit of red cabbage, a dollop of sour cream and a sprinkling of Chile lime seasoning and fresh cilantro.
These tacos were absolutely delish! Dennis and I both loved this dish. It gave me the fall flavorings I was craving in a healthy taco.
3/4 – 1 pound flank steak
2 ears corn
2 cups butternut squash
1/2 cup red onion, diced
1-1/2 teaspoons kosher salt, plus more for seasoning
1/2 teaspoon pepper, plus more for seasoning
1 teaspoon Chile lime seasoning
pinch of dried orange peel
- Sprinkle steak on both sides with kosher salt and pepper. Place in ovenproof skillet, that has been coated with olive oil cooking spray, and into a preheated 400 degree oven for 15-20 minutes, until it reaches 135-140 degrees for medium-rare.
- Heat 2 tablespoons of olive oil in a medium skillet, adding squash, red onion, 1-1/2 teaspoons kosher salt, 1/2 teaspoon pepper, 1 teaspoon Chile lime seasoning and dried orange peel. Sauté for 5-7 minutes, until onions start to soften.
- Cook corn in a large pot of boiling, salted water. Boil for 10 minutes. Let cool enough that you can handle the cob by holding it on it’s end. You will then run a knife between the kernels and cob to remove.
- Heat tortillas on your gas cook top (or in the oven or microwave).
- Build your tacos and enjoy!
Until next time, Kris