There are just some things in life that are always right, like puppies, rainbows, human decency,%u00a0or the smell of %u00a0springtime flowers. And tacos. Tacos are always right. Seriously, have you ever meet someone that doesn’t enjoy a taco of some sort, of some variety? Everyone has a taco, that is a fact. (Even if you skip the tortilla and go straight for all the fillings like me.)
And if you are like me, lentils and butternut squash are always right too. So are all the veggies and %u00a0the avocado.%u00a0Together all this goodness makes for one amazingly fantastical, very right taco.%u00a0
We all need a little bit rightness in our lives right now. Why not start with dinner.%u00a0
The stuff. You got to get lenitls, butternut squash, cumin, chili pepper, salt and pepper, and olive oil. Also kale,%u00a0red onion, cabbage, avocados, a jalape%u00f1o,%u00a0limes, and garlic. And you need something to stick it all in, so flour or corn tortillas.%u00a0
Start with making the veggie slaw. Basic here, just chop up the kale, onion, and cabbage into small thin pieces.
All that veggie goodness goes right into a bowl with a sprinkle of salt and the juice of a lime. Give it a good toss to coast it all and set aside to do it’s magic. The longer it sits, the better it gets.
Now to roast the squash. %u00a0Dice it into small mouth sized pieces. I usually don’t peel, but most people do and the mr has been avoiding he peel when he eats the squash so I peeled it (and roasted it and ate it myself)%u00a0
Toss the squash in a drizzle of olive oil and the cumin and chili powder and a little salt and pepper.%u00a0
Raw squash goes into a preheated skillet (or baking sheet) and roasted until browned and tender.%u00a0
Squash meets lentils and it is good. So so good.%u00a0
And don’t forget the jalape%u00f1o mousse.%u00a0. Dice the jalapeo and the garlic and toss into a blender (or jar to use an emulsion blender) with the avocado, juice of a lime, a sprinkle of salt, %u00a0and a little bit of water.
A pillowy cloud of green goodness.%u00a0
You got all the stuff,%u00a0you know what to do.
Fact. Tacos = happiness.%u00a0Now get on it.%u00a0
-C
make about 6 tacos%u00a0
1 1/2 cups cooked french lentils
1/2 of a small butternut squash (about 3 cups cubed)
1 tablespoon cumin
1 teaspoon chili powder%u00a0
salt and pepper
olive oil
2-3 large kale leaves
1/4 head of cabbage
small red onion
2 limes
1 large or 2 tiny avocados%u00a0
2-4 tablespoons water cup
1 jalapeno
2 cloves garlic
6 small %u00a0flour or corn tortillas%u00a0
Grab the kale, cabbage, and red onion and thinly slice and dice into small pieces. Place into bowl, sprinkle with 1/2 teaspoon salt and add in the juice of a lime. Give it all a good mix around and set aside.%u00a0
Preheat oven to 450. %u00a0Place your cast iron skillet or baking sheet in oven while preheating.
Take squash, peel the skin off (if you want) and cut into cubes about an inch big. Place in a bowl and toss with a little olive oil and the cumin and chili powder. Sprinkle a little salt and pepper in and toss it all around. When the oven is preheated, carefully remove the pan and dump the squash in it. Evenly disperse the squash then place the pan back into the oven and roast squash until browned and tender, which takes about 25 minutes.%u00a0
When the squash is done, remove and dump into a big bowl along with the lentils.
While the squash is roasting you can go ahead and make the avocado mousse. Scoop avocado fruit into a bowl %u00a0or blender and add in the jalape%u00f1o (seeds and ribs removed) and the garlic. Add in the juice of a lime and 2 tablespoons water. Blend until smooth. Add in more water to thin out to desired consitancey.%u00a0
Now you have everything ready to taco. Grab your tortillas and heat them up if want and start to pile it all on. Lentil squash mixture, a good handful of the veggie slaw, topped with a dollop or two of the avocado mousse. Now you got yourself a taco and it’s ready for your face.%u00a0
Butternut Squash and Lentil Tacos with Jalapeño Avocado Mousse — The Lovely Crazy
October 15, 2019 by maximios • Blog
There are just some things in life that are always right, like puppies, rainbows, human decency,%u00a0or the smell of %u00a0springtime flowers. And tacos. Tacos are always right. Seriously, have you ever meet someone that doesn’t enjoy a taco of some sort, of some variety? Everyone has a taco, that is a fact. (Even if you skip the tortilla and go straight for all the fillings like me.)
And if you are like me, lentils and butternut squash are always right too. So are all the veggies and %u00a0the avocado.%u00a0Together all this goodness makes for one amazingly fantastical, very right taco.%u00a0
We all need a little bit rightness in our lives right now. Why not start with dinner.%u00a0
The stuff. You got to get lenitls, butternut squash, cumin, chili pepper, salt and pepper, and olive oil. Also kale,%u00a0red onion, cabbage, avocados, a jalape%u00f1o,%u00a0limes, and garlic. And you need something to stick it all in, so flour or corn tortillas.%u00a0
Start with making the veggie slaw. Basic here, just chop up the kale, onion, and cabbage into small thin pieces.
All that veggie goodness goes right into a bowl with a sprinkle of salt and the juice of a lime. Give it a good toss to coast it all and set aside to do it’s magic. The longer it sits, the better it gets.
Now to roast the squash. %u00a0Dice it into small mouth sized pieces. I usually don’t peel, but most people do and the mr has been avoiding he peel when he eats the squash so I peeled it (and roasted it and ate it myself)%u00a0
Toss the squash in a drizzle of olive oil and the cumin and chili powder and a little salt and pepper.%u00a0
Raw squash goes into a preheated skillet (or baking sheet) and roasted until browned and tender.%u00a0
Squash meets lentils and it is good. So so good.%u00a0
And don’t forget the jalape%u00f1o mousse.%u00a0. Dice the jalapeo and the garlic and toss into a blender (or jar to use an emulsion blender) with the avocado, juice of a lime, a sprinkle of salt, %u00a0and a little bit of water.
A pillowy cloud of green goodness.%u00a0
You got all the stuff,%u00a0you know what to do.
Fact. Tacos = happiness.%u00a0Now get on it.%u00a0
-C
make about 6 tacos%u00a0
Grab the kale, cabbage, and red onion and thinly slice and dice into small pieces. Place into bowl, sprinkle with 1/2 teaspoon salt and add in the juice of a lime. Give it all a good mix around and set aside.%u00a0
Preheat oven to 450. %u00a0Place your cast iron skillet or baking sheet in oven while preheating.
Take squash, peel the skin off (if you want) and cut into cubes about an inch big. Place in a bowl and toss with a little olive oil and the cumin and chili powder. Sprinkle a little salt and pepper in and toss it all around. When the oven is preheated, carefully remove the pan and dump the squash in it. Evenly disperse the squash then place the pan back into the oven and roast squash until browned and tender, which takes about 25 minutes.%u00a0
When the squash is done, remove and dump into a big bowl along with the lentils.
While the squash is roasting you can go ahead and make the avocado mousse. Scoop avocado fruit into a bowl %u00a0or blender and add in the jalape%u00f1o (seeds and ribs removed) and the garlic. Add in the juice of a lime and 2 tablespoons water. Blend until smooth. Add in more water to thin out to desired consitancey.%u00a0
Now you have everything ready to taco. Grab your tortillas and heat them up if want and start to pile it all on. Lentil squash mixture, a good handful of the veggie slaw, topped with a dollop or two of the avocado mousse. Now you got yourself a taco and it’s ready for your face.%u00a0