I'm always trying to think of new ways to eat tacos. I never tire of wrapping things in tortillas with some lime and some heat. I've filled tacos with beef and pork and chicken and fish and turkey. I've roasted meat and grilled meat and cooked it stove-top. I've cooked black beans and pinto beans and pidgeon peas for taco filling. And so, not surprisingly, I was thinking about how to make a vegetarian taco that had more vegetables.
Butternut squash to the rescue. I like to serve these with salsa verde, so I've included that recipe, too.
Let me say here that I made this dish for my cousin and her kids (both aged 16). All of them loved it. The point being -- serve this to your family and they won't mind at all missing meat for one night. In fact, I'm having a hankering right now.
