- 1 large butternut squash
- 1/2 lime juice
- Olive oil (enough to coat butternut squash)
- Salt and pepper to taste
- Tortillas (whatever kind you like!)
- 2 jalapeños (use bell pepper if you don't like spicy)
- 1-2 c seasoned rice wine vinegar
- 2 red chili peppers
- 1 red onion
- 1 can black beans, drained and rinsed
- 2 avocados
- 2 T red onion (take from topping pile)
- Juice of 1/2 lime juice
- Salt to taste
- Preheat oven to 400 F. Meanwhile, peel and dice butternut squash into 1/2 in - 1 in cubes. Coat with olive oil, salt and pepper, and roast for 20 mins. Flip squash, and roast for another 20 mins, or until lightly golden and soft.
- Slice jalapeños into thin discs, and put in a jar. Add enough seasoned rice vinegar until it almost covers all of the jalapeños. Set aside for at least 1 hour. If you're going for less spicy, slice bell pepper into slivers, discarding the seeds and stem.
- Prep toppings. Thinly dice red onion and chili peppers. For non spicy peeps - slice 1/2 of the red onion into slivers, and sauté with sliced bell pepper until soft, and a little brown.
- For guac: smash avocado, add salt, pepper and red onion to taste. For 1 small avocado, I use a pinch of salt, 1 Tbsp (ish) red onion, and 1/4 lime, juiced.
- Once butternut squash is ready, mash in a bowl with juice of 1/2 lime until smooth-ish.
- On a nonstick skillet over medium heat, add tortilla, and carefully smear on a layer of butternut squash. Add whatever toppings you like. I used my pickled jalapeños, red onion, and black beans. Non spicy - add sautéed veggies.
- After 2-3 mins, check the bottom of the tortilla by lifting with a spatula. If there are some brown spots, put another tortilla on top, and carefully flip. It's ok if some stuff falls out - that's what I call a "chef snack." Let cook for another 2-3 mins, then use slide off pan and onto a plate. Slice, and serve!