Recipes from An Epicurious Lifestyle's kitchen

Roasted Butternut Squash with Handmade Corn Tortillas

This past weekend, the girls went to Arizona for my nephew and his wife’s baby shower. We ate dinner at this restaurant in Scottsdale, called The Mission. My sister had the Roasted Butternut Squash with Handmade Corn Tortillas, OMG, they were so good! I had to re-make them…so this is my version of what I think they did. You can make the Sofrito a couple days in advance, if you don’t have a lot of time. I would try and make your own tortillas, they are so yummy! Peter will be a happy man tonight with this for dinner!

Roasted Butternut Squash with Handmade Corn Tortillas

Ingredients

1 medium butternut squash, sliced in half for roasting

Masa corn Flour

1 can of black beans, drained and rinsed

Sofrito, recipe + ingredients below

2 teaspoons of dried cumin

1 teaspoon dried coriander

¼ cup finely diced poblano chili

1 medium pickled jalapeno, finely diced

Cotija cheese for garnish

Directions

  1. Preheat oven to 400 degrees. After you have cut your butternut squash in half, drizzle a little olive oil, salt and pepper over the flesh. Place butternut squash in roasting dish, flesh side down. Roast for 45 minutes to an hour, flesh should be very tender.
  2. Make Sofrito.

Sofrito is a versatile, aromatic puree of tomatoes, peppers, cilantro, onions, and garlic. It’s the foundation of many Spanish influenced dishes. There are many variations of this recipe. This one uses ingredients that are easy to find in any grocery store for those who do not live near a Caribbean or West Indian grocer.

Store sofrito in a glass container in the refrigerator for immediate use or freeze sofrito in 1/4 to 1/2 cup portions for use at any time.

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 1 quart

Ingredients:

  • 2 medium green peppers, seeds removed
  • 1 red sweet pepper, seeds removed
  • 2 large tomatoes
  • 2 medium onions, peeled
  • 1 head of garlic, peeled
  • 1 bunch cilantro leaves
  • 1/2 bunch parsley leaves

Preparation:

1. Chop and blend all the ingredients in a food processor or blender.

Learn to make sofrito step by step.

  1. Make Masa according to instructions on the flour bag.
  2. Take a ¼ of Sofrito and sauté in a pan for about 15 minutes on medium-high heat. Add the black beans and take the back of your wooden spoon and mash together. Set aside.
  3. In a food processor, puree the roasted butternut squash.
  4. In a large bowl combine the black bean sofrito, butternut squash puree, cumin, coriander, poblano, and pickled jalapeno. Set aside.
  5. Make tortillas. Take a little Masa dough and form a small ball. Make sure you have parchment paper on your tortilla press. If you do not have a tortilla press use a heavy plate lined with parchment paper to press out tortilla. Heat a medium-high, un-greased griddle pan and cook tortilla until both sides are brown. You can keep the tortillas warm in a dish towel if making a lot of batches.
  6. Assemble tortillas. Place tortilla on plate, top with black bean sofrito/butternut squash mixture. And sprinkle a little Cotija cheese on top.

Peter’s Pick: Margarita on the Rocks!

~Happy Cooking!



6 thoughts on “Roasted Butternut Squash with Handmade Corn Tortillas”

  • This is the best restaurant ever! Eric and I love these tacos! So happy you posted a recipe where we can try them at home. Yum!!!!!

  • Great recipe! Yummy yummy yummy! Margarita on the rocks? I figured it would be a pint of Mexican beer from Peter Pint Megoran.

  • LOVED this recipe and the restaurant. But, what I really loved was spending a wonderful weekend with our family in Arizona. This recipe should be dedicated to our brother Jim who has spent his life providing for his family…..financially, but more importantly his love he has always shown for his family. You’re the best, James Conrad!

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