Purple Cabbage + Crispy Butternut Squash Tacos with Pears + Maple Sriracha Mayo

I wish everyday could be Taco Tuesday! These were seriously a fiesta in my mouth and I think I had about six of them #noshame They are sweet + crunchy + crispy + nutty with just a tad of zing. I was first inspired when Love & Lemons posted their Crispy Butternut Squash + Poblano Tacos. I wanted to try something with a similar fall-ish vibe, but yet something I could add some sweetness to. So with this idea in my mind, I set out to see what I had in my fridge to use up. I had some purple cabbage that was leftover from my Rainbow Sushi Donut recipe, perfect for tacos. The cabbage paired with the butternut squash would provide that “meatiness” while the maple glazed baked pears would add that delicate sweet flavor I was craving. I topped each taco with toasted pumpkin seeds + cilantro and a delicious maple sriracha mayo sauce. I wasn’t quite sure how the sauce would pair with all the flavors, but you guys, don’t skip the sauce. Awesomesauce! (what movie is that from?!! haha) It was dee-licious on these tacos. Alright my Taco Tuesdayers… Let’s party!

Purple Cabbage + Crispy Butternut Squash Tacos with Pears + Maple Sriracha Mayo

Course: Main Course
Cuisine: Mexican
Servings: 12 tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min

Ingredients

  • Parmesan Crusted Butternut Squash (recipe below)
  • Maple Sriracha Mayo Sauce (recipe below)
  • Maple Glazed Pears (recipe below)
  • 1/2 red cabbage
  • 1/3 cup raw pumpkin seeds
  • fresh cilantro
  • corn tortillas
  • olive oil
  • salt + pepper

Parmesan Crusted Butternut Squash

  • 11 oz butternut squash (pre-cut)
  • 1 1/2 tbsp flaxseed meal
  • 1/4 cup almond milk
  • 1/2 cup vegan parmesan cheese (see below)

Maple Sriracha Mayo Sauce

  • 1/2 cup vegan mayo (Just Mayo/Vegenaise)
  • 1 tsp sriracha hot sauce
  • 2 tbsp maple syrup
  • 2 lime wedges (juice only)

Maple Glazed Pears

  • 2 pears
  • 2 tbsp maple syrup

Instructions

  1. Preheat your oven to 350 degrees

  2. In a medium bowl, combine your flaxseed meal + almond milk and let it set up until it becomes "gooey"

  3. Cut your cabbage into rounds, place on a baking sheet, drizzle with olive oil, sprinkle with salt + pepper and place in the oven. Roast for about 20 minutes or until it starts to crisp

  4. You may want to cut your butternut squash into smaller pieces, then place into the flaxseed meal mixture. Add the vegan parm to the bowl + mix to coat the butternut squash

    **NOTE: you should keep this vegan parm on hand at all times, but if you don't have any prepared, it's super easy. See below

  5. Place the squash onto a parchment lined baking sheet and place in the oven. Bake for about 20 minutes or until the crust starts to turn golden brown

  6. Next, cut your pears into small squares, place in a small bowl and mix with maple syrup. Add to a parchment line baking sheet and place in the oven. Bake for about 15 minutes

  7. While those are all roasting, make your sauce

  8. Combine all sauce ingredients in your food processor/blender and blend until smooth and well combined

  9. Toast your pumpkin seeds in a dry skillet over medium heat, tossing often to prevent from burning. When you hear them starting to pop, remove from heat and set aside

  10. Remove the cabbage from the oven and slice into strips

  11. To assemble your tacos, place cabbage + butternut squash + pears in each corn tortilla shell and top with pumpkin seeds + fresh cilantro + sauce

Vegan Parmesan Cheese

  1. Blend until you achieve a parm cheese-like texture. Store in fridge 

    3/4 cup raw cashews * 3 tbsp nutritional yeast * 3/4 tsp salt * 1/4 tsp garlic powder

Notes

** Vegan Parmesan Cheese is from Minimalist Baker

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