Tuesday, November 26, 2013

Fried Acorn Squash Tacos with Creamy Chipotle Sauce

I am a huge fan of acorn squash.  It has an almost nutty flavor and is notably less sweet than its other squash buddies.  I am also a huge fan of making almost anything into a weeknight taco feast.  We always have tortillas around and then we can mix and match whatever else we have on hand to make the tacos fun and delicious.  I am NOT, however a fan of peeling acorn squash.  All those nooks and crannies make it impossible to peel.  Luckily, once cooked in this way, the peels are totally edible and full of fiber and tons of great vitamins.  Super healthy.  This means you can have a second (read: third or fourth) taco!  I served this with a spicy chipotle sauce that was the perfect balance.  It was a simple mix of plain yogurt (or sour cream) and some chipotle and adobo from a can.  The ratio below gives a nice, full spiciness that is manageable, but noticeable.  You can adjust from there if you like things more or less spicy.  We also served with onions, frozen corn that I cooked quickly, black beans, shredded monterrey jack cheese, and cilantro.  I know the pictures don't really do this justice, but it was a delicious meal and cooked up quickly enough for an easy weeknight.
Fried Acorn Squash Tacos with Creamy Chipotle Sauce
1 acorn squash
3/4 cup flour
3/4 cup light beer or club soda
canola oil (for frying)
To serve:  pickled onions, shredded cheese, black beans, corn, cilantro, sour cream
Creamy Chipotle Sauce:
2 Tbs. plain yogurt (or sour cream)
1/2 tsp. chipotle & adobo sauce

1.  Thoroughly wash the skin of the squash, carefully cut in half lengthwise, and remove the seeds.
2.  Slice each of the half in half again lengthwise and slice the squash into pieces about 1/4 inch thick.  They will be of a size to loosely mimic the size of a piece of chicken or beef for tacos.
3.  Whisk together the beer or club soda and flour.  It will be a very water-y batter.
4.  Heat the oil (about 2 inches of oil) in a heavy bottom pot over medium-high heat.  I use my dutch oven, but a cast iron skillet would also work.
5.  Dip the squash into the batter to coat lightly, shake off excess batter and drop into the hot oil.
6.  Cook for 4 minutes per side.  Do this in batches and do not over crowd the pan or else your pieces won't fry nicely.
7. Remove and set on a paper towel lined plate and immediately sprinkle liberally with salt.
8.  Mix together the finely chopped chipotle in adobo sauce with the yogurt.  I also served with black beans, quick pickled onions, corn, shredded cheese, cilantro, and sour cream..
9.  Warm the tortillas in a dry pan over high heat for 1-2 minutes per side.
10.  Lay tortilla on a place and top with fried squash, chipotle sauce, and your other favorite toppings.

Two Years Ago: Honey Chipotle Salmon

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