chili maple butternut squash tempeh and roasted corn tacos
Welcome to Taco Wednesday! I’ve far too many autumnal recipes to sit on them for long, especially since fall and pumpkin and such are dwindling in relevance and Thanksgiving, Christmas, and beyond creeps into grocery stores and shopping windows. I’ve opted to start a two-per-week posting schedule, with a third dedicated to my week in training logs. I intend for Wednesdays to contain tacos, for now. We’ve dubbed the day our taco-noshing bonanza since Taco Tuesday is already taken by too many and all days are apt for the glory of the folded tortilla. This may change in the future, but while I’m inspired to fill these corn and wheat rounds with flavorful pickings, why not stick with a dedicated day?
I am not secretive about my adoration for maple flavoring (have you tried the Sea Salt Maple Spice Latte? Yoooo). Add some chili powder and you have a an autumnal sombrero dancing around on your tongue. The butternut squash is the most “involved” part of this recipe, but mostly because you have to cut it – which can be a pain if the squash is particularly large and you knife dull – and twiddle your thumbs a bit waiting for the cubes to roast. And then the house starts smelling of sweetness and spice and your mouth waters and tunnel-vision for dinner wipes out any productivity you might have deluded yourself to obtain whilst awaiting completion. Or maybe that’s just me.
Tempeh is my favorite substitute for ground beef or chicken, and its protein content might surprise you: about 20 grams per 4 oz serving depending on the brand. These particularly knobs are seasoned with ample chili powder, maple, garlic, onion, and salt, the same as the squash. I recommend marinating the tempeh to really let it soak up the savory. Back in my carnivorous days I would’ve blown my nose at plant-based meat alternatives. Back in my carnivorous days I also disliked running and wore boys’ athletic shorts as a fashion statement. Good thing change happens over time, right?
If you make this recipe, tag me on Instagram and leave a comment with questions or experiences!
Related:
BBQ Pulled Jackfruit, Pinto Bean & Caramelized Onion Taquitos
Spicy Honey Shrimp Tacos with Garlic Avocado Sauce
Ingredients
- 2 cups butternut squash, cut into 1/2 inch cubes
- 1/2 block tempeh, crumbled
- 2 tbsp olive oil
- 1/4 cup pure maple syrup
- 1 tsp chili powder
- 1/2 tsp garlic
- 1/2 tsp onion powder
- 1/4 tsp each salt and pepper
- 2/3 cup frozen roasted corn
- 2 cups slaw mix (I used Trader Joe's Cruciferous Crunch blend)
- 4-6 corn or wheat tortillas
- queso, salsa, avocado, cilantro, to serve (optional)
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper. Mix olive oil, maple syrup, and spices in a small bowl. Toss half the marinade onto the butternut squash and spread squash onto the baking sheet. Try not to crowd the pan. Place the crumbled tempeh in a ziploc bag, add the rest of the maple marinade, seal the bag, and toss around until incorporated. Set aside.
- Bake butternut squash for 15 minutes, toss, then continue baking for 10 more minutes. Remove from oven and set aside.
- In the last 10 minutes of the squash's baking time, heat a skillet over medium. Add 1 tbsp of olive oil, swirl around, then dump in the tempeh and brown for 8-10 minutes, stirring occasionally. It will not darken as much as meat since it does not contain anywhere close to the fat content of beef or pork, but it will crisp up.
- As the tempeh cooks, prepare your roasted corn. I use a frozen pre-roasted variety that requires nothing more than a stint in the microwave to prepare. You may roast your own corn if you are feeling ambitious!
- Once all components are complete, build you tacos! Start with 2-4 tbsp of slaw (I just eyeball it, honestly), some squash, a few spoonfuls of tempeh, roasted corn, and finally garnish with whatever sounds tasty. I used vegan queso and salsa on mine.
