If you live in Toronto then you've likely eaten at Fresh Restaurants. Well a couple years ago when they created their squash tacos we were obsessed and have been meaning to make our own version. This was Lauren's contender in the first unofficial vegan taco challenge. WATCH NOW!
I did try a baked version of the butternut squash pieces, but it honestly took way too long and they didn't get as crispy or golden. It works, it's just not our preference. I think I baked them around 425F for 45-55 minutes.
If you're looking for John's vegan breakfast tacos find that recipe here.
** makes 12 tacos
jalapeño ranch ingredients:
3/4 C vegan mayonnaise
1 tbsp pickled jalapeños in brine (include brine)
juice of 1/2 a lime
1 tsp onion powder
1/2 tsp dill
butternut squash ingredients:
1 butternut squash
1 1/2 C multigrain bread crumbs
1 C almond milk (or non-dairy milk of your choice)
3/4 C all-purpose flour
1 tsp garlic powder
1 tsp chipotle chili powder
1 tsp sea salt
1/2 tsp cumin
3 C vegetable oil (for frying)
Place the ingredients for the jalapeño ranch in a blender and combine until smooth. Pour into a jar and refrigerate until ready to serve the tacos.
Heat your vegetable oil in a heavy iron skillet or pot until it reaches 375 F
Meanwhile cut the butternut squash in half length wise and scoop out the inside seeds and pulp. Peel the skin and tough outer edge off the outsides of the butternut squash. Dice into small pieces approx. 1" in size.
In a bowl mix together bread crumbs with garlic powder, chipotle chili, sea salt, and cumin. Pour almond milk into another bowl. And in a third bowl coat the diced pieces of squash in all-purpose flour until well coated.
Then take a few floured pieces and submerge in almond milk. From there take each piece and cover in bread crumbs. You can set them all aside on a plate battered while your oil heats.
Place pieces of battered butternut squash in the hot oil and fry for 1 1/2 - 2 minutes. Flipping pieces if necessary half way through. Remove from the oil with a slotted fryer spoon once a deep golden brown colour is achieved and set the pieces on paper towel to absorb excess oil. Continue frying in batches until all the pieces are cooked.
The tacos pictured here are served with thinly sliced red pepper, diced avocado, and sunflower sprouts, plus extra lime juice.