If you live in Toronto then you’ve likely eaten at Fresh Restaurants. Well, a couple years ago when they created their squash tacos I was obsessed and have been meaning to make my own version. This was my contender in the first unofficial vegan taco challenge. Watch it now below or keep scrolling for the recipe.
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 my preference. I baked them around 425°F for 45 to 55 minutes.
If you’re looking for the vegan breakfast taco find that here.