Eatwell Farmhouse Kitchen

Inspired by a recipe from Vegan Richa

Enjoyed this for dinner last night, really flavorful and such a great way to enjoy many of the fresh vegetables in this week's share!  Perfect for vegans and people on a gluten free diet, and as a meat eater, I would highly recommend it to anyone whether you are a vegetarian or not.  I will definitely make this one again!

2 cups shredded butternut squash (about 3/4 lb)

1 TB Olive Oil

1/2 tsp salt

1 clove garlic, minced

1/4 tsp coriander powder

1/4 tsp oregano

1/2 tsp cumin

1/2 tsp chili powder

2 TB Amarillo Sauce or Chipotle Sauce

1/2 cup water, veg stock or bean water

1/2 cup or so Kale or Spinach, finely chopped

1 TB each Parsley and Green Onion, finely chopped

Heat in a skillet, then add shredded squash and cook for 2 minutes.  Add the spices, including the Amarillo or Chipotle Sauce and then mix well.  Add approximately 1/2 cup of water or vegetable stock (if you are not a vegetarian you can also use chicken stock), stir and cook until the squash is to your desired level "doneness".  To make your tacos, warm corn tortillas, put on a bit of chopped kale or spinach, then add some of the pulled butternut. Top with some finely chopped green onion and parsley.  You can also make a wrap using collard greens, softening the collard leaves by dipping into a pan of simmering water just until it softens enough to wrap.