Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Meatless Monday – Curried Squash Tacos

on August 18, 2014

Most of the veggies from tonight’s dinner are from my sister-in-law’s vegetable garden. She has an abundance of butternut squash and bell peppers. Looking through the “Moosewood Restaurant Favorites” cookbook, I found a recipe for Curried Squash Roti. I saw an adaptation online to serve the filling in tacos. The cookbook recipe calls for boiling the diced squash but I like the other version of roasting it in the oven (so it doesn’t get mushy). I served it with avocado, cheese, cilantro, and mango chutney. The chutney really made it. I roasted half the squash and have enough left to make a butternut squash risotto later in the week.


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