1 small butternut squash (about 1 lb), peeled, seeded, and diced into ½-inch cubes
1 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
Salt and pepper to taste
¼ cup toasted pepitas (pumpkin seeds)
1 small red onion, finely diced
1 jalapeño, seeded and minced
2 tbsp fresh cilantro, chopped
Juice of 1 lime
1 tsp honey (optional, for balance)
2 boxes of Steak-umm Sliced Steaks
1 cup roasted corn
1/2 cup cotija cheese
Instructions
Preheat the oven to 400°F (200°C). Toss squash cubes with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized. Let cool slightly.
In a bowl, combine roasted squash, pepitas, red onion, jalapeño, cilantro, lime juice, and honey (if using). Mix gently, place in the fridge.
In a large skillet over medium heat place in your Steak-umm slices and cook for 2-4 minutes per side until it’s lightly crispy.
Assemble tacos with your tortillas, steak-umm slices, roasted corn, salsa and cotija cheese! Enjoy!
@dowellcooks
