Sweet, savory and tangy come together in these roasted squash taquitos with gruyère and limón crema. Filled with roasted squash and creamy Gruyère, then topped with a refreshing limón crema, these crispy taquitos offer a delightful balance of flavors and textures—perfect for any meal or appetizer spread.
Roasted Squash Taquitos With Gruyere and Limón Crema
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Ingredients
- 1 butternut squash cut into roughly 1-in cubes
- 6 oz. gruyere cheese shredded
- 1 head of garlic cut in half horizontally
- 1 yellow onion roughly chopped
- 1 lime juiced
- 1 jalapeno very thinly sliced
- 1/2 head of romaine lettuce very thinly sliced
- 2 Tbsp. olive oil
- 4 corn tortillas
- 3/4 cup Mexican crema
- Pinch of salt
- Handful of cilantro
- Handful of roasted salted pumpkin seeds
Instructions
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Preheat oven to 450 degrees F.
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In large bowl, add squash, olive oil, salt and pepper. Mix well.
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Add veggies to large baking tray. Add halved garlic to tray with drizzle of olive oil. Bake for 20-25 minutes until squash is fork tender.
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Using food processor or blender, add squash and onion. Squeeze garlic cloves out of skin. Add pinch of salt and begin mixing at low speed.
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Pour mixture into a bowl and set aside.
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To medium bowl, add Mexican crema, juice of 1 lime and pinch of salt and pepper. Mix well.
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Heat skillet over medium heat and add enough olive oil to cover bottom of pan to shallow fry.
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Take 3-4 corn tortillas and warm them up in microwave for 20 seconds.
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Add large spoonful of squash mix to corn tortilla along with some gruyere cheese.
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Roll tortilla up carefully and place in the hot skillet folded side down to seal taquito. Flip after about 1 minute and cook until golden brown.
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Top taquitos with shredded lettuce, thinly sliced jalapenos, limon crema and pumpkin seeds.
Notes
Nutrition
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The post Roasted Squash Taquitos With Gruyere and Limón Crema first appeared on The Upside by Vitacost.com.