I’m big on tacos. I mean, pretty much I haven’t met a taco I haven’t liked. But I also know that a few things — tasty toppings, quality tortillas, really amazing salsas — can make a taco stellar.
On a taco-eating trip to Baja California, I veered away from tacos and became completely obsessed with the tostadas at La Guerrerense (especially the octopus ones). And every tostada was even better when topped with their toasted chile and peanut salsa that was spicy, smoky, crunchy — pretty much it was instant love.
Since then, I reverse engineered that salsa and put it on everything from grilled chicken to seafood and, most recently, on this Squash Tacos with Chile Peanut Salsa recipe.
Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Squash Tacos with Chile Peanut Salsa Recipe
Equipment
Ingredients
Roast The Squash:
- 1 (2 1/2 to 3 pound) butternut squash peeled, seeded, and small dice
- 1/2 medium red onion finely chopped
- 4 garlic cloves
- extra-virgin olive oil
- kosher salt
For The Peanut Salsa:
- 1/2 cup extra-virgin olive oil
- 1 teaspoon dried Mexican oregano
- 4 dried chile de arbol stemmed (seeds removed if you want it less spicy)
- 1 dried guajillo chile stemmed (seeds removed if you want it less spicy)
- 1 cup roasted salted peanuts
- 2 tablespoons toasted sesame seeds
- 1 tablespoon white wine vinegar
- 1 tablespoon honey or piloncillo sugar
- 4 garlic cloves
- 1/2 medium red onion cut into wedges
For Garnish:
- 8 (6 inch) corn tortillas
- Limes for garnish
- Finely chopped green onions (aka scallions) for garnish
Instructions
- Roast The Squash: Heat oven to 400°F and arrange a rack in the middle. Combine squash, the diced onion, 4 garlic cloves, a pinch of the oregano, a drizzle of oil, pinch of salt and toss to combine. Roast, turning occasionally, until squash is knife tender, about 30 to 35 minutes. Taste and season as desired.TIP: Squash can be roasted up to four days ahead. Store refrigerated in an airtight container and rewarm before using.
- Make The Chile Peanut Salsa: Heat a small pan over medium heat and add the chiles. Toast until fragrant, about 5 minutes. Meanwhile, bring the water to a boil. When chiles are ready, place chiles in a bowl then cover with 1/2 cup boiling water and set aside while you make the rest of the salsa, at least 15 minutes.
- Meanwhile, heat the oil in a large frying pan over medium-low heat. Add peanuts, sesame seeds, 4 garlic cloves, and onion wedges, and cook, stirring, until onions are soft and sesame seeds are lightly browned, about 8 minutes. Remove from the heat, and transfer to a food processor; let cool to room temperature. Reserve chile-soaking water and set aside. Add chiles, vinegar, oregano, and salt, to the food processor and pulse until finely chopped. Add honey, a pinch of salt, and water as needed until the consistency is the same as yogurt. FYI, the salsa will be looser when it's hot but it will firm up once it cools down. Transfer to a serving bowl and serve at room temperature. TIP: Salsa can be made up to four days ahead. Store refrigerated in an airtight container and rewarm before using.
- Serve The Tacos: To make tacos, fill tortillas with roasted squash, a spoonful of salsa, a pinch of green onion (if desired), and a squeeze of lime and serve.
