Acorn Squash Taco Recipe
Mix squash onion serrano pepper flour egg cumin chili powder paprika salt black pepper and cayenne pepper in a bowl.
Acorn squash taco recipe. Slice in half remove seeds with a spoon and place cut side up skin down on a parchment lined baking sheet. Cut each acorn squash in half length wise through the stem. Over medium heat melt the butter with the olive oil.
Place cut side down in a baking dish. Spread seasoned squash on a large baking sheet and roast for 20 25 min until fork tender tossing squash halfway through cooking. Cut the squash in half lengthwise and scrape out the seeds.
Place squash in a large bowl. Drizzle the squash flesh with olive oil season with salt and pepper. In a small bowl mix together the squash ingredient seasonings and brush over the squash slices.
Microwave each squash separately for 6 minutes or just until the flesh becomes tender enough to yield when pressed. Scoop out seeds then horizontally cut the fruit into 1 2 inch thick slices. When cooked and cooled peel the squash and set aside.
Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan carefully add the battered squash. Pierce acorn squash with a fork 2 3 times. Place the slices on a baking sheet and spread evenly.
Working in batches dip the coated squash in the batter letting any excess drip off. Preheat oven to 400 f. Place squash halves in oven for 40 minutes or until fork tender but still retaining their shape.