Red peppers (feel free to char under the broiler before hand for extra flavor!)
⅓ cup Parmesan cheese, shredded
Step 1 (the squash)
Preheat oven to 425 degrees.
Scrape out/discard seeds from squash
Drizzle inside with oil, salt and pepper.
Place cut-side down on a baking sheet and roast 25-30 minutes, flipping halfway through.
Step 2 (the sauce)
Sauté onions, peppers and garlic in large sauce pot until starting to brown (about 2 min). Add salt and pepper.
Reduce to heat and cook 8 more minutes, or until onions caramelize, stirring occasionally.
Add butter. When melted add tomatoes.
Add milk and bring to an active simmer. Simmer 5-6 minutes, stirring occasionally.
Blend with immersion blender to make “alfredo” sauce. If too runny, allow sauce to reduce before serving. If too thick, add more liquid.
Step 3 (combine)
Once squash is done, allow to cool until you can hold. Separate squash strands from peel with a fork. (Pro tip: We like to leave the squash in the shell and serve all together for a festive presentation!)
Top with sauce, freshly grated parmesan and pistachios!
Cilantro Pepita Pesto (Blend together 1/3 cup toasted pumpkin seeds, 1 cup loosely packed cilantro, 1 clove garlic, 1/3 cup grated parmesan cheese, 2 tablespoons lime juice 2/3 cup extra-virgin olive oil, and salt to taste)
Heat a large soup pot or dutch oven over medium-low heat.
Add the olive oil and let heat.
Add onions and celery and cook, stirring occasionally for about ten minutes or until vegetables are softened.
Add chiles, garlic and spices and sauté for a minute more
Add roasted pumpkin, stock, and honey. Turn up heat, stir, and bring to a boil.
Reduce heat and let soup simmer, stirring occasionally, for about 30 minutes.
Puree soup in batches in a blender or in the pot using an immersion blender.
Garnish with Cilantro Pesto, pomegranate seeds, and crumbled cheese.
1 teaspoon fine sea salt ground cinnamon, a good pinch
Cotija cheese (optional)
8 -12 corn tortillas, warmed
To prepare the squash: Cut in half and scoop out seeds. Next, cut into melon-style wedges. Once a more manageable size, use a potato peeler or paring knife, peel away the skin. Once cleaned, chop into cubes and toss with olive oil, salt and pepper. Bake at 400-degrees for 10-15 minutes until al dente.
To prepare the rest of the taco filling: Cube or dice the pepper and onion. Sauté in pan with herbs and oil. Once done, mix with finished squash.
To prepare tacos: Warm up taco shells. Fill with squash and pepper mix. Top with cheese, tomatoes and mizuna!