By Chef Wes Avila; featured in the new culinary guide from Knorr Professional Caldo’s “Culture of Flavor” campaign
“This recipe pays homage to the pumpkin, a quintessential ingredient celebrated throughout Mexico for its flavor, nutrition and cultural significance. Pumpkin and butternut squash are often interchangeable in recipes. Feel free to use either. I used butternut squash as it was available at my local farmers market.”
The Salsa Macha:
6 ea. chile guajillo
8 ea. chile de arbol
2 ea. chile morita
1 c. olive, peanut or vegetable oil
10 ea, garlic cloves
½ c. raw, shelled, unsalted peanuts
2 T. raw, unsalted sunflower seeds
1 T. sesame seeds
1 T. cider or white vinegar
1 T. kosher or sea salt
1 t. Knorr® Professional Caldo de Vegetales
Remove the stems from all the chiles and gently roll the chiles between your fingers to remove most of the seeds. Discard the seeds.Set a medium saucepan or skillet over medium heat and add 1⁄2 cup oil. When the oil is starting to get hot, add the garlic and sprinkle in Knorr® Professional Caldo de Vegetales. Cook, stirring often, for 3 to 5 minutes or until golden brown. Transfer the garlic and oil to a bowl and set aside.
To the same skillet, add ½ cup oil. When oil is hot, add the chiles. Sauté, stirring often, for 2 minutes until the chiles change color. DO NOT overcook the chiles as it will make for a bitter salsa! Transfer the chiles and oil to the bowl with the garlic and set aside.
To the same skillet, add peanuts and sunflower seeds. Sauté for 2 minutes. Transfer to the bowl with the garlic and chiles. Place the mixture in a blender along with the sesame seeds, vinegar and salt. Puree on high speed until completely smooth. Let cool to room temperature. Transfer to a glass container and refrigerate until ready to use. The salsa will keep for up to one month.
The Butternut Squash:
1 ea. large butternut squash, about 2 to 3 lbs.
3 T. melted butter
6 T. dark brown sugar
Kosher salt to taste
¾ t. ground cinnamon
Ground black pepper to taste
4 sprigs fresh thyme
Queso fresco (can also use panela cheese or Halloumi)
Position racks in the upper and lower thirds of your oven and preheat oven to 400°F. Place the squash on a parchment-lined sheet pan. Drizzle with butter and brown sugar then sprinkle salt, cinnamon and pepper over the top. Layer on the prepared baking sheets, taking care they do not overlap. Place the pans in the oven and bake for 25 minutes. Flip and return to oven for 10 to 15 minutes. Remove from the oven and sprinkle the thyme over the top. Grill a taco portion of the squash on the plancha or pan with whole butter until golden brown. Add queso fresco. Cut slice of about ⅓-inch thick.
The Tacos:
Tortillas
Green onions
18 c. toasted pepitas/pumpkin seeds
To assemble the tacos: Warm tortilla and place cheese on it. Top with roasted squash and salsa macha. Garnish with toasted pepitas and grilled green onions.