Roasted Tohono O’odham Squash, Amaranth, and I’itoi Salsa Tacos

Recipes / Voices / September 8, 2015

Roasted Tohono O’odham Squash, Amaranth, and I’itoi Salsa Tacos
Print Recipe
These hearty vegetarian tacos are sure to delight any palette.
Servings
16 people
Servings
16 people
Roasted Tohono O’odham Squash, Amaranth, and I’itoi Salsa Tacos
Print Recipe
These hearty vegetarian tacos are sure to delight any palette.
Servings
16 people
Servings
16 people
Ingredients
Squash
Salsa
Amaranth
Tacos
Sides
Red Cabbage Slaw for Tacos
Red Cabbage Slaw Dressing
Servings: people
Instructions
  1. Preheat oven to 375 ̊
  2. Cut squash into 1⁄2 - 3⁄4-inch cubes.
  3. Thinly slice onions.
  4. Toss with olive oil and cumin. Roast until tender, 20-30 minutes, depending on size of cubed squash.
  5. While squash cooks, cook amaranth.
  6. Combine seeds with 2 1⁄2 cups water in a pot and bring to a boil. Reduce heat, cover and simmer for 20 minutes, until grains are fluffy and water is absorbed.
  7. To make salsa, blend ingredients together.
  8. Prepare sides. Heat tortillas and layer each with amaranth, squash, and salsa.
  9. Top with cilantro, tomatoes, a squeeze of lime juice, and sour cream or Greek yogurt.
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