4K Views 11 years ago

Butternut Squash Fajitas
[Vegan, Gluten-Free]

BC By: Becky Cotter

Author Bio

I started VegHotPot in 2011 as a way to document the recipes I was creating... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Butternut Squash Fajitas [Vegan, Gluten-Free]

891

Dairy Free

Sometimes the simplest recipes are the most popular, which proves true with this veggie filled dish. Highly customizable in that you can add or subtract pretty much anything you want in order to satisfy the tastes of the whole family, these fajitas are the perfect build-your-own solution for picky palettes... Read More

Ingredients You Need for Butternut Squash Fajitas [Vegan, Gluten-Free]

1 large butternut squash
1 red onion
1 onion
1 red pepper
1 yellow pepper
sprinkle paprika
sprinkle cayenne pepper
1 bunch cilantro
2-3 avocados
1 red chili
1 lime
spray oil
Tomato Salsa (You can make your own but I buy a big jar of it)
Vegan sour cream – optional
12 tortillas (Be sure to choose gluten-free ones if you'd like to keep the recipe gluten-free)

Order with Instacart Download Our App

How to Prepare Butternut Squash Fajitas [Vegan, Gluten-Free]

Chop the top and bottom of the butternut squash off and peel off the skin. Chop in half across and then in half length ways and scoop out the seeds. Cut into wedges and put on a baking tray, spray with oil and sprinkle over paprika, cayenne pepper, and a little salt. Bake for about 20 mins at 375 F.
Slice the peppers and onions into strips and fry on a griddle pan (or just in a frying pan) with some spray oil until softened. Add some fresh cilantro, (the stalks and leaves), and cook for another few minutes.
Chop up an avocado into chunks or strips and mash slightly (not too much!). Add a thinly sliced red chili and put in a bowl with a splash of lime juice.
Heat the wraps individually in a microwave for 10 seconds each and pile up on a plate on the table with a pot of salsa, the avocado, and sour cream, if using. Pile up the cooked peppers, onions, and butternut squash on the griddle pan or in a serving platter which has been warmed and put on the table. Sprinkle it all with cilantro leaves and serve with a few cold Mexican beers and lime wedges.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.