Brown Butter Squash Tacos with Salsa Macha

Servings: 4  

INGREDIENTS

  • 1 medium squash (I like using delicata here)
  • 1/4 cup fresh goat cheese
  • 3 tablespoons unsalted butter
  • A few tablespoons salsa macha
  • Salt
  • 1 to 2 tablespoons cilantro for garnish
  • Warm corn tortillas

INSTRUCTIONS

Wrap each half of squash in plastic wrap and poke a few holes. Microwave at 100 percent power for about 7-8 minutes or until soft. In a small (7- to 8-inch) skillet over medium heat, melt the butter. As the foaming begins to subside, pay close attention: when the butter has turned nut brown and foaming has subsided, remove the skillet from the heat.

Cut the delicata into ½-inch cubes, skin and all. Add the squash and salsa macha to the pan, raise the heat to medium-high and bring the sauce to a brisk simmer. Cook until the butternut is fork-tender, about 15 minutes. Taste and season with salt, usually about ½ teaspoon.

Scoop the mixture into warm tortillas and finish with a generous sprinkling of the goat cheese and cilantro.