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Maple Habanero Squash Tacos with Jalapeño Crema

Maple Habanero Squash Tacos with Jalapeño Crema

These Maple Habanero Squash Tacos feature buttery squash wedges lacquered with a maple habanero glazed enveloped in a soft corn tortilla and topped with a blistered jalapeño crema.
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Prep Time 35 minutes
Cook Time 45 minutes
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large buttercup squash deseeded, peeled, and cut into wedges
  • ⅓ cup habanero hot sauce **
  • ¼ cup maple syrup
  • ¼ cup unsalted butter
  • 1 tsp kosher salt divided
  • 4 jalapeños
  • ¾ cup yogurt 3% milk fat or higher
  • 1 lime juiced
  • 12 corn tortillas
  • ¼ head red cabbage shredded
  • 4 radishes sliced thin
  • ¼ cup fresh cilantro sprigs tightly packed

Equipment

  • cast iron griddle or skillet
  • Food Processor

Method
 

  1. Preheat the oven to 400°F
  2. Arrange the squash wedges on a large baking sheet lined with parchment paper. Set them aside.
    1 large buttercup squash
  3. In a small pot, place the hot sauce, maple syrup, butter, and half of the salt. Place the pot over medium heat and cook, stirring frequently, until the butter melts and the mixture becomes homogenous. 
    ⅓ cup habanero hot sauce **, ¼ cup maple syrup , ¼ cup unsalted butter, 1 tsp kosher salt
  4. Brush the glaze all over the squash and place them in the oven. Roast for 15 minutes. Once the 15 minutes have passed, glaze the squash once again before returning it to the oven for another 15 minutes. Repeat these steps once more for a total cook time of 45 minutes. The squash should be on the verge of falling apart. Set aside to cool slightly.
  5. While the squash is in the oven, heat a cast-iron skillet or griddle over high heat until smoking. Add the jalapeños and don’t touch them until they begin to smoke. Roll them to another side and repeat. Repeat until the jalapeños are blistered on all sides. 
    4 jalapeños
  6. Take two of the jalapeños and remove their seeds. Place them in a food processor and blitz until they resemble mulch. Transfer the puree to a bowl and add the yogurt, lime juice, and the remaining salt. Stir to combine. Chill until ready to serve. Slice the remaining jalapeño into rings and set them aside. 
    ¾ cup yogurt , 1 lime, 1 tsp kosher salt
  7. Return the griddle or skillet to the heat and lightly warm your corn tortillas. Transfer the warm tortillas to a tortilla warmer or wrap them in a lint-free tea towel to keep them warm and flexible.
    12 corn tortillas
  8. To build the tacos, place 1-2 squash wedges in a warm corn tortilla. Top with red cabbage, radish, and blistered jalapeño rings. Finish with a dollop of crema and a sprig of fresh cilantro. Serve immediately with lime wedges and cold beer. 
    ¼ head red cabbage, 4 radishes, ¼ cup fresh cilantro sprigs

Notes

** If habanero hot sauce is too hot for you, sub in Frank's or your favorite cayenne-based hot sauce.