Braised Butternut Squash & Bacon Tacos with Arugula

I know that “Taco Tuesday” is a popular dinner plan… It is just a plan that doesn’t work with my kids’ after school schedule. 😦 We are trying to have “Soup Tuesday” because everyone has to eat at different times! So, the exciting new plan is to have “Taco Wednesday” – with enough time for my to execute my “Taco Tuesday” recipe from Rick Bayless. 😉 Great!

These are wonderful winter tacos featuring one of my favorite combinations- butternut squash and bacon. The tomatillo-chipotle sauce was an added bonus. (as was the arugula!) This recipe was adapted from RickBayless.com. I modified the plating, doubled the recipe, and increased the garlic. Yummy!

I’m sharing my “Taco Wednesday” dish at Fiesta Friday #105 this week! 😉 Hosted by Lily @ Little Sweet Baker and Julianna @ Foodie on Board. Enjoy!

Yield: Serves 6

• 8 garlic cloves, unpeeled
• 6 to 8 medium (about 1 pound) tomatillos, husked, rinsed and cut in half across the equator
• 2 canned chipotle chiles en adobo, stemmed
• 1 small (2-pound) butternut squash, peeled, seeded and cut into 1-inch chunks (about 6 cups of chunks)
• 4 oz (5 thick strips) bacon, cut crosswise into 1/2-inch pieces
• 1/2 tsp coarse salt, more to taste
• 1/2 cup fresh goat cheese, crumbled
• Generous handful fresh watercress or wild arugula
• 12 to 16 corn tortillas

1. Set a large (12-inch) skillet (nonstick or lined with foil) over medium-high heat and lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned and soft, 5 to 6 minutes, flip everything over and brown the other side. (The garlic should be soft.) Cool, then peel the garlic.
2. In a blender, combine the peeled garlic, tomatillos, stemmed chipotles and 2 cups water. Blend to a coarse puree. (I used a Vitamix.)
3. Scoop the butternut pieces into a microwave-safe bowl, cover with plastic wrap, poke a few holes in the top and microwave on high for 4 to 5 minutes. (I used a silicone steaming lid instead of plastic wrap.)
4. Meanwhile, in a large (12-inch) skillet set over medium, cook the bacon, stirring occasionally, until crispy, 5 to 7 minutes.
5. Add the butternut and tomatillo sauce to the pan, raise the heat to medium-high and bring the sauce to a brisk simmer.
6. Cook until the butternut is fork-tender and the sauce has reduced by about half its volume, about 20 minutes.
7. Taste and season with salt (it will need only about 1/2 teaspoon because of the bacon’s saltiness).
8. Using a tortilla warmer, or a plate covered with plastic wrap, cover the tortillas with a damp paper towel. Warm the corn tortillas in a microwave for 1 minute.
9. Top each tortilla with a generous sprinkling of arugula or watercress. Scoop the hot topping over the top and finish with a  sprinkling of the goat cheese.

One Year Ago:

• Broccoli Rabe Risotto with Grilled Lemon

Two Years Ago:

• Winter Squash Carbonara with Pancetta & Sage

Three Years Ago:

• Butternut Squash & Bacon Quiche
• Black Bean Chili with Butternut Squash & Swiss Chard

If you like this you may also like:

• Roasted Butternut Squash & Bacon Pasta

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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