Servings: 4
Ingredients
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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.
Can’t wait to try, especially w the salsa…nuts and squash and chiles–has to be good!
It is!
This looks amazing. How spicy is the Salsa Macha?
Not very spicy. But the more you use, the more you’ll feel the glow.