Butternut Squash Taquitos

1. 1

   1. Heat oven to 350,Rub 1TBS oil inside squash halve place rosemary sprig in each cavity, place squash skin side down and roast until tender (30min)

2. 2

   2. Remove skin from squash and pulse in food processor

3. 3

   3.heat 1tbs in oil over medium hi heat add shallot and garlic cook for 2 minutes

4. 4

   stir in squash and cheese

5. 5

   4 Microwave tortillas for 30 seconds to 1 minute to soften. Spread 2 tablespoons of squash mixture down the middle of each tortilla and wrap tightly. Set aside, covered with plastic wrap, until ready to fry, up to two hours.

6. 6

   5. About 20 minutes before serving, heat two inches of oil in a large frying pan set over medium-high heat. When hot, fry taquitos in batches until lightly brown, about 2 minutes. Let drain on paper towels and season with salt. Serve hot with avocado puree.

* Per serving · 4 servings · Values may vary.

No additional tips available.