Al pastor’s signature red-hued marinade produces flavorful bites of whatever it coats. Traditionally used to marinate meat, you can also enjoy the same punch of flavor with a vegan alternative. Here, we use butternut squash for its hearty texture and subtle sweetness, which play well with the warm al pastor spices.

Quick Info

⏱️ 65 min • 🍽️ 14 servings • ⭐ 92%

Nutrition

132 cal • 2g protein • 25g carbs • 3g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Dinner] • [Lunch] • [Under 1 Hour]

Ingredients

• 1 medium butternut squash, peeled, seeded, and cut into ½-inch cubes
• 1½ teaspoons achiote powder
• 1½ teaspoons ancho chile powder
• 1½ teaspoons garlic powder
• 1½ teaspoons onion powder
• 1½ teaspoons ground coriander
• 1½ teaspoons dried thyme
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• ½ teaspoon cayenne
• 1 tablespoon apple cider vinegar
• 3 tablespoons orange juice
• 4 tablespoons extra-virgin olive oil, divided
• 2 cups cubed pineapple
• 12-14 small corn tortillas
• ½ medium white onion, diced
• 1 cup fresh cilantro leaves
• 1 avocado, sliced
• 4 limes, cut into wedges

Instructions Preview

1. Preheat the oven to 350°F (180°C). Line 2 …
2. In a large bowl, toss the butternut squash…
3. Bake the squash for 45 minutes, tossing ha…

…and 6 more steps

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Recipe by: Betsy Carter • From: Tasty