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Butternut squash tacos with jalapeño ranch

Lauren Toyota
  • minutes
  • Serves 12

INGREDIENTS

1

Butternut squash

1 tsp

Chipotle chili, powder

1/2 tsp

Dill

1 tsp

Garlic powder

1/2

Lime, juice of

1 tsp

Onion powder

1 tbsp

Pickled jalapenos

1 cup

Nondairy milk, unsweetened

3/4 cup

Vegan mayonnaise

3/4 cup

All-purpose flour

1 tsp

Sea salt

3 cups

Vegetable oil

1/2 tsp

Cumin

1 1/2 cups

Multigrain or panko bread crumbs