Roasted Vegetable Taco with Butternut Romesco Sauce

This colorful dish is Chef Bonnie Moore and the Sycamore team’s spin on a veggie taco. They’re honoring the season by filling the blue corn tortilla with roasted root vegetables and Winter hearty greens.

The smooth blend of butternut and hazelnuts in the romesco adds a creamy texture to finish the dish. This delicious sauce can be mixed up in any season and paired with your favorite seasonal vegetables for a taco night any time of the year!

Butternut Romesco Sauce
6 red bell peppers
6 tomatoes
1 large butternut squash
2 heads garlic
2 dehydrated ancho chilies
6 ounces toasted hazelnuts (by weight)
Sherry vinegar to taste
Kosher salt to taste

To make:
Coat the garlic and bell peppers in oil, and roast them on the grill. When you remove them from the grill, cover the roasted garlic and peppers with plastic to steam (this will make removing the skin easier). Remove the skin from the peppers, and remove the cloves from the garlic.

Cut your butternut squash in half. Add oil, salt, pepper and herbs to each side. Roast the squash halves in the oven until tender.

Rehydrate the ancho chilies then remove the seeds and stem. One easy method for rehydration is to put the peppers in a heat-safe and pour in enough boiling water to cover them. Cover and allow the peppers to sit 15-30 minutes, depending on their size.

Cut the tops off the tomatoes, and then cut them in half. Heat them at 250 degrees for about 15 minutes, until the skin can begin to pull away. Pull the skin off the tomatoes.

Blend the hazelnuts until they are fine. Finally, add all of the ingredients together and blend again until fine.

If the romesco sauce is too watery, put in through a chinois to drain the liquid.

Taco Time
Spread your romesco sauce and fill your shell with all your favorite seasonal veggies!