This week’s escapade was a case of savor meets season, in what turned out to be a muy bueno match made in harvest heaven.
Enter: Pumpkin Chicken Tacos with Roasted Root Veggies
one—or gourdful, I should say. With pumpkinpalooza at the center of what seem like every store’s seasonal specials, the real question remains: can one can truly get enough?
The answer likely not.
Continue reading for recipe and more!
Blending favorited fall pumpkin and roasted vegetables with classic Mexican spices and presentation can truly rock your crock all season long.
With also skipping over the Internet’s next go-to arrangement of brown paper background with written chalk label, a more ingredient chic approach seemed far more appropriate. ’Tis the season, right?
After cooking 4-5 hours, shred the chicken and stir back into the mix. While simultaneously roasting the sweet potato, carrot and parsnip strips in the oven, add the black beans along with a handful of cilantro 30-45 minutes before serving.
A tasty transformation and real pleaser for those not as pumpkin enthused, as well. Enjoy!
What fall favorites should our next pilgrimage to the sacred Joe entail?