Carne Asada Tacos with Roasted Butternut Squash

imageTaco Tuesday! Today we are featuring carne asada tacos with roasted butternut squash.  It’s a simple, flavorful and hearty meal that will have your audience asking for seconds.  Don’t be nervous about using squash in your dish – it makes the tacos sweeter!  Happy cooking!

Carne Asada Tacos with Roasted Butternut Squash

– 3 lbs carne asada
– 1 meyer lemon
– 2 Tablespoon cayenne pepper
– 2 Tablespoon onion powder
– 1/2 chopped cilantro
– 2 avocados
– Salsa
– corn tortillas
– 1 butternut squash, cubed
– 1 Tablespoon olive oil
– Krazy Salt
– Sea Salt
– Pepper
– Cilantro (for garnish)

1. Marinate carne asada with lemon, cayenne pepper, onion powder and cilantro. Set aside.
2. On a lined baking sheet (parchment paper), toss cubed butternut squash with olive oil, Krazy Salt and Pepper. Once the oven is at 415 degrees, place sheet in the oven and cook for 30 minutes. At the halfway point, flip the squash.
3. When the squash is about 15 minutes away from being done, put the carne asada on the bbq. Cook until done, but be careful not to overcook. Carne asada cooks fast.
4. Once done, remove and assemble your tacos. Add some tapatio and some salsa and you have your self a delicious dish!

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image Cheers,
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Grilled Chicken Salad with Roasted Squash & Cranberries

imageIt’s not officially Fall, but that isn’t stopping T.W.O. to slowly start introducing Fall Foods into their recipes.  Since it’s still warm out, we decided to take this semi-Fall dish and throw it over a bed of lettuce.  Check out how we created this delicious, sweet tasting transitional salad.

Grilled Chicken Salad with Roasted Squash & Cranberries

– 4 cups spinach
– 2 boneless chicken breasts
– 2-3 Persian cucumbers
– 1/2 cup dried cranberries
– 3/4 cups mini heirloom tomatoes, halved
– 1/2 cup crimini mushrooms, diced
– 1 small butternut squash
– 2 Tablespoons olive oil
– 1 Tablespoon cinnamon
– 1 Tablespoon nutmeg
– 1 Tablespoon garlic powder
– I Tablespoon chili flakes
– pear champagne vinaigrette dressing
– Krazy Salt
– Pepper

1. Preheat the BBQ to medium heat.
2. Season the chicken breasts with garlic powder, chili flakes, Krazy Salt and pepper.  Set aside.
3. Cut the butter butternut squash into flat slices so they can be put on the grill. Season with olive oil, cinnamon, nutmeg. Set aside.
4. Once the BBQ is heated, place the butternut squash on the grill along side the chicken. Make sure not to turn the heat up too much, you don’t want to burn your squash. Cook for 20 minutes or until done.
5. While the chicken and squash are cooking, chop all the vegetables for your salad. Plate and add dried cranberries.
6. Remove the chicken and squash from the grill. Slice the chicken and cube the squash. Add to the salad topped with the pear champagne vinaigrette.
7. Grab your utensils and enjoy!

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Roasted Butternut Squash with Swiss Chard


Picture this: A cold autumn’s night with green vegetables, toasted pine nuts, butternut squash and goat cheese. Sounds T.W.O. perfect, right? Well it is! Check out how to make this dish below.



– 1 large butternut squash
– 2 large shallots, quartered
-4 gloves of garlic, skinned and halved
– 1 ½ Tablespoon cinnamon
– 1 ½ Tablespoon nutmeg
-1 large head Swiss chard, stems and leaves chopped separately
-¼ cup pine nuts, toasted
-¾ cups dried cranberries
– ¼ cup honey goat cheese, crumbled
– balsamic vinegar, to drizzle

Preheat oven to 375ᴼ. Peel the squash and cut in half lengthwise. Seed the squash and cut into bite-size cubes. Spray/brush the squash with olive oil and mix in cinnamon and nutmeg. Once the squash is coated, place on a baking sheet and cook for about 30-40 minutes until soft. Check the squash periodically and mix.



At the 20 minute mark, add the garlic and the shallots to the butternut squash on the baking pan in the oven.

While the squash medley is cooking, chop the Swish chard stems and sauté in a fry pan for 3 minutes with a drixzle of balsamic vinegar. After 2 minutes, add the Swish chard leaves.

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Mix in the cranberries and the roasted pine nuts.


Remove the squash, shallots and garlic from the oven and add to the Swish chard mixture. Once mixed, remove from stove and plate the ingredients. Add the goat cheese to the top for garnish. Serve immediately.


T.W.O. enjoys having this for leftovers for lunch the next day. Just heat it up in the microwave or on the stove and you will have another tasty meal!

Happy cooking!!!

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Harvest Salad


 Fall is one of T.W.O.’s favorite seasons because of the weather and the harvest foods!  To kick off the season, T.W.O. decided to make a dish with butternut squash. The weather has been quite warm, so a fresh salad with all the Fall ingredients was put on the T.W.O. menu.


Roasted Butternut Squash:

-Butternut Squash
-Olive Oil
-Salt and Pepper

 For the Salad:

-Roasted butternut squash
-Apple (Honeycrisp or Granny Smith)
– Cucumber
-Crimini mushrooms
-Dried Cranberries
-Goat Cheese

 For the Dressing:

-1/4 cup olive oil
-3/4 cup Balsamic vinegar
-2 Tablespoons Dijon mustard
-1 ½ Tablespoons Greek yogurt
-I tablespoon honey
-Salt and Pepper

Preheat oven to 415°. Cut butternut squash in half and remove seeds. Place butternut squash on a foil-lined cookie sheet and brush the squash with olive oil. Next, season the squash with salt, pepper, cinnamon, and nutmeg. Put the squash into oven and roast for 45 minutes to one hour.



For the dressing, mix together the olive oil, balsamic vinegar, mustard, yogurt, honey, cinnamon, salt and pepper. Put the dressing in the refrigerator to chill. Ten minutes before the butternut squash is ready, prepare salad.  Dice apple, mushrooms, and cucumber and place on platted spinach. Next, add your cranberries, pepitas and crumbled goat cheese.


When the squash is done, take out of oven and let sit for 3-5 minutes to cool. Cut the squash into cubes (removing the skin) and put on salad. Drizzle the dressing over salad and mix.  Now it’s time to enjoy this gastronomical, fall inspired salad!




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