Bison Tacos With Butternut Squash Salsa As Made By Pyet Despain

Instructions

• Make the butternut squash salsa: Preheat the oven to 375°F (190˚C). Line 2 baking sheets with foil.
• Dice the butternut squash into ½-inch pieces. Transfer to a medium bowl and toss with the olive oil until well coated. Season with salt.
• Spread the squash in a single layer on a prepared baking sheet. Bake for 30 minutes, until the squash is softened and beginning to brown.
• Cut onion into 1-inch wedges then transfer to the prepared baking sheet. Bake for 15 minutes, until starting to brown.
• Season the bison: Trim any excess fat from the bison steak. Transfer to a medium bowl and season with the salt, black pepper, cumin, chile powder, cayenne, and garlic powder, rubbing to coat well all over. Set aside while you prepare the peppers.
• Bring the water to a boil in a small saucepan over medium heat. Add the guajillo peppers to a medium heat-proof bowl and pour the boiling water over. Cover and let sit for 10–20 minutes, until the peppers soften. Remove the peppers from the water, reserving the water, and remove the stems and seeds.
• Add the roasted onion, butternut squash, soaked peppers, cloves, cinnamon, thyme, cumin, brown sugar, salt, and ½ cup of the guajillo soaking liquid to a food processor. Process into a thick salsa. Transfer to a bowl and set aside until ready to serve.
• Sear the steak: Heat the olive oil in a medium skillet over medium-high heat until shimmering. Add the steak and sear on each side for 3 minutes, until a golden brown crust forms. Remove the steak from the pan and let rest for at least 3 minutes, then thinly slice against the grain.
• Assemble the tacos: Layer the steak on warm tortillas and top with the diced onion, cilantro, butternut squash salsa, and chiles. Serve with lime wedges alongside.
• Enjoy!