Ingredients

1 butternut squash, cut in half lengthwise and seeded

2 sprigs rosemary

1Tbs shallot minced

3 cloves garlic minced

1c cotija cheese (queso anejado)

16 corn tortillas

Salt and pepper to taste

Vegetable oil for frying

Preparation

  1. Heat oven to 350,Rub 1TBS oil inside squash halve place rosemary sprig in each cavity, place squash skin side down and roast until tender (30min)
  2. Remove skin from squash and pulse in food processor

3.heat 1tbs in oil over medium hi heat add shallot and garlic cook for 2 minutes stir in squash and cheese

4 Microwave tortillas for 30 seconds to 1 minute to soften. Spread 2 tablespoons of squash mixture down the middle of each tortilla and wrap tightly. Set aside, covered with plastic wrap, until ready to fry, up to two hours.

  1. About 20 minutes before serving, heat two inches of oil in a large frying pan set over medium-high heat. When hot, fry taquitos in batches until lightly brown, about 2 minutes. Let drain on paper towels and season with salt. Serve hot with avocado puree.