Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 2 tablespoons of achiote paste, 0.5 cup of fresh orange juice, 2 tablespoons of fresh lime juice, and 4 minced cloves of garlic to form a smooth paste.

2. 2

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 0.5 thinly sliced small white onion and 1 minced habanero pepper, cooking for 3-4 minutes until softened.

3. 3

   Pour the achiote paste mixture into the pot, stirring constantly for 1 minute until fragrant.

4. 4

   Add 4 cups of vegetable broth to the pot and bring the liquid to a gentle simmer, stirring to ensure the achiote mixture is fully dissolved.

5. 5

   Carefully add 2 pounds of butternut squash, cut into 1-inch cubes, to the simmering broth, ensuring the squash is mostly submerged.

6. 6

   Cover the pot and poach the butternut squash for 20-25 minutes, or until it is fork-tender, stirring gently halfway through.

7. 7

   Stir in 0.25 cup of fresh epazote leaves and 1 teaspoon of sea salt into the poached butternut squash mixture.

8. 8

   Remove the pot from the heat and allow the Poached Butternut Squash Pibil to rest for 5 minutes before serving.