Roasted Butternut Squash Tacos

🥘 Ingredients

• avocado (large, diced)
  1
• black beans (15 ounces each, rinsed and drained, or 3 cups cooked black beans)
  2 cans
• butternut squash (medium, about 2 to 2 1/2 pounds, I used two 12-ounce bags of pre-sliced butternut from Trader Joe’s, peeled and sliced into 3/4-inch cubes)
  1
• cabbage (purple, thinly sliced and roughly chopped into 2-inch long pieces)
  2 cups
• chili powder
  1 teaspoon
• chopped fresh cilantro
  1/3 cup
• cilantro (garnishes: additional chopped, omit for vegan tacos, hot sauce, toasted pepitas, crumbled feta cheese) (optional)
• coriander (ground) (optional)
  1/4 teaspoon
• everything else
• green onion (chopped, both green and white parts)
  1/3 cup
• guacamole (simple, double if you love guac!)
• lime juice (fresh, to taste)
  1 tablespoon, 2-3 tablespoons
• olive oil
  2 tablespoons, 1 teaspoon
• pepper (salt and freshly ground)
• pinch of salt (more to taste)
• salt (more to taste)
  1/4 teaspoon
• slaw (cabbage and black bean)
• squash (roasted butternut)
• tortillas (corn, certified gluten free if necessary)
  8

🍳 Cookware

• baking sheet
• bowl
• skillet

1. 1

   Gather chopped fresh cilantro , butternut squash , everything else , chili powder .

   chopped fresh cilantro: 1/3 cup, butternut squash: 1 (medium, about 2 to 2 1/2 pounds, I used two 12-ounce bags of pre-sliced butternut from Trader Joe’s, peeled and sliced into 3/4-inch cubes), everything else, chili powder: 1 teaspoon
2. 2

   Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper for easier cleanup.
3. 3

   To roast the squash : On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili pepper and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about ⏱️ 30-35 minutes , tossing halfway.

   squash (roasted butternut), olive oil: 2 tablespoons, pepper (salt and freshly ground), pinch of salt (more to taste)
4. 4

   Meanwhile, to assemble the slaw : In a medium mixing bowl , combine the cabbage , black beans , green onion , cilantro , lime juice , olive oil and salt . Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.

   slaw (cabbage and black bean), cabbage: 2 cups (purple, thinly sliced and roughly chopped into 2-inch long pieces), black beans: 2 cans (15 ounces each, rinsed and drained, or 3 cups cooked black beans), green onion: 1/3 cup (chopped, both green and white parts), cilantro (garnishes: additional chopped, omit for vegan tacos, hot sauce, toasted pepitas, crumbled feta cheese), lime juice: 2-3 tablespoons (fresh, to taste), olive oil: 1 teaspoon, salt: 1/4 teaspoon (more to taste), lime juice: 1 tablespoon
5. 5

   To prepare the guacamole : In a small bowl, combine the diced avocado , lime juice, coriander and salt. Mash with a pastry cutter, potato masher or fork until the mixture is blended and no longer chunky. Taste and add additional salt if necessary.

   guacamole (simple, double if you love guac!), avocado: 1 (large, diced), coriander: 1/4 teaspoon (ground)
6. 6

   To warm the tortillas : In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.

   tortillas: 8 (corn, certified gluten free if necessary)
7. 7

   To assemble the tacos, spoon an ample amount of slaw down the center of your taco, top with roasted butternut and spread a spoonful of guacamole down the side. Top with garnishes of your choice and serve immediately.
8. 📝

   Nutrition: Fat: 18.1 g Calories: 583 calories Saturated Fat: 3.1 g Sodium: 1588.9 mg Fiber: 27 g Cholesterol: 0 mg Carbohydrate: 94.4 g Sugar: 8.8 g Trans Fat: 0 g Protein: 20.3 g