Squash & Beans
- 5 cups butternut squash, cut evenly into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon EACH: fine sea salt, chili powder, paprika, cumin, garlic powder
- 1/4 teaspoon freshly cracked pepper
- 1 can (15 ounces) black beans, drained and rinsed
- 1 bag kale slaw, regular coleslaw, broccoli slaw or diced napa cabbage works great too!
- Small corn or flour tortillas (OR skip the tortillas and serve over rice or cauliflower rice)
- Optional toppings: cheese, avocado, lime, cilantro, tomatoes, hot sauce, etc.
- 1/2 cup full-fat regular mayo (OR substitute plain Greek yogurt)
- 1-2 large limes (3 tablespoons juice and 1/4 teaspoon zest)
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon Sriracha or hot sauce
- pinch of salt and ground black pepper
- PREP SQUASH: Preheat the oven to 425 degrees F. Peel the squash and chop into bite-sized (1-inch) even cubes. Toss the squash with the 2 tablespoons olive oil, 1/2 teaspoon (each) of salt, chili powder, paprika, cumin, garlic powder and 1/4 teaspoon pepper. Spread evenly on a very large sheet pan.
- BAKE SQUASH: Place the sheet pan of squash in the oven for 10-15 minutes. Remove from oven, toss around and return for another 10-15 minutes or until caramelized and crisp tender. (baking time may vary based on oven and size of squash pieces)
- BEANS: Meanwhile, drain and rinse the beans. Once the squash is tender, remove the sheet pan and mix the drained beans with the squash. Toss to combine and warm the beans.
- SAUCE: While the squash is baking you can also prepare the sauce. Zest and juice 1 lime to get 3 tablespoons juice and 1/4 teaspoon zest. Add the juice and zest to a bowl along with 1/2 cup mayo, 1/8 teaspoon cumin, 1/4 teaspoon paprika, and 1/2 teaspoon chili powder. Add 1 teaspoon Sriracha and a generous pinch of salt and pepper. Whisk together with a fork until smooth.
- ASSEMBLE: Warm the tortillas (I like to put them in the oven for 3-5 minutes) and top with choice of slaw, a scoop of the squash and beans, and whatever toppings you’d like. Drizzle on fresh lime if desired and add a few spoonfuls of the sauce to each taco.