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Butternut Squash Tacos

INGREDIENTS

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

Tacos

  • 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.

Dressing

  • 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

INSTRUCTIONS

  • 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.

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